Gluten-Free Peanut Butter Quinoa Cookies (plus an epic fail)

Today we had a bunch of “young and married” couples over at our apartment today, and it was nice to meet and hang out with Cait and Jeff and other newly weds.  We had this meeting planned for a couple of weeks and I decided yesterday to make some yummy treats to share.  I wanted to make something that Cait could actually eat, so I browsed a couple of gluten-free websites to try to find something I felt like making.

Gluten-Free Goddess to the rescue. 

Here’s the original recipe I used.  The cookies are dense and not too sweet, the way a proper peanut butter cookie should be.  However, with the quinoa flour, there is a really amazing nutty taste that deepens their complexity perfectly.  You are definitely going to need a glass of milk with these, though.

Gluten-Free Peanut Butter Quinoa Cookies

  • 1 1/4 C brown rice flour
  • 1 C quinoa flour
  • 1 T cornstarch
  • 1/2 t salt
  • 2 t baking powder
  • 1/2 t xanthan gum
  • 2 t vanilla extract
  • 1 C light brown sugar
  • 1/4 C honey
  • 1 C peanut butter
  • 1 egg, room temperature
  • 2-4 T milk

 

First off, I only had gluten-free cornmeal and gluten-free brown rice flour, but most (all?) recipes call for a mix of different flours, and I found one that had quinoa flour.  Well, I didn’t have that, but I did have gluten-free quinoa and a coffee grinder.  Ch-ch-check it out.

 

 

Pre-heat the oven to 350 degrees, and either line two cookie sheets with parchment paper or spray with canola oil. Combine the dry ingredients into your mixer bowl; whisk thoroughly.  Add the remaining ingredients and beat with the flat beater until a smooth and sturdy (not sticky!) dough forms, adding the milk 1 T at a time. 

 

 

Roll the dough into balls, and place on the cookie sheet.  Using a fork, flatten the balls in two directions, forming a criss-cross pattern on top of the cookies.  Classic.

Bake for 20-25 minutes, or until golden.  They will still be slightly soft to the touch, but will continue to firm up as they cool.  Cool ’em on a wire rack, and then try not to eat more than two or three.

 

 I made another batch of gluten-free cookies, pumpkin molasses with a cinnamon glaze, whose recipe claimed to be “soft” but actually meant “disgustingly mushy”.  I followed the recipe perfectly but could tell pretty early on that they weren’t going to be very good.  I tasted one fresh out of the oven, but it was already a less than delicious texture.  Adding in the glaze just made it even worse.  I kept them overnight and looked at them again today, and they had continued to turn into applesauce.  Yeech.  Here’s a photo essay of that particular adventure.

 Yuck.  I actually feel a little nauseous thinking about those cookies. 

So on a happier note, here’s a picture of Fritz’s Halloween costume from his dental school costume party:

So happy that tomorrow is Friday.  I get to sleep in a little, go to only one class, and babysit a cute little munchkin.  Then to the gym, a delicious dinner, and then, only then, will I even think about getting to work studying for my Prosthetics and Orthoses test on Tuesday.

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