Name: Quinoa PB&J Cookies
Yield: about 26 cookies
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

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Quinoa PB&J CookiesZach DeSart

This classic combination, in cookie form, is not to be missed. The texture of these cookies is similar to shortbread: crumbly, sandy, and fine. Serve them with a tall glass of cold milk for a walk down memory lane.

Cooks' Note

Storage note: Store in an airtight container for up to 1 week.

Recipe notes

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