Gluten-Free Peanut Butter Cookies
- 3/4 cups quinoa flakes
- 1 cup brown rice flour
- 1 teaspoon baking soda
- 1/2 cup honey
- 1/2 cup coconut palm sugar
- 1/2 cup avocado or light olive* oil
- 1/2 cup peanut butter
- 1/2 teaspoon vanilla
- 1/2 cup chopped peanuts
Mix rice flour, quinoa flakes, and baking soda in a bowl and set aside. Beat honey, sugar, oil, peanut butter and vanilla until blended. Add flour mixture and nuts and mix until blended. Form 1 1/2 inch balls and place 2 inches apart on a cookie sheet and press down until they are about 1/3 inch high. Bake in a 350 oven for 8 minutes. Cool on cookie sheet 1 minute, then transfer them to a cookie rack.
*Trader Joe’s Trader Grotto’s Sicilian (cold pressed) Extra Virgin Olive Oil is a blend of three olives from Sicily, packaged in Italy in a beautiful bottle. It’s light and delicious. Store it in the dark and use up within a month.