Since going vegan, I had not found a really good peanut butter cookie. I tried the recipe from TJOVB, and didn’t love it, etc. Recently, i found some Ancient Harvest Quinoa Flakes, and on the back of the box was a little recipe for Crispy Quinoa Cookies. I never thought this would also turn out to be a really good, gluten-free Peanut Butter cookie. I took a bite, expecting more of a Middle Eastern or quinoa flavor, but no, it just tastes like a great little peanut butter cookie! I switched out the honey and got lucky on the results. These would be great to pack into lunch boxes, take on hikes and bikes, and are good enough to give as gifts. Gluten Free and loaded with protein, but you’d never know. I’d like to try making them as peanut-butter-and-jelly thumbprint cookies.
PEANUT BUTTER QUINOA COOKIES
Makes: about 36 to 40 cookies
1/4 Cup agave syrup
1/4 Cup real maple syrup
1/3 Cup brown sugar
1/2 Cup vegan butter (one stick of Earth Balance Buttery Sticks)
1/2 Cup peanut butter (I like Maranatha No-Stir or O Organics No Stir)
1 teaspoon vanilla
1 Cup rice flour
3/4 Cup Quinoa Flakes (Ancient Harvest brand)
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1/4 Cup sliced almonds (optional)
Heat oven to 350 degrees Fahrenheit.
In a large bowl, beat agave and maple syrups, brown sugar, vegan butter, peanut butter and vanilla, until creamy. In a medium bowl, combine rice flours, quinoa flakes, baking soda and salt, and dry whisk. Add dry ingredients to wet, and mix until well blended.
If using, add nuts and mix just until incorporated.
Measure out rounded teaspoons and then flatten them slightly. Place about 2 inches apart onto ungreased cookie sheet (I use parchment paper).
Bake 12-15 minutes or until light golden brown (I found 13 minutes just right for my electric, non-convection oven). Cool one minute before transferring cookies to rack.
Notes: Cookies will firm up slightly once cooled. I made them one time using 1/2 Mochiko flour and 1/2 brown rice flour, and they were good. These cookies do not spread much, so that’s why I flatten the dough balls slightly before baking.