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Monster Gluten Free Quinoa Peanut Butter Cookie Recipe

Posted By yum On July 12, 2007 @ 7:21 pm In Dairy Free, Egg Free, Quinoa, Soy Free, Vegan | 16 Comments

monstercookie.jpg [1]Sometimes all you want is a monster peanut butter cookie. But, you’ve had the popular peanut butter cookie recipe a la Gluten Free Girl [2] a few times, and you want something heartier- a macho cookie you could eat at a coffee shop with a cappucino and feel like you’re eating a real meal. I have been thinking about multiple allergies a lot lately, which always makes me turn to my vegan cookbooks. And, low and behold, just as I was daydreaming about cookies and peanut butter, I came across Isa’s recipe for “Big Gigantoid Crunchy Peanut Butter Oatmeal Cookies.” Now, unlike some daring folks, I don’t actually do oats. I haven’t been convinced one way or another that they are completely safe for my delicate constitution. (Swoon- but this from the girl craving a MONSTER cookie? hmmm…). But, I do eat quinoa, a super protein packed healthful grain, and would really like to work it into my diet as much as possible. So, I took Isa’s recipe and started playing with flours and some lovely quinoa flakes to come up with my own gluten free Peanut Butter Cookies- sans milk, eggs, soy, and oats. Fun and will work with a lot of complicated diets- although sadly, not good for those with a peanut allergy. (But how about substituting home ground almond butter for peanut butter?) I baked me up a batch of my MONSTER COOKIES, pulled up a chair, a plate, and the aforementioned fork- and dug in. It was a nice snack (ok, lunch), and the quinoa and peanut butter gives it more protein than your average cookie. Mmm mmm tasty, and it would be even better with a cappuccino…

If you’re not in the mood for the crunchy goodness of MY monster quinoa cookie, you can try Shauna’s cookie [2], or Brendon’s brown rice flour based peanut butter cookie [3] at Something in Season.

*note: if you don’t want to bother with all these flours, you could try Bette Hagman’s gourmet blend or using straight brown rice flour. Tell me about your experiments!

Gluten Free Quinoa Peanut Butter Cookie Recipe
Dessert [4]  Alternative Grains [5]  American [6]  
Group 1:
1/3 cup Brown Rice Flour
1/3 cup Sorghum Flour
1/3 cup cornstarch
1 cup quinoa flakes
1 tsp baking powder
1/2 tsp salt

Group 2:
3/8 cup canola oil
3/8 cups peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup vanilla rice milk
1 tsp vanilla extract

Preheat oven to 350 F and spray one cookie sheet with nonstick cooking spray.
Combine dry ingredients (group 1) thoroughly in one medium bowl and mix wet ingredients (group 2) in one large bowl. Add the dry ingredients to the large bowl and mix to form dough.

To make monster cookies, fill 1/3 cup measuring cup with dough, roll it into a ball and then flatten on cookie sheet. To make normal cookies, use 1-2 tablespoon balls of dough. Bake monster cookies for 12-15 minutes or until they seem to be dry and slightly golden. Let cool on cookie sheet for at least 10 minutes or they will fall apart when you try to take them off the sheet.

The normal cookies bake for 8-10 minutes and should probably cool on the sheet for at least 5 minutes before removal. In both cases use a good metal spatula to get the cookies off the sheet.


Makes 6 monster cookies, or you can double the recipe for 12.

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URLs in this post:

[1] Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2007/07/monstercookie.jpg

[2] Gluten Free Girl: http://glutenfreegirl.blogspot.com/2006/10/yum-yum-peanut-butter.html

[3] Brendon’s brown rice flour based peanut butter cookie: http://www.somethinginseason.com/2007/02/peanut-butter-cookies.html

[4] Dessert: http://www.bookofyum.com/recipes_v2/listrecipes.php#Dessert

[5] Alternative Grains: http://www.bookofyum.com/recipes_v2/listrecipes.php#Alternative Grains

[6] American: http://www.bookofyum.com/recipes_v2/listrecipes.php#American

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