Quinoa Cookies - Gluten Free!

From: Chef #917052

On Jun 22, 2009

My husband and our girls made 2 versions of this cookie for our Father's Day barbecue yesterday-this recipe, and Quinoa Tahini Cookies from this site which is the same recipe sans the cocoa/choc. chips. Because our girls are GF/CF and we try to avoid hydrogenated/partially hydrogenated fats, we used an all-natural PB and substituted coconut oil for the margarine. We made the Quinoa Tahini Cookies version first and though it tasted very good, it was crumbly and difficult to work with when making the cookies, and when the cookies baked, they did not spread at all, rather they remained dense little cookie balls. Not exactly bad, just not the ideal texture IMO. Accordingly, for this batch, we added 2 eggs and it made a HUGE difference in the ease of making the cookies and in the appearance and texture of the finished cookie (moist, chewy, etc.) We also increased the number of choc. chips added because 1/4 c. of regular size chips would have been about 1 chip/cookie which seemed silly. Both versions of the cookie were a big hit with everyone at the barbecue, and a few asked for the recipe despite not being on restrictive diets themselves. The chocolaty version was like a chewy choc. chip cookie with a hint of nuttiness. The non-choc version had a great rich peanut buttery flavor. Everyone preferred the texture with the eggs added and unless you cannot have eggs, I would strongly recommend adding 2 eggs to the recipe. Also, I reiterate that you need to use quinoa FLAKES for this cookie rather that whole-grain quinoa. A great recipe that I know we will enjoy over and over again. Thanks!