Crispy Maple Peanut Butter Cookies (Gluten-free)

The surprise ingredient in these cookies is quinoa flakes which I had leftover from Passover (matzo balls, matzo brei.)  I adapted the recipe on the back of the box for these really amazing gluten-free vegan peanut butter cookies!

makes about a dozen cookies using a 3 tablespoon ice cream scooper

1/2 cup maple syrup
1/3 cup vegan cane sugar
1/4 cup sunflower oil
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 cup brown rice flour
3/4 cup quinoa flakes
1 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350.  Line a baking sheet with parchment paper.

In a small bowl, whisk together maple syrup, cane sugar, oil, peanut butter and vanilla.

In a separate bowl, combine the rice flour, quinoa flakes, baking soda and salt. Combine well with a fork.

Pour the peanut butter mixture into the flour and mix well.

Using an ice cream scoop, place cookies on baking sheet, leaving space in between.

Bake for 25 minutes.  Let cool.  Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s