Gluten-Free Peanut Butter Cookies with Quinoa Flakes

Gluten-Free Peanut Butter Quinoa Cookies
Dunk worthy gluten-free peanut butter cookies with quinoa flakes.

Quinoa Flakes + Cookies = Perfect Match

You know how I feel about cookies (I've confessed my love before in my Ode to Cookies love fest, Gluten-Free Chocolate Chip Cookies).

Because a good cookie is no small thing.

Especially if you must live gluten-free. Double that if you must live dairy-free. And triple that if you live egg-free.

Holy Mother of Muffins, it ain't easy. 

The gluten-free vegan lifestyle is a hefty, sometimes tortuous challenge. But the ugly truth is more and more of us are discovering we are not only blessed with celiac disease (yes, I use the word blessed ironically; you do remember irony, don't you, it got you through grade school) but we have the incredible fortune (more irony) to develop additional food sensitivities due to the insidious damage celiac disease wreaks on our innocent little villi, those dutiful nutrient grabbers who not only keep us well fed through proper absorption, they appear to be the first line of defense against the dreaded leaky gut syndrome that allows food proteins to invade intimate territory and cause serious mayhem with our immune system.

To read more about celiac disease and its new found dangers, I urge you to read this article by Dr. Mark Hyman on Huffington Post: Gluten: What You Don't Know Might Kill You. Yes, I know, serious bummer of a title, but Babycakes, do read it, because celiac disease is dead serious stuff. And it is vastly under diagnosed.

Millions are suffering various nagging (and often awkward) symptoms. Needlessly.

That, Dearheart, is scary.

Good thing we have cookies.

Peanutty Peanut Butter Quinoa Cookies
Peanut butter cookies with a boost of quinoa protein.

Gluten-Free Peanut Butter Quinoa Cookies Recipe

Packed with vegan protein these delicious peanutty cookies stand up to dunking (I dunked in ice cold organic soy milk). There are hands down the best peanut butter cookie I've tasted. Slightly chewy, dense and yet, tender. And best of all they do not crumble. If you (or someone special) is sensitive to peanut butter, you're still in luck. Use your favorite seed butter in place of the peanut butter (adjust if necessary, for a liquidy butter).


In a large mixing bowl, whisk together:

1 cup sorghum flour
1 cup Ancient Harvest Quinoa Flakes
1/4 cup organic millet flour, or buckwheat flour
1 tablespoon tapioca starch
1/2 teaspoon fine sea salt
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon Authentic Foods Vanilla Powder (or use 2 teaspoons bourbon vanilla extract)

Add in:

1 cup organic golden brown sugar
1/4 cup honey or organic raw agave (to keep it strictly vegan)
1 cup organic chunky peanut butter
1 tablespoon Ener-G Foods Egg Replacer whisked with 1/4 cup warm water till frothy
2-4 tablespoons rice milk or nut milk (start with less, add one spoon at a time)


Preheat oven to 350ºF. Line a baking sheet with parchment paper.

Beat or stir the dough until all the ingredients are incorporated and you have a smooth, sturdy cookie dough that sticks together when you grab a piece and form a ball. It should not be wet or sticky. Add just enough rice milk until this occurs- start with one tablespoon at a time and add more slowly, as you need it to make the dough malleable.

Form the dough into 18 balls and place the balls of dough on the prepared baking sheet. Press down slightly to flatten just a bit- not too thin. Mine looked like domes.

Place the baking sheet into the center of a pre-heated oven and bake until firm and golden- about 20 to 25 minutes. They will appear slightly soft to a light touch, but firm in the center; they firm up more as they cool.

Do a test run if you like to determine exact baking time for your particular oven.

Cool cookies on a wire rack. Lovely warm from the oven.

Wrap by twos in foil for freezing in bags. Gluten-free baked goods stay fresher longer if you freeze them.


Add in dark chocolate chips to half the batch for a yummy peanut butter chocolate chip cookie.

Use almond butter, sunflower, pumpkin seed, or cashew butter if you prefer.

If you prefer baking with eggs, use one to two large free-range organic eggs, beaten.

For more substitution help, please see my guide to baking with substitutions here.

Find quinoa flakes in the hot cereal section of your local natural market. 

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Peanutty Quinoa Cookies
Gluten-free peanut butter cookies with quinoa flakes.


  1. Wow! These look delicious. I look forward to the day when I can stock a pantry with all these ingredients and try out these cookies. Until then, I love just looking at all of the photos.
    Thanks for sharing :)

  2. Interesting article. I don't know if I'm ready to give up gluten yet, though your recipes make it much easier. My husband tends to get very crabby when he eats high-carbohydrate foods and feels best following a meat & veggie diet. That's a little difficult for this vegetarian to stick to, but I think it might be interesting to try an elimination diet for a month and see what happens (is there gluten in silken tofu?). If anything it would at least expand my cooking repertoire even more! Thanks for the post, and lovely pictures!

