It’s official! Quinoa flour is now my favorite gluten-free flour for baking! It can be trying to create a gluten-free baked good that doesn’t taste “off” in some way. Know what I mean?
You have a bite, and you just know something’s up, something’s different? I don’t like when that happens! And that’s why I’m so happy with these cookies — they’re truly good and not just for a gluten-free cookie. They’re just good cookies! Yay!
Quinoa is a fantastic ingredient, whether you’re eating the seeds in a veggie stir fry or have the flour in a cookie. It’s chock full of vitamins and minerals, including iron and potassium — and it contains more protein than any other flour.
My heart melts when I see my gluten-free 7-year-old (who has Celiac Disease), eating a sweet treat like this and LOVING it! I know everyone will!
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup light or dark brown sugar
- 1/3 cup buttermilk
- 1 1/2 tablespoons vanilla extract
- 3/4 teaspoon salt
- 2 eggs
- 2 1/8 cups quinoa flour
- 1 1/2 teaspoons baking soda
- 2 1/2 cups semi-sweet chocolate chips
Preparation:
Makes approximately 2 1/2 dozen
Prep time: 10 minutes
Cooking time: 12 minutes
Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
In a large mixing bowl, mix the sugars with the butter until smooth. Add the buttermilk, vanilla, and salt, and mix until evenly combined. Then mix in the eggs until they are completely blended. Slowly stir in the flour with the baking soda and stop mixing as soon as all of the flour is incorporated. Then fold in the chocolate chips.
Use a 2-inch ice-cream scoop or two teaspoons to shape balls of dough and place them on the parchment-lined baking sheets, about 9 per sheet. Bake for 10 to 12 minutes. They should look slightly doughy when they’re removed from the oven, and that’s perfect! Place them on a cooling rack after a minute or so. Then let them sit for about 10 minutes before eating.
An additional note:
Your cookies can be any size you’d like — I suggest the 2-inch scoop here because it makes a nice size cookie and gives you an idea of how many cookies the recipe yields.
