2 cups quinoa flour (or 1 cup quinoa flour and 1 cup all-purpose flour)
2 tsp. baking soda
1/4 tsp. salt
1 cup butter
3/4 cup white sugar
3/4 cup packed brown sugar
2 large eggs
1.5 cups peanut butter

Preheat the oven to 375.  Combine the flour, baking soda and salt in a medium bowl and set aside.  Cream the butter with both sugars until smooth.  Beat in the eggs and add the peanut butter, mixing well.  Gradually add the flour mixture and blend well.  Chill the dough in the refrigerator for 20 minutes.

Roll the dough into 1″ balls and place 2″ apart on an ungreased baking sheet.  Flatten the balls with a fork in a crisscross design.  Place on the centre oven rack for 8-10 minutes, until the cookies brown slightly on the edges and puff up.

Remove the cookies from the oven and cool for 1 minute on the pan before transferring to a rack to cool.