Oh yum! We have a new favorite cookie and it’s so easy to make. I found the recipe on the back of the Ancient Harvest Quinoa Flakes box. To suit our dietary restrictions I made a few tweaks, but the result is a treat that I have to hide from the boys [otherwise they’d devour them all in one sitting].
What is quinoa (pron. Keen-wa)? While actually a seed, it is widely considered a whole grain. It dates back over 5,000 years ago and was a staple for thousands of years for the Incas who cultivated quinoa in the Andes Mountains. This seed/grain provides all nine essential amino acids making it a complete protein. It’s from the beet [goosefoot] family, is gluten-free, cholesterol-free and is easily digestible. But if you ask my fellas, they’ll just tell you that they taste great!
Here’s the recipe:
Crispy Quinoa Cookies
½ cup honey [or agave nectar]
1/3 cup brown sugar [I don’t like to use a lot of sugar, so I don’t pack it tightly]
½ cup butter [I use clarified butter]
½ cup peanut butter [I use sunflower butter]
½ teaspoon gluten-free vanilla
1 cup rice flour [I use ½ cup rice flour and ½ cup quinoa flour]
¾ cup quinoa flakes
1 teaspoon baking soda
¼ teaspoon salt [optional]
½ cup nuts [optional; I add sunflower seeds, walnuts, cashews, whatever I have on hand]
Heat oven to 350 degrees. Beat honey, brown sugar, butter, peanut butter and vanilla in medium bowl until creamy. Combine rice/quinoa flour, quinoa flakes, baking soda and salt in separate small bowl. Add dry ingredients to creamy mixture and beat until well blended and smooth. If desired, add nuts. Roll into balls and place about 2 inches apart on ungreased cookie sheet. Flatten with a fork. Bake 12 to 14 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet. Yields about 3 dozen cookies.