Tuesday, April 6, 2010

Gluten Free Tuesday!

Quinoa Peanut Butter Cookies

2 c. rstd.and unsalted peanuts
1 cup Sugar
2 large Eggs
1 tsp Vanilla
1 cup Bob's Red Mill Quinoa Flour
1/4 tsp Sea Salt
Preheat oven at 350°. Grease 2 baking sheets. In a food processor, process the peanuts until they turn into peanut butter. Add the sugar, eggs, and vanilla and process to blend. In a mixing bowl, combine the quinoa flour and salt. Add the peanut butter mixture and stir, then knead lightly with hands. Shape into 24 (1/2” balls) and lay onto prepared baking sheets. With a moistened fork, flatten each ball into a 2-1/2” cookie. Bake 15 minutes.

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