These are hands-down the BEST chocolate chip cookies I have ever eaten.
Whole food ingredients, and they don’t even taste gluten-free.
I may or may not have been known to call them lunch.
After all, they do have quinoa in them…
- 1 1/2 cups quinoa
- 1/4 cup almond or hazelnut meal / flour
- 1 teaspoon baking soda
- generous pinch salt
- 2/3 cup ghee or coconut oil, melted and cooled
- 3/4 – 1 cup coconut sugar (depending on how sweet you like your cookies). You could also use xylitol sourced from birch trees.
- 2 eggs
- 1 tablespoon vanilla
- 1 block dark chocolate, chopped
- First, prepare the quinoa flour. Toast quinoa in a cast-iron pan until fragrant, cool, then blitz to make 1 3/4 cups quinoa flour. (Store any extra in the freezer for another recipe.)
- Preheat oven to 350 degrees F.
- In large bowl whisk together quinoa flour, nut meal, baking soda, and salt; set aside.
- Blend melted ghee or coconut oil and coconut sugar until smooth. Add in eggs and vanilla; beat again until smooth and creamy.
- Add in flour and mix until just combined. Stir in chocolate.
- Using a tablespoon, scoop dough into 1 inch balls and place on cookie sheet leaving 2 inches apart. Bake 12 minutes or until edges just begin to turn a golden brown.
- Remove from oven and let cool at least 5 minutes on baking sheet to harden slightly (they are delicate while cooling!). Carefully transfer to wire rack to finish cooling.
Makes 20 cookies.
Adapted from a recipe by Ambitious Kitchen