This is a gluten and dairy
free recipe. These can also be made egg free.
free recipe. These can also be made egg free.
1 ¾
cups quinoa flakes (from the health food store or Whole Foods)
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)
cups GF all purpose flour (I use Namaste’s Perfect Flour blend)
1
tsp baking soda (I use Bob’s Red Mill Aluminum Free)
tsp baking soda (I use Bob’s Red Mill Aluminum Free)
1
tsp xanthan gum
tsp xanthan gum
½
tsp salt
tsp salt
½
cup shortening (I use Spectrum or Tropical Traditions Palm Oil)
cup shortening (I use Spectrum or Tropical Traditions Palm Oil)
1
cup Sucanet or brown sugar firmly packed (I used Domino light brown sugar)
cup Sucanet or brown sugar firmly packed (I used Domino light brown sugar)
½
cup granulated sugar (I use organic from Costco.)
cup granulated sugar (I use organic from Costco.)
2
large eggs (or I used 1/3 cup carbonated water/club soda)
large eggs (or I used 1/3 cup carbonated water/club soda)
1
tsp GF vanilla extract (watch for corn syrup)
tsp GF vanilla extract (watch for corn syrup)
1
package (about 2 cups) of GFCF chocolate chips (Enjoy Life)
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.
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.
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.
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.
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.
quinoa flakes give these an oatmeal kind of taste. Quinoa is high in protein.
I got this recipe from
Sueson Vess’ Special Eats cookbook.
Sueson Vess’ Special Eats cookbook.
Feingold Stage 1
Written by Sheri Fortes - Visit Website
Author of "All Natural Mom's Guide to the Feingold Diet"
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