Peanut Butter and Apple Cinnamon Quinoa Cookies (Gluten and Dairy Free)

Good afternoon readers!!

I haven’t posted in awhile (shame on me right?), but I do have a wonderful cookie recipe to share with you. My mom has been baking Oatmeal Cookies lately and I have been wanting one ever so bad, but even the thought of the side effects from the wheat flour made me feel a little sick. I finally buckled down and bought myself some Gluten Free Oats (Bob’s Red Mill is the brand I found). I then did some research on Gluten Free Oatmeal Cookies. I saw a few places suggesting Quinoa Flakes in place of Oats. I just so happen to have some on hand :)

After browsing around on Allrecipes.com (great site for recipes if you haven’t heard of it already) and looking at 20 or so different Oatmeal Cookie recipes (glutenous of course), I formulated a recipe in my head.

My co-workers gave both variations a big thumbs-up today :)

*Please remember with every recipe you do, make sure all ingredients are gluten and dairy free to your standards. You local co-op is a wonderful place to shop for alternative foods. Also most Fred Meyers have a Natural Foods section with a variety of gluten and dairy free choices*

Peanut Butter and Apple Cinnamon Quinoa Cookie (Gluten Free and Dairy Free)

Preheat oven to 350 degrees

½ c Butter (I used Earth Balance, non-dairy)
½ c Peanut Butter; creamy or crunchy depending on your taste

Cream the butters together thoroughly.

¾ c Brown Sugar; packed
¼ c White Sugar

Cream the sugars into the butters until it makes a creamy paste.

1 Egg
1 tsp. Vanilla

Mix these in thoroughly

½ c Quinoa Flour
¼ c Rice Flour
¼ tsp Xanthan Gum
½ tsp Baking Soda
¼ tsp Baking Powder
Cinnamon and Nutmeg to taste

Mix these in a separate bowl until they are fully combine; incorporate thoroughly with the butters mixture.

1 ½ - 2 c Quinoa Flakes
½ - 1 c Chopped Apples

Mix evenly through out the batter.

Grease your cookie sheets and drop the cookies onto the pan by the spoonful. Flatten them a little so they are approximately 1 ½ - 2 inches in diameter. Bake in pre-heated oven for 8-10 minutes. Pull them out when the edges begin to brown and the top is undercooked, it will finish cooking on the sheet. Let them rest on the cookie sheet for 1-2 minutes before transferring to a rack or wax paper to cool.

This will make a little less than 2 dozen cookies.

(find Oatmeal Peanut Butter Chocolate Chip cookies here.. )