Quinoa buckwheat chocolate chip cookies (adapted from the Gluten Free Goddess, found HERE). Below is her recipe with my adaptations in blue.
1 1/4 cup organic quinoa flour
(Her recipe called for quinoa flakes and quinoa flour. I just combined the two amounts and used ground organic quinoa)
1 cup buckwheat flour (I used soaked/sprouted/dehydrated that I ground fresh)
1/2 cup tapioca flour or potato starch (not potato flour – I used Tapioca)
1 1/2 cups organic light brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon cinnamon
2/3 cup light olive oil (I used grapeseed instead)
3 tablespoons real maple syrup
1 tablespoon vanilla extract
2 large organic free-range eggs or Ener-G Egg Replacer (I used replacer)
Warm water, as needed
1 cup dairy-free dark chocolate chips (or less, see note below)
Instructions:
In a mixing bowl, whisk together the flours and dry ingredients.
Add in the oil, maple syrup, vanilla and eggs/egg replacer. Combine the wet and dry ingredients with a sturdy wooden spoon until you get a thick, sticky batter.
If you need to, add 1 tablespoon of warm water at a time, as needed, to achieve a (cookie style) dough that sticks together when you pinch it. As you may know from working with buckwheat, it tends to soak up liquid, a lot. I ended up adding 8 TBSP of warm water to get it to cookie dough consistency.
Stir in the dark chocolate chips with a wooden spoon. You may want to consider using less, especially if you use the Enjoy Life mini chocolate chips. I know, ME saying less chocolate?? But seriously, anyone who has ever made chocolate chip cookies with these knows they can make the cookie very crumbly (and hey, when cooking GF who needs additional crumble??). Towards the end there were so many chocolate chips it was hard to mash together enough dough. Lucky kid who gets that one eh? Cover and chill the dough for 30 to 60 minutes.
Preheat the oven to 350ºF. Line a baking sheet with parchment.
1 cup buckwheat flour (I used soaked/sprouted/dehydrated that I ground fresh)
1/2 cup tapioca flour or potato starch (not potato flour – I used Tapioca)
1 1/2 cups organic light brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon cinnamon
2/3 cup light olive oil (I used grapeseed instead)
3 tablespoons real maple syrup
1 tablespoon vanilla extract
2 large organic free-range eggs or Ener-G Egg Replacer (I used replacer)
Warm water, as needed
1 cup dairy-free dark chocolate chips (or less, see note below)
Instructions:
In a mixing bowl, whisk together the flours and dry ingredients.
Add in the oil, maple syrup, vanilla and eggs/egg replacer. Combine the wet and dry ingredients with a sturdy wooden spoon until you get a thick, sticky batter.
If you need to, add 1 tablespoon of warm water at a time, as needed, to achieve a (cookie style) dough that sticks together when you pinch it. As you may know from working with buckwheat, it tends to soak up liquid, a lot. I ended up adding 8 TBSP of warm water to get it to cookie dough consistency.
Stir in the dark chocolate chips with a wooden spoon. You may want to consider using less, especially if you use the Enjoy Life mini chocolate chips. I know, ME saying less chocolate?? But seriously, anyone who has ever made chocolate chip cookies with these knows they can make the cookie very crumbly (and hey, when cooking GF who needs additional crumble??). Towards the end there were so many chocolate chips it was hard to mash together enough dough. Lucky kid who gets that one eh? Cover and chill the dough for 30 to 60 minutes.
Preheat the oven to 350ºF. Line a baking sheet with parchment.
Round 1, not very flattened
Round 1, much "taller"
So, the 2nd batch I flattened them quite a bit
more and cooked for 10 minutes. Perfection! They remind me of Chips Ahoy and
boy have I missed Chips Ahoy! 
Round 2, slightly wider but flatter
Remove the pan from the oven and allow it to cool for a few minutes; then
carefully remove the cookies with a thin spatula and place them on a wire rack
to continue cooling. I removed them immediately onto a cooling rack.
Lovely warm and melty. Store in a covered container for up to a day or wrap cooled cookies in recycled foil, bag and freeze for longer storage.
Makes 24-30 cookies. My batch made about 4 dozen.
Lovely warm and melty. Store in a covered container for up to a day or wrap cooled cookies in recycled foil, bag and freeze for longer storage.
Makes 24-30 cookies. My batch made about 4 dozen.
Gluten free, rice free, soy free, dairy free, egg free, nut free chocolate chip cookie.
No comments:
Post a Comment