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Quinoa Chocolate Chip Cookies

May 27, 2010

These chocolate chip cookies mix quinoa flour with delectable mouth watering chocolate chips. One of the things I love about this recipe is the use of quinoa flour. Quinoa is a complete protein, and is packed with amino acids making it a great choice of flour for baking. The benefits of using quinoa just keep coming out, and studies are finding more and more benefits of it’s use.

While a great flour for those on a celiac diet, it’s a great flour for anyone. It has lower fat content than most flours, and it’s health benefits are fantastic.

Try these cookies out. You won’t be disappointed with their light and airy texture. They are delicious!

Quinoa Chocolate Chip Cookies

In a mixing bowl, mix together all of the dry ingredients:
1 1/4 cup Quinoa Flour
1 cup sorghum flour
1/2 cup tapioca flour                                                                                                                                                                                                      1 2/3 cups light brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon cinnamon

In a large measuring cup or small mixing bowl blend together:
2/3 cup olive oil (light olive oil can be substituted)
3 tablespoons real maple syrup
1 tablespoon bourbon vanilla extract–I could not find this anywhere around here so I used organic vanilla extract

Combine together the wet and the dry ingredients until the batter becomes sticky.
Then make your egg replacement or add two eggs and combine in mixture:
1 tablespoon Ener-G Egg Replacer
4 tablespoons warm water

Whip the egg replacer ingredients till foamy and frothy. [If you are adding eggs instead, beat two eggs; and omit the egg replacement formula.] Add the egg replacer to the batter and combine well. The dough should become thick and rather sticky.

Add:
3 to 4 tablespoons of warm water, as needed to achieve a cookie style dough that sticks together when you pinch it.

Stir in:
1 cup dark chocolate chips (I like chocolate and may have added alittle more than that. Like two cups instead of the one. 🙂

Stir with a wooden spoon to combine. Cover and chill dough for 30 to 60 minutes.

Preheat the oven to 350 degrees F. Line a baking sheet with an Exopat, Silpat, lightly greased parchment, or tin foil shiny side down and lightly greased. **Do this step!! I made the mistake of not doing it the first time, and my cookies stuck to the sheet and then were eaten by the evil monster my son thinks lives down in the sink. Except for the fact that he’s big now and is into slaying monsters instead of running from them. Or so he says.

Roll spoonfuls of the dough between your palms and form the dough into 24 balls (the size of a golf ball). Place the dough balls on the prepared baking sheet and press down a bit to flatten slightly. Place the pan into the center of a pre-heated oven and bake until golden and set – about 15-18 minutes or until the edges are golden brown Remove the pan from the oven and allow it to cool for a few minutes; then carefully move the cookies to a wire rack to continue cooling. Store in a covered container for up to a day or wrap cooled cookies foil, then bag and freeze for longer storage. Makes 24 cookies.

**One note: This cookie uses 1 tbsp of vanilla, and a few suggested cutting the amount of vanilla down from 1 tbsp to 1/2 tbsp or less.

Adapted from: www.glutenfreegoddess.blogspot.com. Thank you!!

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