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Food & Recipes

Foodie 411

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Chocolate Chip Quinoa Cookies

This Recipe Is:

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

These are now my favorite gluten-free cookies. I mean it. These are the best. Delicious, golden caramel flavor with a chewy quinoa center accented with dark chocolate chips. Cookie heaven.

Ingredients

3/4 cup
quinoa flakes
1/2 cup
quinoa flour
1/2 cup
tapioca flour or potato starch, (not potato flour!)
1 2/3 cups
organic 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
1 cup
dairy-free dark chocolate chips
2/3 cup
light olive oil
3 tablespoons
real maple syrup
1 tablespoon
bourbon vanilla extract
1 tablespoon
egg replacer
7-8 tablespoons
warm water

Instructions

In a mixing bowl, whisk together the dry ingredients.
In a smaller bowl, blend the olive oil, maple syrup, and bourbon vanilla extract.
Combine the wet and dry ingredients with a sturdy wooden spoon until you get a thick, sticky batter.
Make your egg replacement: Mix egg replacer with 4 tablespoons of warm water. Whip the egg replacer ingredients till foamy and frothy (if you are adding eggs instead, beat two large free-range organic eggs; and omit the egg replacement formula).
Add the egg replacer to the batter and combine well. The dough should be 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. Add chocolate chips and stir with a wooden spoon to combine. Cover and chill the dough for 30 to 60 minutes.
Preheat the oven to 350°F. Line a baking sheet with some lightly greased parchment paper.
Roll spoonfuls of the dough between your palms and form the dough into 24 balls (slightly smaller than a golf ball). Place the dough balls on the prepared baking sheet and press down a bit to flatten slightly — not too much. Place the pan into the center of a preheated oven and bake until golden and set — about 22 to 25 minutes until the edges are golden brown and the center is almost firm. The cookies will still have a little give to them while hot; as they cool they will crisp up.
Remove the pan from the oven and allow it to cool for a few minutes; then carefully remove the cookies with a thin spatula and place them on a wire rack to continue cooling.