If you think you can’t whip up delicious cookies that are healthy, think again! These chocolate chip quinoa cookies are simply divine. I can’t believe they are actually gluten-free! The hint of caramel paired with its chewy goodness is to die for. Thanks to Karina a.k.a. The Gluten Free Goddess for this wonderful recipe. This one is a keeper!
Good but not Sinful! Yay!
In a mixing bowl, whisk together the dry ingredients:
3/4 cup Ancient Harvest Quinoa Flakes
1/2 cup organic quinoa flour
1 cup sorghum 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
In a large measuring cup blend:
2/3 cup light olive oil
3 tablespoons real maple syrup
1 tablespoon 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:
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 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:
Fantastic Quinoa Recipes Here
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 dairy-free dark chocolate chips
Stir with a wooden spoon to combine. Cover and chill the dough for 30 to 60 minutes.
Preheat the oven to 350ºF. Line a baking sheet with an Exopat or lightly greased parchment.
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 pre-heated 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.
Milk+Cookies=Perfect Marriage 
Lovely warm and melty. Store in a covered container for up to a day or wrap cooled cookies in recycled foil, bag and freeze for longer storage.
Recipe Source
Learn More About Quinoa:
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Quinoa Nutritional Info - Nutritional info about Quinoa
Quinoa Diet Info - Considering Quinoa as a diet food or a diet plan? READ THIS FIRST (very important)
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