Quinoa Flakes + Cookies = Perfect Match.
You know how I feel about cookies (I've confessed my love before in my Ode to Cookies love fest, Gluten-Free Chocolate Chip Cookies).
Because a good cookie is no small thing.
Because a good cookie is no small thing.
Especially if you must live gluten-free. Double that if you must live dairy-free. And triple that if you live egg-free.
Holy Mother of Muffins, it ain't easy.
Holy Mother of Muffins, it ain't easy.
The gluten-free wheat-free vegan lifestyle is a hefty, sometimes tortuous challenge. But the ugly truth is more and more of us are discovering we are not only blessed with celiac disease (yes, I use the word blessed ironically; you do remember irony, don't you, it got you through grade school) but we have the incredible fortune (more irony) to develop additional food sensitivities due to the insidious damage celiac disease wreaks on our innocent little villi, those dutiful nutrient grabbers who not only keep us well fed through proper absorption, they appear to be the first line of defense against the dreaded leaky gut syndrome that allows food proteins to invade intimate territory and cause serious mayhem with our immune system. Too many of us are suffering various nagging (and often awkward) symptoms. Needlessly.
That, dear heart, is scary.
Good thing we have cookies.
Karina's Gluten-Free Peanut Butter Quinoa Cookies Recipe
Packed with vegan protein these delicious peanutty cookies stand up to dunking (I dunked in ice cold organic coconut milk). There are hands down the best peanut butter cookie I've tasted. Slightly chewy, dense and yet, tender. And best of all they do not crumble. If you (or someone special) is sensitive to peanut butter, you're still in luck. Use your favorite seed butter in place of the peanut butter (adjust if necessary, for a liquidy butter).
Ingredients:
In a large mixing bowl, whisk together:
1 cup sorghum flour
1 cup Quinoa Flakes
1/4 cup organic millet flour, sorghum or buckwheat flour
1 tablespoon tapioca starch
1/2 teaspoon fine sea salt
2 teaspoons baking powder
1/2 teaspoon xanthan gum
2 teaspoons bourbon vanilla extract
Add in:
1 cup organic golden brown sugar
1/4 cup honey (or organic raw agave to keep it vegan)
1 cup organic chunky peanut butter
1 tablespoon Ener-G Foods Egg Replacer whisked with 1/4 cup warm water till frothy
2-4 tablespoons rice milk or nut milk (start with less, add one spoon at a time)
Instructions:
Preheat oven to 350ºF. Line a baking sheet with parchment paper.
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 20 to 25 minutes. They will appear slightly soft to a light touch, but firm in the center; they firm up more as they cool.
Do a test run if you like to determine exact baking time for your particular oven.
Cool cookies on a wire rack. Lovely warm from the oven.
Wrap by twos in foil for freezing in bags. Gluten-free baked goods stay fresher longer if you freeze them.
Options:
Add in dark chocolate chips to half the batch for a yummy peanut butter chocolate chip cookie.
Use almond butter, sunflower, pumpkin seed, or cashew butter if you prefer.
If you prefer baking with eggs, use one to two large free-range organic eggs, beaten.
Find quinoa cereal flakes in the hot cereal section of your local natural market.
Recipe Source: Gluten-Free Goddess
All images & content are copyright protected, all rights reserved.
Please do not use our images or content without prior permission. Thank you.
Ingredients:
In a large mixing bowl, whisk together:
1 cup sorghum flour
1 cup Quinoa Flakes
1/4 cup organic millet flour, sorghum or buckwheat flour
1 tablespoon tapioca starch
1/2 teaspoon fine sea salt
2 teaspoons baking powder
1/2 teaspoon xanthan gum
2 teaspoons bourbon vanilla extract
Add in:
1 cup organic golden brown sugar
1/4 cup honey (or organic raw agave to keep it vegan)
1 cup organic chunky peanut butter
1 tablespoon Ener-G Foods Egg Replacer whisked with 1/4 cup warm water till frothy
2-4 tablespoons rice milk or nut milk (start with less, add one spoon at a time)
Instructions:
Preheat oven to 350ºF. Line a baking sheet with parchment paper.
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 20 to 25 minutes. They will appear slightly soft to a light touch, but firm in the center; they firm up more as they cool.
Do a test run if you like to determine exact baking time for your particular oven.
Cool cookies on a wire rack. Lovely warm from the oven.
Wrap by twos in foil for freezing in bags. Gluten-free baked goods stay fresher longer if you freeze them.
Options:
Add in dark chocolate chips to half the batch for a yummy peanut butter chocolate chip cookie.
Use almond butter, sunflower, pumpkin seed, or cashew butter if you prefer.
If you prefer baking with eggs, use one to two large free-range organic eggs, beaten.
Find quinoa cereal flakes in the hot cereal section of your local natural market.
If you prefer using a real egg, one large free-range egg should do the trick.
All images & content are copyright protected, all rights reserved.
Please do not use our images or content without prior permission. Thank you.
Last updated: April 3, 2025
