These are not perfectly clean but if your going to make chocolate chip cookies at least these are made with Quinoa Flour and my family devoured them
2 1/4 cup Quinoa Flour
1/2 tsp of baking soda
1 cup butter
3/4 cup cane sugar (I used white sugar)
3/4 cup packed brown sugar
1 tsp sea salt
2 tsp of pure vanilla extract
2 large eggs
1 1/2 cup semisweet chocolate chips
Preheat oven to 350 f
Mix flour and baking soda in bowl and set aside
In a large bowl blend butter and sugars until smooth and fluffy
Add salt ,vanilla and eggs, blend well. Stir in the flour mix and blend add choc chips
Roll the dough into balls and place on greased cookie sheet
Bake for 8-10 mins
The cookies will be puffy and soft when you remove them from the oven but will flatten as they cool
Store in a sealed container in the fridge for up to 1 week or freeze for up to 1 month (not a chance they would last that long in my house!!)
2 comments:
I made this last week substituting agave instead of sugar. I'm not sure if it was that, or the fact that I accidentally put in melted butter, rather than softened, but they were flat as pancake! But, they did taste pretty good. the kids loved our "pancake" cookies. I will try again soon with sugar and softened butter. :)
HAHAH! Try to follow the recipes exact and they will work out great! I know how you feel about the sugar but I dont know what a substitute would be. Maybe Sucant it is a sweetener that is kind of like sugar but it is supposed to be VERY sweet so I dont know how much you would use.
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