I was skeptical at first about whether this recipe for Gluten Free Chocolate Chip Peanut Butter cookies would work out. It was inspired by a recipe that was recently shared on a moms group I belong to for cinnamon raisin quinoa cookies. Seriously quinoa. In cookies. I never imagined it could be a good combination. The ingredients were simple enough and didn’t contain any of our personal kryptonite (dairy, soy or gluten). So, naturally, I just had to try it, but my question radar was out there wondering if this gluten free cookie recipe could be a good choice for our family or not.
I thought I’d give it a go, but unfortunately, I was missing raisins which is pretty much vital for cinnamon raisin cookies. Not to be deterred, I went snooping around our cabinets and found chocolate chips and peanut butter…. hmmmm monster-like cookies? An idea for a gluten free cookie that featured our favorite chocolate chip peanut butter cookie combination was born.
Sounded good to me too! Making a gluten free cookie recipe that everyone loves? I was hopeful!
So I threw the ingredients in a mixing bowl, mixed it up well with a spatula then spooned the mix into two 12-tin muffin tins and baked them for about 12 minutes until they seemed the right firmness.
And out popped these delicious little cookies!
Gluten Free Chocolate Chip Peanut Butter Cookies with Quinoa {Dairy, Soy, and Gluten Free}
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Recipe adapted slightly from And They Cooked Happily Ever After
I like using recipes like this one that are a product of another recipe inspiration. This is almost always how gluten free recipes come to life in my kitchen.
Ingredients:
- 1 cup cooked quinoa
- 1 cup quick oats
- 2 tablespoons coconut sugar
- 1 tablespoon honey
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup natural peanut butter (or other nut butter)
- 3/4 cup Enjoy Life chocolate chips
Directions:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine all ingredients and mix well.
- Spray muffin tin with non-stick spray or lightly coat with EVOO. Spoon about a tablespoon of mixture into each tin.
- Bake for approximately 12 minutes or until golden, slightly firm, but still spongy. Serve warm or refrigerate (we thought they tasted better cold).
Yields approx 20 cookies
I love adapting our favorite flavors to meet our needs for a gluten free diet. It can be really tough to manage when you want all of the classic flavors and texture though. Figuring out a gluten free chocolate chip peanut butter cookie was amazing, but knowing it is also healthy and high in protein thanks to the quinoa is even better.
This easy gluten free chocolate chip peanut butter cookie recipe is a perfect choice for a healthy breakfast cookie if your kids like sweet treats in the morning. The addition of peanut butter and quinoa make it an ideal breakfast choice, and since it still has that sweet treat feel, your kids will love it. I even think this recipe could work as an item you can make in bulk batches and freezer for later. I would just suggest storing in an appropriate freezer bag so they don’t get freezer burn.
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Dane
Friday 4th of September 2020
These tasted delicious!