A few weeks ago I learned that my self-diagnosed gluten sensitivity is worse than I thought. I shouldn’t eat any at all. I thought tiny bits here and there would be alright, but I was WRONG. It’s literally a pain in my ass; it feel liks my insides are gonna fall out. Maybe that’s too much info…
The only problem is I like to bake! And most baking takes flour. Thankfully there are some awesome alternatives out there. Tasty and healthy ones. Ones so simple to make your two year old can do it.
I’ve been using quinoa flour for about a year and love the results.
This recipe comes from the book Quinoa 365: The Everyday Superfood.
Peanut Butter Quinoa Cookies
2 cups quinoa flour
2 tsp baking soda
1/4 tsp salt
1 cup butter
3/4 cup sucanat (or cane sugar)
3/4 cup brown sugar
2 large eggs
1 1/2 cups organic peanut butter
Preheat oven to 375F.
Combine flour, baking soda and salt in a medium bowl and set aside.
Cream the butter with the two sugars until smooth. Beat in the eggs then add the peanut butter and mix well. Slowly add the flour mixture and blend well. Chill the dough in the fridge for 20 minutes.
Use a 1 inch cookie scoop to spoon dough onto a cookie sheet lined with parchment paper. Place them 2 inches apart. Flatten the balls with a fork in a crisscross design.
Place on the center oven rack and bake 8 to 10 minutes, or until the cookies brown slightly on the edges and puff up.
Remove the cookies from the oven and cool for several minutes before transferring to a cooling rack. Store in a sealed container for up to 1 week.