I would like to introduce you to these chocolate chip cookies.
They have no butter, eggs, gluten, dairy, or wheat flour.
But that’s beside the point. What makes these crisp-tender chocolate chippers extraordinary is their sublime flavor (vanilla with subtle hints of coconut), their ease of preparation (no electric mixers required), and the incorporation of two less than usual ingredients: quinoa flour and coconut oil.
Cookies made with coconut oil are aces. It contribute that delicate coconut fragrance I mentioned, and also makes cookies like these extra crispy and crunchy at the edges. If you have not tried it in your baking yet, please do! It also happens to be a nutritious fat, despite some of the ridiculous, unfounded critiques leveled against it in the past decade. You can read more about its natural goodness here.
Quinoa flour is simply quinoa ground into a fine flour. It has a nutty-sesame flavor that is dreamy in conjunction with chocolate, vanilla and coconut. It’s naturally gluten-free and rich in micronutrients and protein, too–which means you can absolutely, postively justify eating these to fuel or refuel your workout (within moderation :)).
No need to run to the store to get quinoa flour; if you have whole grain quinoa, you can grind it yourself by following my handy-dandy instructions here. Cheers for now! I’m off for a quick run before picking up Nick from school 🙂
- 1 tablespoon psyllium husk (works best, but flax meal ok, too)
- 3-1/2 tablespoons warm water
- 1 tablespoon vanilla extract
- ½ cup virgin coconut oil, melted
- ⅔ cup coconut sugar or packed light brown sugar
- ¾ cup quinoa flour (instructions for grinding yourself are here)
- ¾ teaspoon baking soda
- ¾ teaspoon fine sea salt
- 2 cups old-fashioned rolled oats (certified Gluten-free, if needed)
- ¾ cup dark chocolate chips (you can add more if you like)
- Preheat oven to 350F. LIne a large cookie sheet with parchment paper.
- In a large bowl, combine the psyllium husk, warm water and vanilla extract; let stand for 5 minutes.
- Whisk in the melted coconut oil and coconut sugar until blended.
- In a small bowl whisk the quinoa flour, baking soda, and salt; add to the coconut oil mixture, stirring until blended.
- Stir the oats and chocolate chips into the batter.
- Scoop 1-1/2 tablespoon portions (I use a small cookie scoop) onto the prepared sheet, spacing 2 inches apart.
- Bake in preheated oven for 10-12 minutes or until golden at edges (centers will still look slightly soft). Remove from voen and let stand for 5 minutes before transferring to a cooling rack.
- Repeat with remaining dough.