We get a lot of requests from our no wheat friends for gluten free sweets - something with a nice buttery richness and that crunchy crunch that seems to be missing from most wheat flour free baked goods. Ladies and gentlemen, I have your recipe.
This came about when we received a new cook book pre-distribution for comments and a possible talk up in the blog. This was our first bit of unsolicited swag, and you may note, we have not talked up a new cookbook of any sort. The recipes we tried just weren't great. And we shoot for great.
There were quite a few recipes for gluten free sweets of one sort or another - now this was not a gluten free cookbook, but one all about using an ancient grain from the high desert south of the equator. Just so happened a lot of the recipes were gluten free. After trying 3 or 4 of the desserts, and throwing out 3 or 4 of the desserts into the garrrbaggge, I set out to make something better. Through trial and error, and quite a few taste tests (thank you to those of you who tried the icky ones even when I told you they stunk just so we could agree on it), I have an easy recipe for a gluten free chocolate chip cookie. They're delicious and easy.
Quinoa Chocolate Chip Cookies
makes about 2 dozen
1 1/4 cup quinoa flour*
1/2 tsp baking soda
1/2 tsp sea salt or other fine salt
1 large egg
1/2 cup unsalted butter, melted and cooled
1/2 cup brown sugar, packed
1 1/2 tsp vanilla extract
2/3 mini chocolate chips
Preheat oven to 350 degrees for at least 1/2 hour. Cookies will not be as crispy as they can be if your oven isn't hot enough.
In a medium bowl, whisk together the flour, soda and salt. Add egg to the melted and cooled butter and beat well until egg is incorporated. Add brown sugar and vanilla, stir well to combine and add to the flour mixture. Mix well and stir in chocolate chips. Chill dough well - at least 20 minutes and 30 is better.
Dough will scoop easily once chilled. Roll into 1" balls and place about 2" apart on cookie sheets, flattening slightly with your fingers as dough will not spread during baking.
Bake for 9 minutes, until ever so slightly brown at the edges and top. If you over bake, you'll get a crumbly dry cookie. Cool in the pan. Since these rarely make it out of day one, I'm guessing a sealed container on the counter would be fine for storage.
*quinoa flour can be made by grinding quinoa in a high speed, high power blender like our most favorite tool, the VitaMix. They even have a special attachment for making grains into flour. But should you not have a beloved VitaMix, you can purchase quinoa flour ready to go at most well stocked grocers these days, and my personal favorite is from Bob's Red Mill.