Best Crispy Quinoa Shortbread Cookies Recipes

CRISPY QUINOA COOKIES (WHEAT-FREE)

Steps:

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

CRISPY QUINOA COOKIES

Steps:

• Heat oven to 350 degrees.
• Beat together sugar, honey, applesauce, vanilla, peanut butter.
• In separate bowl, mix the dry ingredients and mix them into the honey mixture. Once mixed, add the optional nuts or raisins.
• Drop by teaspoons ful onto ungreased cookie sheet, spacing about 2" apart.
• Bake 12-15 minutes and cool 1 minute before removing from pan.

EXTRA CRISPY SHORTBREAD COOKIES

Steps:

• 1. Preheat oven to 300* and lightly butter your baking pan.
• 2. Beat salt,butter and sugar together until light and fluffy.
• 3. Dissolve baking soda in the vanilla extract and add to butter/sugar mixture, beating until combined well.
• 4. Add flour one cup at a time to the butter/sugar mixture ,beat until combined well.
• 5. Gently fold in rice krispies until well incorporated. Drop by 2 tablespoon size mounds onto pans and bake for 15 minutes.
• 6. Remove pan from oven and flatten cookies slightly with back of spatula and return to oven making sure to rotate pan( if you are doing 2 pans at once then rotate AND switch pans on racks) and cook for 20-25 minutes more. cool on wire rack which seems best because for some reason they seem to hold heat longer than a regular cookie.
• 7. *** NOTE*** DO NOT USE REGULAR SALTED BUTTER. Also these can be sprinkled with sugar before baking...or drizzled with melted chocolate after they are cooled.

CRISPY QUINOA SHORTBREAD COOKIES

Steps:

• Heat oven to 400°F. In large bowl, beat butter and sugar with electric mixer on medium speed until creamy. Add flour; beat until crumbly. Shape dough into flattened round; wrap in plastic wrap. Refrigerate 30 minutes.
• Meanwhile, in small bowl, toss cooked quinoa and 1 teaspoon oil to coat. Spread evenly in 15x10x1-inch pan. Bake 10 to 12 minutes, stirring once, until quinoa is light golden brown and crisp. Cool completely, about 20 minutes.
• Reduce oven temperature to 350°F. Unwrap dough. On lightly floured surface, roll dough 1/2-inch thick. Cut with 2 1/2-inch round cutter, rerolling dough as necessary. Place 1/2 inch apart on ungreased cookie sheets.
• Bake at 350°F 16 to 20 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• Place sheet of waxed paper on cookie sheet. In small microwavable bowl, microwave chocolate baking chips and 1 tablespoon oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Dip half of each cookie into melted chocolate; allow excess to drip off. Place on waxed paper. Sprinkle chocolate with black sesame seed, crispy quinoa and orange peel.