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Showing 1-4 of 4
on October 24, 2011
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.
on December 12, 2010
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!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Jeff Frontz
on December 17, 2009
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)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 02, 2009
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (775 g)
Servings Per Recipe: 1