  3. I want that cookie right now! It looks fantastic. Love the new design.

  4. I am so thankful there are blogs like yours to inspire me. Without you I would be in a dark scary place lol! Thank you for you creativity :)

  5. Oooh, these look tasty!! I have quinoa flour and millet flakes, do you think I can reverse the two? Maybe I'll try it anyways and let you know! :) I have a bread recipe that has millet flour, but I don't have any on hand (I've been GF for over a year now and I can't believe how long it's taking me to get my pantry stocked properly!!! Yeesh! Everytime I turn around there's a new flour! SO MUCH MORE FUN THAN GLUTEN BAKING!!!!!! :D) And the cookies are so pretty!!! PRETTY PRETTY PRETTY!!

    You could also use that peanut butter that's made with dark chocolate (vegan, GF!), we don't get it in Canada, but my friend has it. It's from the Peanut Butter & Co. I can only imagine it would take it to the next level. Even just thinking about it gives me the quivers.... off to make cookies!

  6. Looks fabulous! I must try this out for my celiac friend. Thanks for sharing.

  7. I am sure that these are the best...I love quinoa flour in almost anything and it's wonderful with nut butters, too.

    You've been busy with new blog's fun to see the changes each time I visit.

  8. I am astounded how you come up with these beautiful designs over and over, but I really do like this one especially. Love the pale blue and the bokeh, and the title, everything about it. (And the cookies look great too, but since I'm doing phase one I'm ignoring them!)

  9. I JUST WANT SOME NOW! Pretty please? that's on the menu my dear!!

  10. Beautiful cookies and amazing what you can do without flour!

  11. Thank you for pointing us all to the Huffington Post article and for doing what you do. You have made me (g-free) and my hubbie (wheat-eater) a happy-eating couple with your recipes.

  12. What can I substitute for quinoa flakes?
    Happy New Year, by the way!

  13. Anonymous23:43

    Karina! Can't wait to try out these cookies tomorrow. As commented, I will try them with Dark chocolate peanut butter-which is available here in Calgary, Canada at my local Organic Grocery store. I recently made the Maple Frosted Pumpkiin Cake for a brunch-and as usual it was a HIT!!! It is a definite favorite here!

  14. be still, my heart! this looks like a treat.

  15. Thanks for the article. It's really nice to have something concise to refer people to when they go: "Celiac disease? Huh?"

    Lovely biscuit photos :-)

  16. Um, amazing!! I kinda need to make these. Like, yesterday. Keep the awesome recipes coming!!

  17. I see that you stopped putting the amount of regular eggs you can use if you don't use the Egg Replacer. Would you please start doing that again, I love your recipes but I can eat eggs and that was always very helpful.

  18. Thanks, everyone! These are tasty little numbers. ;-)

    As for using real eggs, I'd use one organic free-range egg in this recipe (I added the note to the recipe).


  19. i also would like to know of a good substitute for quinoa flour... Whole Foods by me used to carry it, but doesn't now. I do have quinoa flour on hand...

  20. For subbing quinoa flour in a recipe, you could try millet flour- but in this recipe I use quinoa FLAKES. Quinoa flakes are akin to oatmeal. Find them in the hot cereal section.

    As for subbing the flakes, I honestly hesitate to suggest a sub. I thought up this combo of peanut butter and quinoa flakes because gluten-free peanut butter cookies can turn out so crumbly- I imagined the hot cereal flakes would add structure and chewiness- and they did.

    The closest sub might be certified gluten-free oats- but many people have trouble digesting oats.


  21. I love your new header! These cookies are so intriguing. I am very interested to try the quinoa flakes.

  22. Hi,
    How do I add you to follow your blog

  23. Beautiful image.

  24. Anonymous10:48


    I have to start a gluten-free diet today and your site has made me stop dreading the next few months (and then forever if GF helps) and I'm looking forward to trying lots of your recipes. I decided to start with these cookies because I needed something that would be a treat to eat and replace my normal mid-afternoon cookie break.

    I made them yesterday and they are delicious. I did not find the quinoa flakes because I'm an idiot and stopped looking in the cold cereal section and never moved over to hot cereal. I replaced them with Arrowhead Mills Maple Buckwheat Flakes cereal and it worked beautifully. The one thing I'll do differently is add the cereal at the very end because adding in with the dry ingredients let the flours build up in the cup part of the flake and I had to break the flakes to distribute the flour. The outside of the cookie is nice and firm and the inside is really chewy with loads of the peanut butter flavor I love.

  25. I made these over the weekend and they are fabulous! Quinoa flakes in my neck of the woods are pretty pricey, but worth it. I also used 2 eggs (thought that was the conversion - oops) and it turned out great.

    I did put some chocolate chips in half of the batch, wish I would have put them in the whole batch! I ended up with 2 dozen cookies. Yum!

