GF Quinoa Chocolate Chip Cookies
It looks like a chocolate chip cookie and it tastes like a chocolate chip cookie. It even smells kind of like a chocolate chip cookie…only somewhat nuttier. But it doesn’t have nuts. This recipe contains quinoa flour. The texture of this cookie is lighter and it is more easy to crumble than my typical chocolate chip cookies. My kids loved them so that’s all that matters.
I like my cookies slightly underbaked and chewy, as advertised in the recipe. However, these didn't turn out that way. Instead they were puffy, light and crumbly. I thought these would deflate after I took them out of the oven, but they didn’t. The recipe needs some tweaking for them to be perfect, but these are definitely a good start considering they’re made with quinoa flour.
I did not adapt or modify the recipe. The next time I make them, I’ll freeze half the batch because I like my cookies freshly baked. Anything past 2 days and I don’t want to eat them. I used up the leftover cookies with vanilla ice cream to make a chocolate chip cookie blizzard for the girls. It was good!
GF QUINOA CHOCOLATE CHIP COOKIES
from Quinoa 365: The Everyday Superfood
- 2 1/4 cups quinoa flour
- 1/2 tsp baking soda
- 1 cup butter, softened
- 3/4 cup cane sugar
- 3/4 cup packed brown sugar
- 1 tsp salt
- 2 tsp pure vanilla extract
- 2 large eggs
- 1 1/2 cups semisweet chocolate chips
- Preheat oven to 350 degrees F. Grease a large baking sheet or line with parchment paper.
- Mix the flour and baking soda in a small bowl and set aside.
- In a large bowl, blend the butter and sugars until smooth and fluffy. Add the salt, vanilla and eggs and mix until well blended. Stir in the flour mixture and blend well. Mix in the chocolate chips.
- Roll the dough into 1-inch balls and place 2 inches apart on the baking sheet
- Bake on the center oven rack for 8 to 10 minutes. The cookies will be puffy and soft when removed from the oven, but will flatten when cooled. Allow the cookies to sit for 1 minute before removing from the pan to a rack to cool completely. Store in a sealed container in the refrigerator for up to 1 week or freeze for up to a month.