This Gluten-, Dairy- and Soy-Free adventure can be a bit exaspirating, HOWEVER, I do come across recipes that work once in a while. Over at Ancient Harvest for all things quinoa, on the back of the box of quinoa flakes (which I do enjoy like oatmeal) was a recipe for Crispy Quinoa cookies.
Crispy Quinoa Cookies (Gluten-Free)
1/2 cup Honey 1 cup Quinoa Flour (or Rice Flour)
1/3 cup Brown sugar 3/4 cup Quinoa Flakes
1/2 cup Butter (or Margarine) 1 teaspoon Baking Soda
1/2 cup Peanut butter 1/4 teaspoon Salt (optional)
1/2 teaspoon Vanilla 1/2 cup nuts (optional)
Heat oven to 350 degrees. Beat honey, brown sugar, butter, peanut butter, and vanilla in medium bowl until creamy. Combine quinoa flour, quinoa flakes, baking soda and salt in small bowl. Add to mixture and beat until well blended. If desired add nuts. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12 to 15 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet.
Yields about 3 dozen cookies.
I used Bob’s Red Mill Gluten Free All Purpose Flour, a half cup of chopped cashews (yes, those nuts I said I’d never like) and instead of butter, I used Earth Balance‘s Buttery Spread (yes, I know they aren’t soy free… you work with what you got). These cookies even got the Husband Seal of Approval (which was: “*nomnomnom* You know what would make these cookies better…. a drizzle of chocolate *nomnomnom*”). With my #10 cookie scoop, I got 42 cookies.