This photographic negative of the classic is a tart, delicious and whole-grain alternative. Quinoa flour is best friends with chocolate, and that's particularly true for black cocoa. If unavailable, other colors may be used; the flavor may be enriched with 1/2 teaspoon of instant chocolate granules. This is an excellent recipe for beginners.
Yield: 15, One-and-one-half ounce cookies
Time to make: 20 minutes prep. 10 Minutes oven dwell.
Tools needed: Mixer with bowl. Second, medium bowl. Spoon or whisk. Measuring cups and spoons and/or kitchen scale. Sheet pan and parchment or non-stick cookie sheet. Cooling rack.
Other colors of chocolate chips may be used. Add 1 Tablespoon granulated sugar to the recipe.
Walnuts are the best nut to use. They may be eliminated.
1) Heat oven to 375. Line a sheet pan with bakers parchment. Place the following in a medium bowl, the quinoa flour, the cocoa, the tapioca starch, the xanthan gum, the baking powder and the salt. Stir or whisk until thoroughly blended.
2) In the mixer bowl or a separate medium bowl, cream the butter and sugar together until fluffy and pale. Add the egg and mix until integrated. Add the vanilla and mix until integrated, Slowly add the flour mix, stirring until completely incorporated. Add the chocolate chips and the walnuts and stir until evenly distributed.
3) Using a small ice cream scoop or oiled hands, make fifteen, 2-Tablespoon-size balls and space them evenly on the cookie sheet. These cookies spread, so allow at least 2 inches around each ball. Bake on a middle rack until cookies have only a slight "bump" in the center - about 10 minutes. Remove from oven and allow to cool about 5 minutes before removing to a cooling rack, and eating!