I was in a baking mood this weekend, even though the temperatures rocketed to 100+F, and made some yummy Quinoa Chocolate Chip Cookies.
Again with book, I ended up modifying the recipe. To me there seemed to be too much sugar and butter. I also halved the recipe.
What I’ll list is my modifications as they were just as yummy and successful! And in notes I’ll list the original amounts.
Also, don’t let the ingredient, Quinoa Flour, put you off. While you can find it at places like Whole Foods, I just ended up grounding some of my Quinoa in a coffee grinder and it worked fine.
- ½ C quinoa flour
- ½ C all-purpose flour (sometimes I add a bit more if batter is sticky)
- ¼ tsp baking soda
- ¼ C butter, softened
- ¼ C cane sugar
- ¼ C packed brown sugar
- ½ tsp salt
- 1 tsp pure vanilla extract
- 1 large eggs
- ¾ C semisweet chocolate chips
- Preheat oven to 350 degrees F. Grease a large baking sheet or line with parchment paper.
- Mix the flour and baking soda in a small bowl and set aside.
- In a large bowl, blend the butter and sugars until smooth and fluffy. Add the salt, vanilla and eggs and mix until well blended. Stir in the flour mixture and blend well. Mix in the chocolate chips.
- Roll the dough into 1-inch balls and place 2 inches apart on the baking sheet
- Bake on the center oven rack for 8 to 10 minutes. The cookies will be puffy and soft when removed from the oven, but will flatten when cooled. Allow the cookies to sit for 1 minute before removing from the pan to a rack to cool completely. Store in a sealed container in the refrigerator for up to 1 week or freeze for up to a month.
Do you use Quinoa? Tell me one of your favourite recipes with it.