Gluten Free Quinoa Peanut Butter Cookie Recipe
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.