Peanut butter quinoa cookie ⠀ ⠀ Ingredients:⠀ ⠀ In a large mixing bowl, whisk to


Peanut butter quinoa cookie ⠀

Ingredients:⠀

In a large mixing bowl, whisk together:⠀

1 cup sorghum flour⠀
1 cup Ancient Harvest Quinoa Flakes⠀
1/4 cup organic millet flour, or buckwheat flour⠀
1 tablespoon tapioca starch ⠀
1/2 teaspoon fine sea salt ⠀
2 teaspoons baking powder ⠀
1/2 teaspoon xanthan gum⠀
1/2 teaspoon Authentic Foods Vanilla Powder (or use 2 teaspoons bourbon vanilla extract)⠀

Add in:⠀

1 cup organic golden brown sugar ⠀
1/4 cup honey or organic raw agave (to keep it strictly vegan) ⠀
1 cup organic chunky peanut butter⠀
1 tablespoon Ener-G Foods Egg Replacerwhisked with 1/4 cup warm water till frothy⠀
2-4 tablespoons rice milk or nut milk (start with less, add one spoon at a time)⠀

Instructions:⠀

Preheat oven to 350ºF. Line a baking sheet with parchment paper.⠀

Beat or stir the dough until all the ingredients are incorporated and you have a smooth, sturdy cookie dough that sticks together when you grab a piece and form a ball. It should not be wet or sticky. Add just enough rice milk until this occurs- start with one tablespoon at a time and add more slowly, as you need it to make the dough malleable.⠀

Form the dough into 18 balls and place the balls of dough on the prepared baking sheet. Press down slightly to flatten just a bit- not too thin. Mine looked like domes.⠀

Place the baking sheet into the center of a pre-heated oven and bake until firm and golden- about 20 to 25 minutes. They will appear slightly soft to a light touch, but firm in the center; they firm up more as they cool.⠀

Do a test run if you like to determine exact baking time for your particular oven.⠀

Cool cookies on a wire rack. Lovely warm from the oven.⠀

Wrap by twos in foil for freezing in bags. Gluten-free baked goods stay fresher longer if you freeze them.⠀


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