1 1/4 cups old-fashioned oats
1 cup quinoa
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed dark brown sugar
1/2 cup unsalted butter, softened
1/3 cup creamy natural peanut butter
1/4 cup mashed banana (1 small)
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chunks
1 1/2 cups peanut butter chips
1. Heat oven to 350ºF. Pulse oats in food processor until finely ground; place in medium bowl. Pulse quinoa, in batches, in electric spice or coffee grinder until very finely ground; add to ground oats. Whisk in baking soda and salt.
2. Beat brown sugar and butter in large bowl at medium speed 2 minutes or until light and fluffy. Beat in peanut butter and banana. At low speed, add eggs one at a time, beating until combined. Beat in vanilla. Beat in quinoa mixture just until blended. Stir in chocolate chunks and peanut butter chips. Drop 3 tablespoons dough per cookie onto parchment paper-lined baking sheets.
3. Bake 10 to 12 minutes or until lightly browned. Cool completely on wire rack.
2 dozen cookies
PER COOKIE: 240 calories, 13.5 g total fat (5.5 g saturated fat), 5 g protein, 28.5 g carbohydrate, 25 mg cholesterol, 130 mg sodium, 2.5 g fiber
Find another gluten-free cookie recipe: Fudgy Pecan Cookies.