In November I made a batch of these cookies for Indie Knit & Spin. Even though I wasn’t sure if I had made them correctly, they turned out great. Since I had several shoppers inquire about them, I am going to share the recipe. It came from a wonderful cookbook that I found last fall called Wholesome Kitchen. I hope you enjoy them as much as I did!
Quinoa Choc Chip Cookies
from Wholesome Kitchen by Ross Dobson
You will need:
½ cup rolled oats
¾ cup quinoa
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 stick unsalted butter, at room temperature
½ cup demerara sugar
½ cup packed brown sugar
¾ cup premium semisweet or bittersweet chocolate chips
1-2 baking sheets lined with baking parchment
Preheat the oven to 350°F.
Put the oats and quinoa in a food processor and process until finely chopped and the mixture
resembles ground almonds. Transfer to a bowl and add the flour, baking powder, and baking
soda. Mix to combine.
Put the butter and both sugars in a separate mixing bowl and beat for 4-5 minutes, until thick and pale. Stir in the dry ingredients to make a thick dough, then stir in the chocolate chips.
Put tablespoons of the dough onto the prepared baking sheets and bake in the preheated oven for 10 minutes, until golden. Transfer to a wire rack to cool. Once coot, store in an airtight container and, eat within 2-3 days.
Makes about 24 cookies