Ingredients for Crispy Quinoa Cookies Wheat Free
- 1/4 cup (60ml) honey
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (113g) softened margarine
- 1/2 cup (120g) creamy peanut butter
- 1 teaspoon vanilla extract
- 1 1/2 cups (180g) rice flour
- Quinoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (60g) chopped nuts (optional)
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How to Make Crispy Quinoa Cookies Wheat Free
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, cream together 1/2 cup (113g) softened margarine, 1/2 cup (100g) packed light brown sugar, 1/4 cup (60ml) honey, 1/2 cup (120g) creamy peanut butter, and 1 teaspoon vanilla extract until light and fluffy.
- In a separate small bowl, whisk together 1 1/2 cups (180g) rice flour, 1 cup (85g) Ancient Harvest organic quinoa flakes, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1/2 cup (60g) chopped nuts (optional).
- Drop rounded tablespoons of dough about 2 inches apart onto the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
24g
Fat
4g
Carbs
4g