Crispy Quinoa Cookies (wheat-free)

Courtesy of Lyla


1/2 cup honey
1/3 cup turbinado sugar
1/2 cup butter
1/2 cup natural peanut butter
1/2 tsp. vanilla
1 cup rice flour
3/4 cup quinoa flakes
1 tsp baking soda
1/4 tsp salt (optional)
1/2 cup nuts (optional)


Heat oven to 350. Beat honey, sugar, margarine, peanut butter and vanilla until creamy. Combine rice flour, quinoa flakes, baking soda and salt. Add to mixture and beat until well blended. If desired, add nuts. Drop by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12 to 15 minutes or until light golden brown. Cool 1 minute before removing.

See other recipes submitted by Chet Day