Chocolate Chip Quinoa Cookies

By Alqualonde

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

• 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

Details

Servings 2
Adapted from webmd.com

Preparation

Step 1

1. In a mixing bowl, whisk together the dry ingredients.

2. In a smaller bowl, blend the olive oil, maple syrup, and bourbon vanilla extract.

3. Combine the wet and dry ingredients with a sturdy wooden spoon until you get a thick, sticky batter.

4. 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).

5. 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.

6. Preheat the oven to 350°F. Line a baking sheet with some lightly greased parchment paper.

7. 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.

8. 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.