This recipe is a jazzed up version of the no flour peanut butter cookie. I like this version because it includes creamy, crunchy toffee that goes so well with quinoa and oatmeal. And what is not to like about chunks of bittersweet chocolate? The cool thing about this cookie is that it is a little more forgiving than some gluten free cookie recipes. I have gotten away with chilling this dough for only an hour without any spreading. Another Bonus: No Xanthan Gum.
These are Jude’s favorite cookies, and it is the only way I have been able to get him to eat oatmeal and quinoa. This cookie recipe is also one of my favorites, but I am not eating sugar right now so these are out for the next few months!
JUDE’S FAVORITE COOKIE
1/2 stick of butter or butter substitute, softened
3/4 cup quinoa flakes
3/4 cup certified gluten free rolled oats
1/2 cup pulverized rolled oats or oat flour (I like the texture better this way, but you can use rolled oats here too)
1 1/4 cup peanut butter
1 1/2 teaspoons of baking soda
1/2 cup brown sugar
3/4 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 cup gluten free toffee, crushed
8 oz. bittersweet chocolate, chopped coarsely
In a medium bowl, mix together the quinoa flakes, rolled oats, and baking soda. In your stand mixer, beat the butter and sugar together for about 3 minutes. Add the eggs and vanilla. Beat until combined. Add the peanut butter and beat until smooth. Add the oat /quinoa mixture and beat until combined. Mix in the toffee chips and chocolate chunks. Refrigerate the dough for a few hours. Roll the dough into small balls and place on cookie sheet. Bake in the oven for about 10-13 minutes on 350 degrees. If your cookies are smaller they will bake in 8 minutes. Be careful not to overbake these cookies.
Makes 2 Dozen Cookies
These cookies can be frozen.
If you can’t find gluten-free toffee that you can trust, try David Lebovitz’s toffee recipe. Of course, then you won’t be making the cookies!
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