Made these immediately after dinner, for a dessert treat.
Delicious and super surprising in terms of consistency, as they are both dairy and gluten-free.
Easy-peasy and ready-to-go in mere moments. I made slight modifications to the original recipe, printed on the back of my Quinoa flour bag.
Quinoa Almond Choc Chip Cookies .
1 cup Quinoa Flour
1 cup almonds, pulverized into a powder (I actually left some small chunks, and it added a nice crunch to the cookies!)
½ cup coconut sugar
½ teaspoon baking soda
½ teaspoon Cinnamon
¼ teaspoon Kosher Salt
2 eggs, whisked
1 teaspoon vanilla
2 tablespoons milk
½ cup chocolate chips
Preheat oven to 325 ° F
In a large bowl, store together dry ingredients of quinoa flour, coconut sugar, pulverized almonds, baking sofa, cinnamon and salt.
Add in oil, eggs, vanilla and combine until a dough starts to form. Then add milk. If dough gets a little too sticky, add a little more quinoa flour. Then mix in chocolate chips.
Shape into 1 inch balls, or scoop approximately 1 tbsp and place on a parchment paper lined cookie sheet.
Bake on the middle rack for 14 minutes until golden brown.
Let cool on cookie sheet. Break in half, pop in mouth, whilst still warm and Enjoy!
***Can be kept in an airtight container for up to 3 days (if they last that long in your house!) or frozen.
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