Recipe by epoc_2006
I originally got this recipe from the back of a Ancient Harvest quinoa flakes box. After making these a couple of times, I made some changes to the recipe. These are delicious and gluten free!
Top Review by happycook23
My husband and our girls made 2 versions of this cookie for our Father's Day barbecue yesterday-this recipe, and Recipe #159837 from this site which is the same recipe sans the cocoa/choc. chips. Because our girls are GF/CF and we try to avoid hydrogenated/partially hydrogenated fats, we used an all-natural PB and substituted coconut oil for the margarine. We made the Recipe #159837 version first and though it tasted very good, it was crumbly and difficult to work with when making the cookies, and when the cookies baked, they did not spread at all, rather they remained dense little cookie balls. Not exactly bad, just not the ideal texture IMO. Accordingly, for this batch, we added 2 eggs and it made a HUGE difference in the ease of making the cookies and in the appearance and texture of the finished cookie (moist, chewy, etc.) We also increased the number of choc. chips added because 1/4 c. of regular size chips would have been about 1 chip/cookie which seemed silly. Both versions of the cookie were a big hit with everyone at the barbecue, and a few asked for the recipe despite not being on restrictive diets themselves. The chocolaty version was like a chewy choc. chip cookie with a hint of nuttiness. The non-choc version had a great rich peanut buttery flavor. Everyone preferred the texture with the eggs added and unless you cannot have eggs, I would strongly recommend adding 2 eggs to the recipe. Also, I reiterate that you need to use quinoa FLAKES for this cookie rather that whole-grain quinoa. A great recipe that I know we will enjoy over and over again. Thanks!
- 1⁄2 cup honey
- 1⁄3 cup brown sugar
- 1⁄2 cup margarine
- 1⁄2 cup peanut butter
- 1⁄2 teaspoon vanilla
- 1 cup rice flour
- 3⁄4 cup quinoa (I use Ancient Harvest)
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 -2 teaspoon cocoa
- 1⁄4 cup chocolate chips
Directions See How It's Made
- Heat oven to 350°F.
- Beat honey, brown sugar, margarine, peanut better and vanilla in a medium bowl until creamy.
- Combine rice flour, quinoa flakes, baking soda, salt and cocoa in a small bowl.
- Add dry ingredients to mixture and beat all ingredients until well blended.
- Stir in chocolate chips.
- Put teaspoon sized amounts onto an ungreased cookie sheet.
- Bake for 15 minutes or until light golden brown.