Try these quinoa chocolate chip cookies that are soft and chewy and they stay thick. You will love these cookies! They are gluten free!
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Specific Kitchen Tools Used In Video:
▶︎ Bob’s Red Mill Quinoa Flour
▶︎ Kitchenaid Mixer
▶︎ Baking Sheet Tray
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Quinoa Chocolate Chip Cookies
1 cup oat flour
1 cup quinoa flour, I used Bob’s Red Mill
1 tsp. Baking soda
½ tsp salt
12 oz. Guittard Milk Chocolate Chips
½ cup light brown sugar, packed
½ cup sugar
1 tsp. Vanilla extract
½ cup butter, organic, softened, leave out on counter for an hour or so
Preheat oven to 350 degrees F.
Cream the sugars and the butter together until soft and creamy using a kitchenaid mixer or by hand. Combine the dry ingredients in a bowl (the oat and quinoa flour, baking soda, and salt) with a whisk.
Once the sugar and butter are soft and creamy, add the egg and vanilla to the butter/sugar mixture and mix until fully incorporated.
Next start adding the flour mixture to the butter/sugar mixture about ⅓ of it at a time. Mix until it is blending in before adding the next third. Continue mixing until all the flour is mixed in.
Scrape the bowl if needed to fully mix the dough. Add the chocolate chips and mix on low.
Scoop out a small amount of cookie dough about the size of a golf ball or what ever size you desire. Just try to keep all the balls about the same size for even cooking.
Place the balls on a cookie sheet or baking pan leaving a good 1 ½ inches around each ball. Place in the oven and check the cookies at 12 minutes. Cookies will be soft when touched. Depending on your oven you may need to cook these cookies up to 14 minutes.
Serve with a nice glass of milk and enjoy!
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