Peanut Butter Cookies Made with Quinoa Flour

Cook Time: 11 mins

Yield: 22 cookies

Ingredients:

• 1 cup quinoa flour (85g)
• 1 teaspoon baking soda
• ⅛ teaspoon salt
• ½ cup butter
• 5 tablespoons white sugar (¼ cup + 1 Tbsp)
• 5 tablespoons packed brown sugar (¼ cup + 1 Tbsp)
• 1 egg
• ¼ cup peanut butter

Instructions

Preheat the Oven:
Preheat your oven to 375°F. Line a baking sheet with parchment paper.

Prepare Dry Ingredients:
In a medium bowl, whisk together the quinoa flour, baking soda, and salt. Set aside.

Cream Butter and Sugars:
In an electric mixer, cream together the butter, white sugar, and brown sugar until smooth and creamy.

Mix in Wet Ingredients:
Add the eggs and peanut butter to the butter-sugar mixture, mixing until well combined.

Incorporate Dry Ingredients:
Gradually add the flour mixture to the wet ingredients, mixing until the dough is fully combined. Chill the dough in the refrigerator for 20 minutes.

Shape the Cookies:
Use a portion scoop or your hands to form 1½-inch dough balls. Place the dough balls 2 inches apart on the prepared baking sheet. Press each dough ball down with a fork, making a crisscross pattern.

Freezing Option:
If you want to freeze the cookies, do so at this point. Place the cookie dough balls on a tray, freeze until solid, and then transfer to a storage container. When ready to bake, place them directly from the freezer onto a baking sheet and bake as directed.

Bake the Cookies:
Bake in the preheated oven for 9–11 minutes, until the edges are lightly browned and the cookies are puffed up.

Cool the Cookies:
Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Storage:
Store the cookies in an airtight container for up to 2 weeks (if they last that long!).