Peanut Butter Quinoa Cookies

Eating Quinoa makes me feel so good. It fills me up for so long and doesn’t upset my sensitive stomach. The only problem is… the taste. I have found that for regular cooked quinoa, mixing it with pesto works really well. But there are ways to get quinoa flour into baking as well. These peanut butter cookies go well with the flavour of quinoa and really mask it. I also did my usual trick with the sugars to make it more friendly on the blood sugar, without ruining the taste. Feel free to cut this recipe in half for a more reasonable amount. I just didn’t know if people would have 1/8 cup measuring cups.

Recipe

• 2.5 cups smooth, natural peanut butter
• 2 eggs
• 3/4 cup brown sugar
• 1/4 cup Truvia
• 1/4 cup Erythritol/Monk Fruit Blend
• 1 tsp vanilla
• 1 cup quinoa flour
• 2 tsp baking soda
• 1/4 tsp salt

Mix wet and dry ingredients separately and then combine (or throw them all in together and hope for the best, like I do. Really, who wants to wash two bowls?). Roll into balls about the size of normal cookies. I feel like mine were about 1 3/4 inches in diameter, but I do mine by intuition. Flatten with a fork and bake at 350F for 15 minutes. I use glass to bake which may get a different result than metal pans.