Co-Founder Ravi shares his recipe for making chocolate chip cookies using quinoa flour.
I am not into overly sweet desserts (that's why our quinoa clusters have a relatively low sugar count), but I do still like to indulge now and again in chocolate chip cookies. Before starting I Heart Keenwah, I used to follow Smitten Kitchen's foolproof chocolate chip cookie recipe. It's good... buuuuutt I always wondered if I could "up" the nutritional content using more wholesome flours and sweeteners. Hence the quinoa flour dark chocolate chip cookie recipe was born!
1 cup quinoa flour
1 cup of kamut* or rice flour**
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 1/4 cup coconut sugar
1 tablespoon vanilla extract
1 egg yolk
1/4 cup of almond milk
2 cups 60% cacao dark chocolate chips
course sea salt (to taste), my favorite brand here is Maldon
*Kamut is an ancient relative of modern day wheat that has a buttery flavor. It is a good source of fiber and is easy to digest. Much better than all purpose flour.
**If wanting to go gluten free, substitute kamut flour for sweet rice flour.
Preheat the oven to 325°F and line baking sheet with parchment paper. Sift together the quinoa and kamut flours, baking soda, salt and coconut sugar. Add melted butter and combine hand. Beat vanilla, egg, and egg yolk. Add to dry ingredients and mix together. To help with binding, add 1/4 cup of almond milk until cookie dough consistency is achieved. Stir in chocolate chips by hand. Take 1 tsp of dough and roll into cookie-dough balls. Place on cookie pan. Top with sprinkled sea salt. Bake for 10 minutes. Let cool and serve.