Recipe by Sheynath
Gluten-free version of a childhood favorite. If you can get gluten-free oats go ahead and use them instead of the quinoa flakes if you prefer. I am just guessing at the servings, you can make the cookies as large or small as you like, the number you get depends on the size you make.
Top Review by Elmotoo
Well, well, well. I'm sorry I can't give 5 stars for what the recipe SHOULD be. The 5 stars is because the results of my massacre WERE excellent. Yes, the cookies are almost gone. Addicting little buggers. For starters, quinoa flakes, which I have seen in the past, could NOT be located anywhere. GRR. I used regular oatmeal. Dh thinks I should have used quick cooking; I disagree - I like the chewiness. THEN, I boil the mixture for 1 minute & add to the oats. Take a wee taste - kind of bitter. OMG, I didn't add the sugar!!! Please send me back to remedial cooking 101. Not wanting to dump out what I had, I added 1 1/2c powdered sugar! I didn't have to worry about it not dissolving like granulated sugar. I cut it back thinking it's a little more 'compact'? It worked!! I mixed it in, used a little ice cream scoop & made 24 little blobs of happiness. I probably made a gluten free recipe gluten filled. :( I'm sorry I botched it all so badly. But in the end, it was a yummy recipe. WooWOOO! Made for the Aussie/NZ Swap 5/09.
- 2 cups granulated sugar
- 5 tablespoons gluten-free cocoa powder
- 1⁄2 cup butter
- 1⁄2 cup milk
- 1⁄8 teaspoon salt
- 3 cups quinoa, the flakes
- 1 cup pecans, chopped (optional)
Directions See How It's Made
- In a medium saucepan, combine the sugar, cocoa, butter, milk and salt. Bring to a boil, stirring often. Keep at a boil for one minute, then remove from heat.
- Immediately stir in the quinoa flakes and nuts (if using).
- Drop hot mixture into desired size piles onto wax or parchment paper. Let cool.
- Once cooled and set, remove cookies from paper and store in an airtight container.