  26. Sounds yummy. Unfortunately, I have a rice and legume allergy. Beautiful pictures! Great job!

  27. Gloria- Make this cookie recipe with sorghum flour and sunflower seed butter- delicious!


  28. I just purchased the ingredients to make these beautiful looking cookies today. I can not wait. Peanut butter cookiies are my fav!!

  29. These cookies are great for me since I have a gluten allergy. It works great for my diet and weight loss plans. Thank you.

  30. Regarding subbing gf oatmeal for quinoa flakes, I have not done that with this recipe, but I did make that sub once in the Quinoa Breakfast Brownies and it worked fine. Since the quinoa flakes have a lighter, airier texture than oatmeal, I whirred the oatmeal in the blender (too lazy to go the basement for the food processor, but that would work too) to break them down a bit before adding to the recipe.

  31. i love peanut butter cookies. these look so yummy. i'll have to try them soon!

  32. I just tried your millet buckwheat tortillas in the last couple of weeks and finally have come to appreciate my millet flour which I had rejected after trying it in other recipes. So I am keen to try a few more recipes with it. This will go on the list.

  33. OH. MY. GOSH. Just when I thought I couldn't love you anymore (and, oh, do I!) I tried this recipe. I cannot stop eating these! They are PERFECT. Every recipe I have tried of yours is amazing. Thank you, thank you, thank you!!!

  34. Not only the best peanut butter cookie I've ever had (I used Sunbutter), but likely the best gluten-free cookie too. Thank you for yet another excellent recipe!!

  35. Yummy! I like that I can use the regular 'natural' peanut butter which we normally buy. The other recipe I found while tasty used the no stir kind which I don't care for in general. I'm going to mimic my favorite candy the Reed's peanut butter ginger chew and grate in some fresh ginger and leave out the chocolate. That way I'll have to share less of them. ;o)

    Thank you!!!!

  36. Anonymous16:59

    Thanks for all the ideas and for inspiration. Can't wait to try these cookies! They look wonderful and I am a peanut butter-holic!!

  37. Karina! Oh my goodness! My husband has been following a VERY restricted diet for the past couple months, which includes no nuts and very few grains - rice, quinoa and sorghum are pretty much all he's been allowed at this point. While this is the first recipe of you're I've actually made, your blog has greatly inspired me! It inspired me enough to finally drop the dough (heh heh) and sacrifice the counter space to have a few extra flours and starches on hand.

    These cookies: so freaking good. Seriously, some of the best cookies I've had, and I've eaten a lot of cookies in my day! :) My husband can't have millet, so I just used an extra 1/4 c of quinoa flakes, Sunbutter in place of peanut butter, and a real egg. Seriously. These are so good that - as excited as I was about making him a REAL TREAT - I kinda want to hide them and hoard them for myself...

  38. Anonymous07:08

    These are fantastic. My first batch has just come out of the oven and I need to say Yummy, I think that the kids will really love these. I also just now have your pear polenta muffins in the oven. Picnic at band competition tomorrow will be a feast (which will be good as it is forecast to be really really cold ;-( Thanks for a great blog keep up the good work. Michelle in Australia

  39. Anonymous14:19

    I am (still) in love with these cookies! I first made them with peanut butter and an egg right after going gluten free and they were probably the best pb cookies of any kind that I'd ever had. I'm off of peanuts at the moment, but made these (twice!) in the past two weeks using almond butter. Sooooo good! For some reason the bottoms of the cookies tend to get dark really quickly (I'm using a silpat), but when they cool the dark parts almost have a toffee flavor ... Thanks again for the great recipes, Karina!


  40. Thank you, Everyone, for the peanut butter cookie love.

    If the cookies brown too much on the bottom, you might try turning the oven temperature down by 25 degrees. Perhaps your oven runs hot. Or the rack is too close to the bottom (heating element).

    Cheers, Karina xox

  41. Just wish that one of my allergies was not peanuts or peanut butter. I love them, but do not like that trip to ER.

  42. Oh baby, these look amazing!!! I love peanut butter, love quinoa, and am obsessed with cookies. This is a must try recipe for me!

  43. Those look fantastic! Almost like ginger snaps :-)

  44. can't wait to try these :-) num num
    Wish we were allowed to pin the pics tho onto Pinterest

  45. Thanks Everyone! So glad you like these cookies.

    The top pic is hosted on Blogger now, so you can pin it.

    Cheers- Karina

  46. And I just happened to have purchased quinoa flakes the other day. Bookmarked/so getting made.

  47. Please share with your readers that April 17th is now officially gluten free day, to raise awareness with even the non-allergy restricted community as well as to celebrate all the other gluten free eaters out there we can commiserate with!


Welcome to Gluten-Free Goddess® Recipes. Comments are moderated and will appear on approval.

Find substitution help and guidelines here. Please note: substitutions alter the recipe (and may affect structure, texture, baking times, and flavor).

Find my gluten-free baking tips and advice here.

Find sugar-free baking tips here.

Wishing you a delicious and beautiful day!

Karina - Gluten-Free Goddess xox