Email to Chris Williams      

Recipe Categories: CVC's HOME PAGEAPPETIZERS APPETIZERS-DIPS APPETIZERS-GUACAMOLE APPETIZERS-PATES APPETIZERS-SPREADS BBQ BEANS BEVERAGES BEVERAGES-JUICES BEVERAGES-MILK BEVERAGES-SHAKESandSMOOTHIES BEVERAGES-TEAS BREAD BREADS-BISCUITS BREADS-MUFFINS BREADS-ROLLS BREAKFAST BURGERSandPATTIES CAKES CANDY CASSEROLES CEREAL CHEESES CHILI CONDIMENTS CONDIMENTS-MAYONNAISES COOKIES CRACKERS CREAMS CREAMS-SOUR CREAMS-WHIPPED CROCKPOT CURRY DESSERTS DESSERTS-BARS DESSERTS-CRISPSandTORTS DESSERTS-SNACKS DRESSINGS ENTREE ETHNIC ETHNIC-MEXICAN FROSTING FRUIT FUDGEandBROWNIES GRAINS GRAVY GRILLEDorBBQ HUMMUS ICECREAMS JamsJelliesButtersMarmalades MISC MISC-MEDICATIONS NOG NUTS PANCAKESandWAFFLES PASTA PIESandCRUSTS PIZZA PRESSURECOOKER PUDDINGS RICE SALADS SALSAS SANDWICHES SANDWICHES-WRAPS SAUCES SEASONINGS SIDEDISH SOUPSandSTEWS SOUPSandSTEWS-DRY STIRFRY SYRUP TIPS TOFU VEGEMEATS VEGETABLES VEGETABLES-ASPARAGUS VEGETABLES-KOHLRABI

CRISPY QUINOA COOKIES (Wheat-Free)




Source of Recipe


Chet Day's site/internet


List of Ingredients




1/2 cup honey (or alternative)
1/3 cup turbinado sugar
1/2 cup butter
1/2 cup natural peanut butter
1/2 tsp. vanilla
1 cup rice flour
3/4 cup quinoa flakes
1 tsp baking soda
1/4 tsp salt (optional)
1/2 cup nuts (optional)


Recipe



Heat oven to 350. Beat honey, sugar, margarine, peanut
butter and vanilla until creamy. Combine rice flour,
quinoa flakes, baking soda and salt. Add to mixture and
beat until well blended. If desired, add nuts. Drop by
teaspoonfuls about 2 inches apart onto ungreased cookie
sheet. Bake 12 to 15 minutes or until light golden brown.
Cool 1 minute before removing.