Quinoa Almond Chocolate Chunk Cookies
Preheat oven to 325 ° F
In a large bowl, whisk together dry ingredients: Pereg quinoa flour, sugar, pulverized almonds, baking soda, cinnamon and salt.
Add in oil, eggs and vanilla and combine until a dough starts to form. Start adding milk and mix with clean hands until a dough forms. You may not need all the milk. If dough gets a little too sticky, add a little more quinoa flour. Then mix in chocolate chunks.
Shape into 1 inch balls and place on a parchment paper lined cookie sheet.
Bake on the middle rack for 12-14 minutes until golden brown. Let cool on cookie sheet. Can be kept in an airtight container for up to 3 days or frozen.
Prep time: 15 minutes, plus 1 hour for resting time
Cook time: 10 minutes
Yield: 16 cookies
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