These gluten free peanut butter cookies with quinoa flour are crisp, peanuty and delicious! Gluten free cooks need all kinds of recipes and all kinds of options. This is a cookie anyone could make if they just picked up some quinoa flour. You don't need to know any of the little tricks gluten free bakers learn over time. Just mix up the dough, shape the cookies and enjoy!
Certified gluten free quinoa flour is available at Superstore in Canada and specialty food shops too.
- quinoa flour
- baking soda
- white sugar
- brown sugar
- peanut butter
I haven't tried this recipe with a nut-free butter but I've successfully made other recipes using a nut-free butter. If you're up to the challenge try NoNuts pea butter (made in Alberta), SunButter (made with sunflower seeds) or Don't Go Nuts spread (made with soy).
How To Use Almond Flour and Quinoa Flour
Gluten Free Kids in the Kitchen
Making cookies is such a fun activity for kids and in a family with food allergies and/or celiac disease cooking is a just a necessary life skill. So get your kids in the kitchen when they're young but no matter what your age, we all spend a chunk of our life in the kitchen so you might as well have some fun.
I like cookies, actually I LOVE cookies. Making, baking and eating cookies is what I call fun in the kitchen. I bake more cookies than I could or should eat but I also like giving them away. Bake in batches and stock up your freezer. Then the challenge is your will power…can you resist those cookies when you know they are waiting for you in the freezer? I’m not so good at that.
Gluten Free Cookie Baking Tips
When I set out to learn more about gluten free cookies I wrote about it and talked about it. Here are some links to find more information to help you bake the gluten free cookies you crave.
- Check out this blog post, Tips For Making Gluten Free Cookies
- If you're a podcast listener here's my interview with Sue Jennett from A Canadian Celiac Podcast. We talk about my blog post and she adds some of her tips for making cookies. Ep43BakingGlutenFreeCookies
- In each recipe description on this website I write tips about that specific recipe. Look at these recipes for more tips; Gingerbread Cookies, Cappuccino Cookies and Sugar Cookies
I used peanut butter to make these cookies but if you want to send your cookies to school without nuts there are more options. As a gluten free baker you need to learn a few things about baking and the final step is always doing it in your kitchen.
It takes time to collect the kitchen tools you like for baking. Pay attention to the pans and sizes that work well for the things you bake. I suggest you always buy your pans in pairs.
- Metal portion scoops in various sizes for cookies, muffins, meatballs and more.
- Two cookie sheets, the ones without edges.
- Two jellyroll pans, also know as baking sheets, with ¼-inch sides. Used more for cooking but helpful for any cookie baking spree.
In the comments below let me know if you made these cookies and what you thought.
Gluten Free Peanut Butter Cookies (with quinoa flour)
- 2 cups quinoa flour (170g)
- 2 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter
- 10 tablespoon white sugar (½ cup + 2 Tbsp)
- 10 tablespoon packed brown sugar (½ cup + 2 Tbsp)
- 2 eggs
- 1½ cups peanut butter
- Preheat oven to 375°F.
- Combine flour, soda and salt in a medium bowl. Set aside.
- Cream butter and sugars in electric mixer until smooth. Add eggs and peanut butter, mixing until combined.
- Gradually add the flour mixture and mix until fully incorporated. Chill dough for 20 minutes.
- Using a portion scoop make 1½" dough balls and place 2 inches apart on a parchment lined baking sheet. Flatten each dough ball with a fork in a crisscross design.
- Bake for 9–11 minutes, until cookies brown slightly on the edges and puff up.
- Transfer cookies to wire racks, cool for a few minutes then transfer to wire racks and cool completely.
- Store in airtight container up to 2 weeks. (Who has cookies that don't get eaten in 2 weeks?)