Crispy Quinoa Cookies

My oldest daughter is a wonderful cook. Her vegetarian dishes are delightful. Since she came out to stay with us I have learned so much from her in so many ways including cooking! I thought it was suppose to be the other way around.

Our youngest daughter aspires to be a chef. She loves to help in the kitchen or create her own yummy dishes. The girls love to cook together and they do a great job.

For the last week the oldest had wanted to try a new cookie recipe for days and of course the youngest wanted to help! The outcome was these yummy cookies. Evidently I was not the only one who thought they were yummy because they were gone in flash!

I do need to warn you not to taste the batter otherwise you will not bake them and eat the dough! The cookies will be very delicate and crumbly. I think the next time we make them we will use brown rice flour rather than sweet white rice flour. I hope you enjoy them as much as we did. :0)
Happy eating!
~blair

Crispy Quinoa Cookies

1/2 C agave
1/3 C brown sugar
1/2 C butter
1/2 C peanut butter (used half smooth, half chunky)
1/2 tsp vanilla
1 C rice flour
3/4 C quinoa flakes
1 Tbsp flax seed
1 tsp baking soda
1/4 tsp salt

Heat oven to 350 degrees. Beat agave, brown sugar, butter, vanilla and peanut butter until creamy.
Combine flour, flakes, flax seed, soda in a small bowl. Add to mixture beating until well blended. Drop by rolled teaspoonful about 2 inches apart onto an ungreased cookie sheet. Bake 12-15 minutes  or until light golden brown. Cool 1 minute before removing from cookie sheet. Yields about 3 dozen cookies.