Finding new opportunities while staying home during these uncertain times. I haven’t had the luxury of baking much lately with my hectic schedule but that all has changed real fast! I look at this as the universe telling us to slow down and in the end, none of us are immune to this virus.
So I scoured my pantry to see what I had on hand (and threw away the outdated stuff!) I came across a bag of quinoa flour that I received from Pereg Natural Foods and decided to make the recipe on the back which were cookies! Cookies are always a good idea to me! Plus these are gluten-free!
Ingredients you will need…
How lucky was I that I had everything I needed?! Almond flour, eggs, coconut sugar, baking soda, almond milk, vanilla, salt & cinnamon. Of course, there is always chocolate chips so that was not a problem!
Next, I called on my daughter to help as she mixed everything together (the dough is very sticky). Then I spooned them on the baking pan and baked for about 14 minutes. Let cool & enjoy! We decided to enjoy them with vanilla ice cream and make ice cream sandwiches with them!
Keep them in an airtight container on the counter for a few days or in the fridge. They definitely stay soft this way! Not that you should feel guilty for eating cookies, but I feel a little less guilty eating these!
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Quinoa Almond Chocolate Chip Cookies
- 1 cup Quinoa Flour
- 1 cup Almond Flour
- 2 tbsp coconut oil
- 1/2 cup coconut sugar
- 1/2 cup chocolate chips
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 2 eggs
- 1 tbsp almond milk (or other milk)
- 1/2 tsp cinnamon
- 1/4 tsp salt
- Preheat oven 325F
- In large bowl, whisk together quinoa flour, almond flour, baking soda, cocnut sugar, salt & cinnamon
- Add in oil, eggs & vanilla
- Add milk gradually and mix well together. Dough will be sticky. Then add in chocolate chips.
- Scoop onto greased basking sheet in 1 inch balls
- Bake for 12-14 minutes. Let cool & enjoy!
- Keep in air tight container a few days or freeze