Guest guest Posted May 2, 2004 Report Share Posted May 2, 2004 Thanks so much!!! These are GREAT! Marilyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2004 Report Share Posted May 3, 2004 Crispy Quinoa Cookies Courtesy of Lyla/Chet Day (adapted) 1/2 cup liquid sweetener (maple syrup) 1/3 cup turbinado sugar 1/2 cup vegan margarine 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 sweetener, 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2004 Report Share Posted May 3, 2004 You are welcome, Marilyn ~ Sometimes I don't have quinoa flakes on hand when I need them. I've found that the whole grain quinoa, cooked, works just as well in recipes like this. Enjoy the cookies! LaDonna >>>Thanks so much!!! These are GREAT! Marilyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2004 Report Share Posted May 3, 2004 Hmmm....wouldn't have thought to use the quinoa that way. Tonight I'm trying a fruit pudding made with quinoa or millet. I'm actually trying to use these two grains more, since they're so versatile and neutral. I was going through several of my vegan cookbooks last night, and came across several recipes for main dishes and several for desserts that had real possibilities of being eaten here. If I have any successes, I'll let you know! Marilyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2004 Report Share Posted June 3, 2004 I made these cookies last night and they are delicious (can't stop eating them)! My first gluten free cookies, I'm so happy:) I used Bob's Red Mill all purpose gf flour mix instead of rice flour, and dark brown sugar. , " ilovetocookvegan2 " <teacups@c...> wrote: > Crispy Quinoa Cookies > Courtesy of Lyla/Chet Day (adapted) > > 1/2 cup liquid sweetener (maple syrup) > 1/3 cup turbinado sugar > 1/2 cup vegan margarine > 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 sweetener, 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. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.