A great one from the “Quinoa 365: The Everyday Superfood.” I’m tellin’ ya – get the book. I really didn’t know you could bake with quinoa! But, these use quinoa flour and not the whole grain. I didn’t even know there was such a thing as quinoa flour before this book. So, on that note, because these don’t use regular flour they are gluten-free (Note: if a recipe ever calls for baking powder and you’re making it gluten-free, be sure to get the gluten-free baking powder)! These cookies are chewy and delicious…and think, healthy! Yep, healthy! I was trying to explain them to D before she tasted them – while they are good, sweet and chewy, you feel satisfied after 2-3 cookies. And, it’s not that the cookies aren’t good or that you wouldn’t have them again, it’s just that your sweet tooth feels satisfied! It’s quite amazing, I’ve never experienced something like this before. But try them and see! But, like “normal chocolate chip cookies,” they still go great with a cup of cold milk! Enjoy!
What you need:
2 1/4 cup quinoa flour
1/2 tsp baking soda
1 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1 tsp salt
2 tsp pure vanilla extract
2 large eggs
1 cup semisweet chocolate chips
What to do:
Preheat your oven to 350 degrees F and line a large baking sheet (or 2, or 3) with parchment paper.
In a small bowl, mix flour and baking soda; set aside.
In a large bowl, blend the butter and sugars until smooth and fluffy. Add salt, vanilla and eggs; mix until well blended. Stir in the flour mixture and mix until combined. Mix in the chocolate chips. At this point you could roll the dough into a log, wrap in plastic wrap and store in your freezer for up to 1 month! This way you’ll always have cookies on hand!
Roll dough into 1-inch balls (or use your cookie scoop) and place at least 2-inches apart on your lined cookie sheets. Place extra chocolate chips into the top of the cookie balls – this makes sure you have those pretty chocolate chips on top and not just buried into the cookie!
Bake for 8-10 minutes. Cookies will be soft and puffy when you remove them from the oven but will flatten as they cool. Let them cool on the pan for 3-4 minutes before transferring to a cooling rack to cool completely. Store in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month!