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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

  • 1 cup Pereg Quinoa Flour purchase
  • ½ cup granulated sugar
  • 1 cup almonds, pulverized into a powder
  • ½ teaspoon baking soda
  • ½ teaspoon Pereg Cinnamon purchase
  • ¼ teaspoon Pereg Kosher Salt purchase
  • 2 eggs, whisked
  • 1 teaspoon vanilla
  • 2 tablespoons milk
  • ½ cup chocolate chunks

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