Flourless Peanut Butter "not"-meal Scotchies

[cruelshoes]

I modified these from a Open Original Shared Link recipe. My son cannot tolerate the gluten-free oats, so I do not use them for anything he will eat. Feel free to use the gluten-free oats if you want. I omitted the pecans because we didn't have any, but I'm sure they would be great in this recipe. I think they would taste great with chocolate chips too. The original recipe called for 1/2 cup butter, which I left out by accident , but I think the cookie tastes great without it. In fact, I think it would be way too greasy with the butter included. Be sure to read the label on your butterscotch chips. Some brands contain gluten. Fred Meyer brand was what I used,but Guittard are safe as well. There may be other safe brands, too.

See a picture of them here.

1 cup white sugar

1 cup brown sugar

1 1/2 cups creamy peanut butter

3-1/2 cups quinoa flakes

2 tsp. vanilla extract

3 whole eggs

2 tsp baking soda

1 bag of butterscotch chips (read the label carefully - many brands contain gluten)

3/4 cup chopped pecans (I omitted)

Cream peanut butter and sugars. Add eggs and vanilla. Stir in quinoa flakes, soda, butterscotch chips and nuts until combined. Drop by spoonful on a cookie sheet lines with parchment paper. Flatten slightly with the bottom of a drinking glass. Bake 350 degrees for 10 minutes (brown on bottom and some browning on top). Cool on cookie sheet 5 minutes before removing to cooling rack. Makes 6-dozen cookies.