Quinoa Peanut Butter Cookies - SF / gluten free
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 110.0
- Total Fat: 7.6 g
- Cholesterol: 7.0 mg
- Sodium: 57.6 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 1.1 g
- Protein: 2.9 g
View full nutritional breakdown of Quinoa Peanut Butter Cookies - SF / gluten free calories by ingredient
Introduction
These cookies get RAVE reviews from adults and kids alike. No one cares that they're sugar-free and gluten-free... they're the perfect textures (both crunchy and chewy) and taste amazing. These cookies get RAVE reviews from adults and kids alike. No one cares that they're sugar-free and gluten-free... they're the perfect textures (both crunchy and chewy) and taste amazing.Number of Servings: 36
Ingredients
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1-1/4 cup quinoa flour
1/2 tsp baking soda
1/4 teaspoon salt
1 C. low-sugar peanut butter (I use Simply Jif)
1/2 cup shortening
1 C. sugar substitute (I use maltitol crystals)
1 Tbsp molasses or maltitol honey-flavored syrup
2 tablespoons toasted quinoa
1/2 cup finely chopped peanuts or cashews
1 egg
1/2 cup sugar free chocolate chips or cashews (optional)
Directions
Preheat oven to 375. Lightly spray baking sheets or use a silicone non-stick mat. Set aside.
In a medium bowl, sift together the quinoa flour, baking soda and salt. Set aside.
Lightly spray a non-stick small fry pan with cooking spray, then add the 2 tbsp whole quinoa (uncooked). Heat on high, stirring frequently, until quinoa is lightly toasted (browned slightly and "popping" like popcorn slightly). Set aside to cool.
In a large bowl, cream together the peanut butter, shortening, sugar substitute, molasses, and chopped nuts. Add toasted quinoa and egg and combine thoroughly.
Add in quinoa flour mixture and stir until a consistent consistency is reached.
Shape into small balls and place on cookie sheets, about 2 - 3 inches apart. Use a floured fork to press each ball to about 1/2 inch thick. If desired, top with sugar-free chocolate chips, or a cashew nut.
Bake at 375 for 18-20 minutes until nicely browned. Cool on cookie sheet for 2 - 3 minutes, then remove to wire rack to complete cooling.
Makes 3 - 4 dozen cookies (nutrition calculated on 3 dozen, serving size 3 cookies)
Number of Servings: 36
In a medium bowl, sift together the quinoa flour, baking soda and salt. Set aside.
Lightly spray a non-stick small fry pan with cooking spray, then add the 2 tbsp whole quinoa (uncooked). Heat on high, stirring frequently, until quinoa is lightly toasted (browned slightly and "popping" like popcorn slightly). Set aside to cool.
In a large bowl, cream together the peanut butter, shortening, sugar substitute, molasses, and chopped nuts. Add toasted quinoa and egg and combine thoroughly.
Add in quinoa flour mixture and stir until a consistent consistency is reached.
Shape into small balls and place on cookie sheets, about 2 - 3 inches apart. Use a floured fork to press each ball to about 1/2 inch thick. If desired, top with sugar-free chocolate chips, or a cashew nut.
Bake at 375 for 18-20 minutes until nicely browned. Cool on cookie sheet for 2 - 3 minutes, then remove to wire rack to complete cooling.
Makes 3 - 4 dozen cookies (nutrition calculated on 3 dozen, serving size 3 cookies)
Number of Servings: 36
Member Ratings For This Recipe
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CD13965940
