Michelle Poirot's Quinoa Peanut Butter CookiesContributed by: Michelle Poirot
Directions
Preheat oven at 350°. Grease 2 baking sheets, set aside.
In a food processor, process the peanuts until they turn into peanut butter. Add the sugar, eggs, and vanilla and process to blend. In a mixing bowl, combine the quinoa flour and salt. Add the peanut butter mixture and stir, then knead lightly with hands. Shape into 24 (1/2” balls) and lay onto prepared baking sheets. With a moistened fork, flatten each ball into a 2-1/2” cookie. Bake 15 minutes. Makes 24 cookies. |
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