City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Chocolate Chunk Quinoa Cookies
January/February 2011

Quinoa flour (available at health food stores) is great for gluten-free baking, and works well in recipes that don’t rely on gluten for their structure, like brownies and chocolate chip cookies.

1/2 c. butter, softened

1 c. packed brown sugar

1 large egg

2 t. vanilla

1-1/2 c. quinoa flour

1 c. oats (gluten-free, if you want the cookies to be)

1 t. baking soda

1/4 t. salt

1/2 - 1 c. chocolate chunks or chips

1/2 c. chopped walnuts or pecans (optional)

1/4 c. dried cranberries or chopped
dried apricots

Preheat the oven to 325°F. In a large bowl, beat the butter, brown sugar, egg and vanilla until smooth. In a medium bowl, stir together the quinoa flour, oats, baking soda and salt. Add the flour mixture to the sugar mixture and stir the batter by hand until it’s almost combined, then add the chocolate, nuts and dried fruit and stir just until the batter is blended.

Roll the mixture into balls a bit larger than a walnut, and place them on a cookie sheet that has been sprayed with nonstick spray. Flatten each ball a little with your hand. Bake for 14 to 16 minutes, until barely golden around the edges, and set. Let the coookies cool for a few minutes on the cookie sheet before carefully transferring them to a wire rack to cool completely. The cookies tend to be crumbly while still warm, but firm up as they cool. Makes about 1-1/2 dozen cookies.