By: Kathy Maraz, RHN – Grimsby, ON
“Being gluten-free can sometimes be challenging, especially in the dessert department. Finding recipes that are wheat-free, easy to make and taste good is a real treat. I started trying different flours to make a cookie when I realized how expensive gluten-free cookies were to buy in the store. I find that rice flour works well, and that quinoa is a great replacement for oats, since many celiacs cannot eat oats. My niece who is 4 years old and not gluten-free can’t stop eating these cookies. Family and friends enjoy them as well.”
- 1/2 cup organic honey
- 1/3 cup brown sugar
- 1/3 cup butter
- 1/2 cup organic peanut butter
- 1/3 tsp vanilla
- 1 cup rice flour
- 3/4 cup quinoa flakes
- 1 tsp baking soda
- 1/8 tsp salt
- 1 tsp organic cocoa powder
- Optional: ¼ cup organic chocolate chips
- Heat oven to 350 F.
- Beat honey, sugar, butter, peanut butter and vanilla until creamy.
- Combine flour, quinoa, baking soda, salt and cocoa in a small bowl.
- Add dry ingredients to wet mixture and beat until well blended.
- Stir in chocolate chips.
- Drop by teaspoon onto ungreased cookie sheet, bake for 15 min.
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