Monday, February 21, 2011

Peanut Butter Quinoa Cookies

When I went gluten free...I made some really nasty things that were destined straight for the garbage can. It was totally frustrating for this experienced cook! When I made these....I was is cookie heaven again...doesn't matter if you have to be gluten free or not, these rock! Even better, they are wholesome to boot (perfect after school snack!) I Got the original recipe from Gluten Free Goddess.

Peanut Butter Quinoa Cookies (vegan, gluten, soy and corn free)

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat

In a large mixing bowl, whisk together the dry ingredients:

1 cup sorghum flour
1 cup Ancient Harvest Quinoa Flakes
1/4 cup millet Flour
1 tablespoon tapioca starch
1/2 teaspoon fine sea salt
2 teaspoons baking powder
1/2 teaspoon guar gum

Add in:

1 cup brown sugar
1/4 cup honey or agave
1 cup peanut butter
1 tablespoon vanilla
2 tablespoons flax meal (optional)
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy (or one egg)
2-4 tablespoons any milk (start with less, add one spoon at a time)

Beat or stir the dough until all the ingredients are incorporated and you have a smooth, sturdy cookie dough that sticks together when you grab a piece and form a ball. It should not be wet or sticky. Add just enough rice milk until this occurs- start with one tablespoon at a time and add more slowly, as you need it to make the dough malleable. Form the dough into 18 balls and place the balls of dough on the prepared baking sheet. Press down slightly to flatten just a bit- not too thin. Mine looked like domes.

Place the baking sheet into the center of a pre-heated oven and bake until firm and golden- about 18-20 minutes. They will appear slightly soft to a light touch, but firm in the center; they firm up more as they cool.

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