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Peanut Butter Cookies

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These peanut butter cookies made with quinoa flour are easy and delicious! Peanut butter can be a great ingredient for baking but also a forbidden food for school lunches and anyone with an allergy or anaphylaxis to nuts. In some homes they are a family favourite. 

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I simply used peanut butter to make these cookies but if you want to send your cookies to school there are more options. As a gluten free baker you need to learn a few things about baking and the final step is just doing it in your kitchen. I haven’t tried these but I have made other recipes successfully by substituting nut-free butter. If you 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).

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, no 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.

Cookie Baking Tips

When I set out to learn more about gluten free cookies I did. If you are looking for tips and more tips you’ll find some here.

Tips For Making Gluten Free Cookies
Tips For Making Gluten Free Cookies -photo credit Jim Little

Once you have a reliable recipe it is nice to experiment a little. Whether you make cookies to eat warm out of the oven, to give away or to turn into ice cream sandwiches gluten free cookies can be every bit as good as the gluten filled cookies you remember (or perhaps have never eaten).

The Tools – Bakeware For Cookies

Many of my pans are more than ten and twenty years old. It takes time to collect good quality pans but is worth the effort in the long run. Just pay attention to the pans and sizes that you like and work well for you. I suggest you work toward a collection like this so you can bake items like cookies, brownies, muffins and the occasional cake. Some of them, including metal portion scoops, can be used for savoury dishes too.

Scooping up cookie dough for Snickerdoodles
Scooping up cookie dough for Snickerdoodles -photo credit Jim Little

In the comments below please let me know what cookies you’ve been baking or if you made these with a different type of butter.


2 cups quinoa flour
2 tsp baking soda
¼ tsp salt
1 cup butter
¾ cup white sugar
¾ cup brown sugar
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. Beat in the eggs and add the peanut butter, mixing well.
Gradually add the flour mixture and blend well. Chill the dough in the fridge for 20 minutes.
Roll the dough into 1” balls and place 2 inches apart on an ungreased baking sheet. Flatten the balls with a fork in a crisscross design.
Bake for 8–10 minutes, until cookies brown slightly on the edges and puff up. Remove cookies from oven, wait 2 minutes before transferring to wire racks to cool. Store in airtight container.


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