Ingredients
Preparation
STEP 1
Preheat oven to 325 ° F
STEP 2
In a large bowl, whisk together dry ingredients: Pereg quinoa flour, almond flour, sugar, 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.
