Choc Chip Cookies
- 3/4 cup quinoa flakes
- 1/2 cup organic quinoa flour
- 1 cup amaranth flour
- 1/2 cup starch (i.e. tapioca flour or potato starch)
- 1 2/3 cups organic light brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon gelatin or xanthan gum
- 3/4 teaspoon sea salt
- 1 teaspoon cinnamon
- 2/3 cup light olive oil
- 3 tablespoons real maple syrup or raw honey
- 1 tablespoon vanilla extract
- 2 large organic free-range eggs
- Warm water, as needed
- 1 cup dark chocolate chips
Whisk all the dry ingredients in a mixing bowl. Add your oil, maple syrup, vanilla and eggs, and mix well with a wooden spoon.
If you need to, add 1 tablespoon of warm water at a time until you get a dough like consistency. Finally, stir through the choc chips, and then pop the mix in the fridge for 30-60 minutes.
Heat the oven to 180 while it’s chilling. This mix should form 20-30 (size dependant) cookies. Make the dough into balls and then flatten a little on a baking tray (with baking paper on it).
Cook for 20-25 minutes and then cool on a warm rack. They are fine to freeze.
Did you know?
I can get all of these ingredients at my local organic store. Healthy baking alternatives are becoming more and more readily available, so be sure to experiment with a range of gluten free flours in your own cooking!