Chocolate Chip Quinoa Cookies

This is a gluten and dairy
free recipe. These can also be made egg free.

1 ¾
cups quinoa flakes (from the health food store or Whole Foods)

1 ¾
cups GF all purpose flour (I use Namaste’s Perfect Flour blend)

1
tsp baking soda (I use Bob’s Red Mill Aluminum Free)

1
tsp xanthan gum

½
tsp salt

½
cup shortening (I use Spectrum or Tropical Traditions Palm Oil)

1
cup Sucanet or brown sugar firmly packed (I used Domino light brown sugar)

½
cup granulated sugar (I use organic from Costco.)

2
large eggs (or I used 1/3 cup carbonated water/club soda)

1
tsp GF vanilla extract (watch for corn syrup)

1
package (about 2 cups) of GFCF chocolate chips (Enjoy Life)

 

Preheat
oven to 375 degrees.  Finely grind quinoa
flakes in a processor (I used my food processor.  It didn’t grind it up very well though).   Add GF flour mix, baking soda, xanthan gum
and salt and blend for 5 seconds. 

 

Beat
shortening and both sugars in a large bowl until well blended.  Beat in eggs and vanilla.  Mix in dry ingredients.  Mix in chocolate chips. 

 

Form
dough into balls using a cookie scooper, or approximately 2 TB’s, and place
onto an ungreased baking sheet.  I like
to use parchment paper (not the same as wax paper).  Flatten the cookies slightly.

 

Bake
until the edges are golden brown, about 12 minutes.  Cool on sheets for 5 minutes then transfer to
racks and cool completely.  Makes 4 dozen
cookies.  (I got about 60 cookies).  Freeze the cookies in a large zip lock bag
after they cool. 

 

The
quinoa flakes give these an oatmeal kind of taste.  Quinoa is high in protein.

I got this recipe from
Sueson Vess’ Special Eats cookbook.

 

Feingold Stage 1
 
 


Written by Sheri Davis - Visit Website

Author of "All Natural Mom's Guide to the Feingold Diet"

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