Say that three times fast!

Sometimes I need to reign in my enthusiasm for experimentation in the kitchen.  I am sure that you have noticed that I like to try new ingredients, techniques and recipes.  This usually works out fine for me.  Often I will find an ingredient that can help to make baking or cooking a bit healthier.  Or one that simply makes a treat more beautiful or appetizing .  The only problem that comes from this desire for investigation is when I can’t just settle for 1 new ingredient per recipe.  The reason this can present a problem is that when my final product tastes funny or just off, I have a difficult time determining which of the novel ingredients caused the odd taste or texture!

For example, I have seen a few recipes for cookies with quinoa in them.  So, when I was cleaning out the pantry at the lake cabin last weekend and came across a box of quinoa flakes that had a cookie recipe on the back and an expiration date that was approaching in a few months, I knew that my date with quinoa cookies would happen as soon as I got home.  The recipe was for a gluten-free cookie and called for brown rice flour which I happened to have at home but had never used before.  Also, I received a butter substitute called Melt that I have been dying to try baking with, so I threw that into the mix too!  Why not??  (A full review and information about Melt to come!)

What did I think about my first quinoa cookie experience?  Well I usually love cookies hot off the pan and when I tasted one of these cookies fresh from the oven, I thought there was a funny taste.  Almost florally.  I know that sounds weird.  Again, this is the challenge with using 3 new ingredients in one recipe.  Lesson learned.  However, after a bit of patience and some cooling, I could taste the nutty saltiness from the peanut butter, the richness from the chocolate chips and I enjoyed the nice subtle crunch from the quinoa flakes.  My husband is always the true critic.  He is not afraid to turn up his nose and say “you put what in these cookies?”  So, when I caught him reaching for his 3rd cookie in a row, my suspicion about quinoa in cookies being tasty was true.

       Print This!    

Quinoa Peanut Butter Chocolate Chip Cookies

by Mercedes Porter

Keywords: bake dessert snack gluten-free healthy vegan chocolate peanut butter cookie

Ingredients (18-20 cookies)

• 1/2 cup honey
• 1/3 cup brown sugar
• 1/2 cup butter (or butter substitute), room temperature
• 1/2 cup peanut butter
• 1 tsp vanilla
• 1 cup brown rice flour (or all-purpose flour)
• 3/4 cup quinoa flakes
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp xanthan gum (if using gluten-free flour)
• 1 cup chocolate chips

Instructions

Preheat oven to 350 degrees.

In a large bowl and with an electric mixer, beat honey, brown sugar, butter, peanut butter and vanilla until combined.

In an small bowl, combine flour, quinoa, baking soda, salt and xanthan gum (if using).

Add dry ingredients to wet and mix to combine.

Add chocolate chips.

Drop batter onto cookie sheets using cookie scoop or large spoon and bake for 12 minutes.

Cool cookies completely on pan.

Powered by Recipage

combine honey, brown sugar, butter, peanut butter and vanilla

combine dry ingredients

add dry ingredients to wet and mix to combine

add chocolate chips and mix

drop onto cookies sheets and bake

Will you try baking with quinoa?  

You may also like: