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Michelle Poirot's Quinoa Peanut Butter Cookies


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.

Michelle Poirot


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Products Used in this Recipe

Baking Aids
Sea Salt

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Gluten Free
Organic Quinoa Flour

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