How to Make Quinoa Chocolate Chunk Cookies

Though this recipe for Quinoa Chocolate Chunk Cookies includes some refined ingredients like sugar, seeing as we had never run across a quinoa-filled cookie, Kristen whipped it up for all to see with the understanding that those who prefer all-natural ingredients can use substitutes for sugar, butter, etc. So please, no finger-pointing comments from the food police on this one. Thanks, and enjoy. - Ben Kim

This recipe calls for quinoa, which adds a nutty and chewy crunch to these delicious, gluten-free cookies!

Planning ahead is essential to this recipe as the quinoa needs to be cooked and cooled before mixing into the dough.

Ingredients:

1 1/4 cup Brown Rice Flour
1/4 cup Cornstarch
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsalted butter, room temperature
1/4 cup sugar
1/4 cup light brown sugar
1/4 cup honey
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup cooked quinoa, cooled
1/2 cup unsweetened, dried coconut flakes
1 cup dark chocolate chunks or chips

Directions:

Preheat oven to 375 F and line 2 baking sheets with parchment paper.

Whisk together flour, salt, baking powder, salt and baking soda.

In mixing stand or electric mixer and bowl, cream butter, sugars and honey until light and fluffy.

Add eggs, vanilla and almond extract and mix until pale and fluffy - about 2 more minutes.

Mix in flour mixture, 1/2 cup at a time to 'wet' ingredients using a wooden spoon.

Stir in quinoa...

coconut...

and chocolate.

Stir until just combined.

Scoop spoon size balls of dough (I use an ice cream scoop to make nice, even-sized cookies) onto sheets an inch apart. Bake until golden brown, approximately 12-15 minutes.

Cool cookies on wire rack.

Enjoy these mouthwatering Quinoa Chocolate Chunk cookies!

Makes approximately 18 large cookies or 24 smaller cookies.

Cookies freeze very well if stored in an airtight container for up to 3 months.

*If you are not gluten sensitive, you can substitute rice flour and cornstarch with 1 1/2 cups whole wheat flour.

Recipe was adapted from: LovesFoodLovesToEat.blogspot.ca