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Author Notes: These cookies have a wonderful peanuty taste thanks to the quinoa flakes. We have someone with a nut allergy in our house so this a great way to approximate the joy of peanut butter cookies, but much healthier to boot! The recipe was inspired by a quinoa cookie in Good to the Grain by Kim Boyce. —handknit
Serves many (or not if you have someone with a sweet tooth)
- 14 tablespoons butter (at room temperature)
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1/2-1 tablespoons vanilla
- 1 cup white flour
- 1/2 cup white whole wheat flour or quinoa flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup quinoa flakes
- 1-1/2 cups chocolate chips (I use a mix of semi and bitter sweet)
- Heat oven to 350 F.
- In a large bowl beat butter, oil and sugars until creamy. Then add eggs and vanilla. Beat well
- Add baking soda and salt and stir to combine. Next add flours. Once they are mixed in, add oats and quinoa flakes. Final addition is chocolate chips.
- This recipe was entered in the contest for Your Best Quinoa Recipe
Welcome to Funky Town
How to make kimchi—without a recipe
Make kimchi—without a recipe.
Did you say vacation or cocktail?
It's time to travel.
Eat cookies for breakfast.
Put cake on a pedestal.