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