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Recipes: gluten-free peanut butter-chocolate-quinoa cookies

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The fall 2014 issue of cooking club magazine shares several gluten-free recipes that break the rule: “It is possible to make gluten-free and yummy treats!” Thus says Janice Cole who provided this recipe as well as some tips to make it even better.

For this recipe for gluten-free peanut butter-chocolate-quinoa cookies, Jane suggest grinding the oats in a food processor, but grinding the tiny quinoa grains in a coffee grinder or electric spice grinder. She adds that the brown sugar and bananas keep the cookies most and chewy, making them the perfect after-school treat.

Ingredients:

  • 1¼ cups old-fashioned oats
  • 1 cup quinoa
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup packed dark brown sugar
  • ½ cup unsalted butter, softened
  • ⅓ cup creamy natural peanut butter
  • ¼ cup mashed banana (1 small)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1½ cups peanut butter chips

Directions:

  1. Preheat oven to 350°F.
  2. Pulse oats in food processor until finely ground; place in medium bowl.
  3. Pulse quinoa, in batches, in electric spice or coffee grinder until very finely ground; add to ground oats.
  4. Whisk in baking soda and salt.
  5. Beat brown sugar and butter in large bowl at medium speed 2 minutes or until light and fluffy.
  6. Beat in peanut butter and banana.
  7. At low speed, add eggs one at a time, beating until combined.
  8. Beat in vanilla.
  9. Beat in quinoa mixture just until blended.
  10. Stir in chocolate chunks and peanut butter chips.
  11. Drop 3 Tablespoons dough per cookie onto parchment paper-lined baking sheets.
  12. Bake 10 – 12 minutes or until lightly browned.
  13. Cool completely on wire rack.

It is easy to overbake gluten-free cookies, so watch the baking time closely.

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