Quinoa chocolate chip cookies
Ingredients:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup quinoa
- 1/2 cup melted coconut oil
- 1/3 cup coconut sugar
- 1 tsp pure vanilla extract
- 1 medium egg and 1 egg yolk
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup semi-sweet chocolate chips
Recipe:
- Before beginning, ensure that eggs and vanilla extract are at room temperature.
- Toast quinoa in a dry pan over medium heat for 3 or 4 minutes or until light brown. Don't leave this unattended as quinoa can burn easily and will result in bitter cookies. Set aside and it let it cool to room temperature.
-
In a medium bowl, add coconut oil, sugar, and vanilla extract and combine with a wooden spatula. Add the eggs and mix until smooth.
Then add almond flour, coconut flour, baking soda, and salt and mix well. When combined, it should form a dough-like consistency. Lastly, fold the toasted quinoa and chocolate chips into the dough and combine well. - Refrigerate the dough for at least 4 hours. Before baking, preheat the oven to 350 degrees F and line 2 baking trays with parchment paper. Use an ice-cream scooper to scoop approximately 1/4 cup balls of dough. Place them on your baking tray, leaving 2 inches between each cookie. Use a fork to flatten the cookies slightly and bake for 12-15 mins.
- Allow the cookies to rest on the baking tray for 5 minutes before transferring them to a cooling wire rack.
- Serve with a tall glass of milk or tea, and enjoy!
