Quinoa Almond Chocolate Chunk Cookies

Prep time: 15 minutes, plus 1 hour for resting time | Cook time: 10 minutes | Yield: 16 cookies *Estimate Only
Quinoa Almond Chocolate Chunk Cookies

Ingredients

  • 1 cup Pereg Quinoa Flour
  • 1 cup Pereg Almond Flour
  • ½ cup granulated sugar
  • ½ teaspoon baking soda
  • ½ teaspoon Pereg Cinnamon
  • ¼ teaspoon Pereg Kosher Salt
  • 2 eggs, whisked
  • 1 teaspoon vanilla
  • 2 tablespoons milk
  • ½ cup chocolate chunks

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.