You wouldn’t even know these were gluten free cookies! Made with quinoa flakes.
I’ve never seen quinoa flakes before. They’re kinda like quick cooking oats in appearance but maybe a little smaller.
I just guesstimated a half cup of honey.
Same with the peanut butter.
The butter was very cold so I left it in the bowl along with the peanut butter and honey for a while before I creamed it together.
In another bowl I added rice flour, yes, I actually mixed the dry ingredients in a separate bowl!
Quinoa flakes and baking soda.
Once I had the wet ingredients finally creamed I added the dry ingredients and mixed well.
And because no recipe is any good until you change something on it I added some butter scotch chips.
The dough seemed really soft so I added the remaining rice flour I had left in the bag. It was still rather soft so I popped it in the fridge for a few minutes.
Drop onto ungreased cookie sheets and bake at 350 for about 15 minutes or until lightly brown.
Let cool on the cookie sheets for a minute or two before removing.
Serve or freeze for later.
- 1/2 cup raw honey
- 1/3 cup brown sugar
- 1/2 cup butter
- 1/2 cup peanut butter
- 1/2 teaspoon vanilla
- 1 cup rice flour
- 3/4 cup quinoa flakes
- 1 teaspoon baking soda
- 1/4 cup butterscotch chips
Cream honey, brown sugar, butter, peanut butter and vanilla in medium bowl.
Combine rice flour, quinoa flakes, baking soda and salt in small bowl. Add to mixture and beat until well blended. fold in butterscotch chips. If it seems too soft add a little more rice flour. And if it’s still being too soft pop it in the fridge for a few minutes.
Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12-15 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet.