This recipe is amazing! The cookies turn out soft and velvety with just a little crunch to the outside. They have a very pronounced pb flavour and the quinoa goes great with it. I used black quinoa, whole spelt flour and only 1/4 cup sugar. That was plenty for our taste.
THANK YOU SO MUCH for sharing this keeper with us, U-food!
Made and reviewed for the Quinoa Event in the Spain/Portugal Forum October 2011.
These are very soft, but have a very good taste - peanut butter and honey-ish. The quinoa gives them an interesting texture, as well. I made 1 1/2 of the recipe (because I had 1 1/2 c. toasted quinoa [Quinoa-Toasted] leftover from another meal), and I used 2 eggs. I use two teaspoons to scoop them out onto parchment, and they didn't change shape hardly at all, and I got about 35 cookies. I baked them for 12 minutes, and they were still VERY soft. Definitely wait for these to cool, and even maybe refrigerate them before serving. I froze some, so we'll see how that works out. I'm not sure this is for us, but it sure is an interesting use for quinoa. Thanks for sharing!
I substituted tahini (sesame butter) for the peanut butter and added a 1/4 teaspoon of salt; they turned out great. I think next time I'd reduce the tahini to about 3/4 cup and replace the liquid with 1/4 cup of soy milk (there aren't many saturated fats in the tahini, so the oil stays liquid at room temperature--making for a cake-like cookie)
Very easy recipe to make. I let all ingredients come to room temperature so that they would mix easily. Those are very soft cookies that are best eaten cold. The quinoa gives them a subtle crunch. I got 16 cookies and will make sure to get 24 the next time I make them as I found them really filling. Thanks for posting.