Quinoa Almond Chocolate Chunk Cookies
Preparation
STEP 1
Preheat oven to 325 ° F
STEP 2
In a large bowl, whisk together dry ingredients: Pereg quinoa flour, sugar, pulverized almonds, baking soda, cinnamon and salt.
STEP 3
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.
STEP 4
Shape into 1 inch balls and place on a parchment paper lined cookie sheet.
STEP 5
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
*Estimate Only
Ingredients
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- 1 cup Pereg Quinoa Flour purchase
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- ½ cup granulated sugar
- 1 cup almonds, pulverized into a powder
- ½ teaspoon baking soda
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- ½ teaspoon Pereg Cinnamon purchase
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- ¼ teaspoon Pereg Kosher Salt purchase
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- 2 eggs, whisked
- 1 teaspoon vanilla
- 2 tablespoons milk
- ½ cup chocolate chunks
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