
Quinoa PB&J; Cookies
A delicious peruvian dish. Completely plant-based.
Total Time
97 min
Serves
2
Rating
0.0 (0)
Ingredients
- Cooking spray or vegetable oil
- if needed
- 1 cup (4 ounces/120 grams) confectioners' sugar
- 1/2 cup (4 ounces/120 grams) packed dark brown sugar
- 8 tablespoons (4 ounces/120 grams) unsalted butter
- softened
- 1 cup (10 ounces/300 grams) creamy peanut butter
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (6 ounces/180 grams) quinoa flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (5 ounces/165 grams) strawberry jam or grape jelly
Instructions
- 1
Adjust an oven rack to the middle position and preheat the oven to 350°F/175°C.
- 2
Line 2 rimmed baking sheets with silicone baking mats or parchment paper.
- 3
If using parchment paper, lightly coat it with vegetable oil or cooking spray.
- 4
With an electric mixer, beat together the confectioners' sugar, dark brown sugar, butter, and peanut butter until smooth.
- 5
Beat in the vanilla.
- 6
In a medium bowl, whisk together the flour, baking powder, and salt.
- 7
Beat the flour mixture into the peanut butter mixture a small amount at a time.
- 8
Using a 1-tablespoon/15-milliliter measuring spoon or equal capacity ice cream scooper, scoop the dough onto the prepared baking sheets, placing each cookie about 1 1/2 inches/4 centimeters apart.
- 9
Roll the dough between your palms and make a dip with your thumb in each.
- 10
Fill each dip with 1/2 teaspoon jam or jelly.
- 11
Bake the cookies until light golden, about 15 minutes, rotating the baking sheet halfway through the baking time.
- 12
Transfer the baking sheet to a cooling rack and cool completely before serving.