Have I got a Faux for you.
But that does not mean, Darling, that I am not motivated to figure out an alternative to oats in such a classic favorite.
Of course I had to play around with my favorite oatmeal cookie recipe.
I couldn't leave my oat-shunning peeps out in the cold without a chewy golden cookie of their own. I rolled up my sleeves and got to work. I stirred up some quinoa flakes, quinoa flour, sorghum flour, organic brown sugar, oil, and chocolate chips and guess what?
I think you know what.
In fact (shhh- don't tell those lucky oatmeal cookie folks), this cookie is even better than its oatmeal cousin. It is, I swear, my new favorite cookie. I am Patsy Cline Crazy about it.
Quinoa flakes rock.
I think you know what.
In fact (shhh- don't tell those lucky oatmeal cookie folks), this cookie is even better than its oatmeal cousin. It is, I swear, my new favorite cookie. I am Patsy Cline Crazy about it.
Quinoa flakes rock.
Bake On, my peeps.
Karina xo
Recipe posted April 2010 by Karina Allrich.
These are now my favorite gluten-free cookies. I mean it. These are the best. Delicious, golden caramel flavor with a chewy quinoa center accented with dark chocolate chips. Gluten-free cookie heaven.
Ingredients:
3/4 cup Ancient Harvest Quinoa Flakes
1/2 cup organic quinoa flour or millet flour
1 cup sorghum flour
1/2 cup tapioca flour or potato starch (not potato flour)
1 1/2 cups organic light brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon cinnamon
2/3 cup light olive oil or organic coconut oil
3 tablespoons real maple syrup
1 tablespoon bourbon vanilla extract
2 large organic free-range eggs or Ener-G Egg Replacer
Warm water, as needed
1 cup vegan dark chocolate chips
Instructions:
In a mixing bowl, whisk together the flours and dry ingredients.
Add in the oil, maple syrup, vanilla and eggs/egg replacer. Combine the wet and dry ingredients with a sturdy wooden spoon until you get a thick, sticky batter.
If you need to, add 1 tablespoon of warm water at a time, as needed, to achieve a (cookie style) dough that sticks together when you pinch it.
Stir in the dark chocolate chips with a wooden spoon. Cover and chill the dough for 30 to 60 minutes.
Preheat the oven to 350ºF. Line a baking sheet with an Exopat or parchment.
Roll spoonfuls of the dough between your palms and form the dough into 24 balls (slightly smaller than a golf ball). Place the dough balls on the prepared baking sheet and press down a bit to flatten slightly- not too much. Place the pan into the center of a pre-heated oven and bake until golden and set - about 22 to 25 minutes until the edges are golden brown and the center is almost firm. The cookies will still have a little give to them while hot; as they cool they will crisp up.
Remove the pan from the oven and allow it to cool for a few minutes; then carefully remove the cookies with a thin spatula and place them on a wire rack to continue cooling.
Lovely warm and melty. Store in a covered container for up to a day or wrap cooled cookies in recycled foil, bag and freeze for longer storage.
Makes 24-30 cookies.
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
Karina's No-Oats Chocolate Chip Cookies with Quinoa Flakes
These are now my favorite gluten-free cookies. I mean it. These are the best. Delicious, golden caramel flavor with a chewy quinoa center accented with dark chocolate chips. Gluten-free cookie heaven.
Ingredients:
3/4 cup Ancient Harvest Quinoa Flakes
1/2 cup organic quinoa flour or millet flour
1 cup sorghum flour
1/2 cup tapioca flour or potato starch (not potato flour)
1 1/2 cups organic light brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon cinnamon
2/3 cup light olive oil or organic coconut oil
3 tablespoons real maple syrup
1 tablespoon bourbon vanilla extract
2 large organic free-range eggs or Ener-G Egg Replacer
Warm water, as needed
1 cup vegan dark chocolate chips
Instructions:
In a mixing bowl, whisk together the flours and dry ingredients.
Add in the oil, maple syrup, vanilla and eggs/egg replacer. Combine the wet and dry ingredients with a sturdy wooden spoon until you get a thick, sticky batter.
If you need to, add 1 tablespoon of warm water at a time, as needed, to achieve a (cookie style) dough that sticks together when you pinch it.
Stir in the dark chocolate chips with a wooden spoon. Cover and chill the dough for 30 to 60 minutes.
Preheat the oven to 350ºF. Line a baking sheet with an Exopat or parchment.
Roll spoonfuls of the dough between your palms and form the dough into 24 balls (slightly smaller than a golf ball). Place the dough balls on the prepared baking sheet and press down a bit to flatten slightly- not too much. Place the pan into the center of a pre-heated oven and bake until golden and set - about 22 to 25 minutes until the edges are golden brown and the center is almost firm. The cookies will still have a little give to them while hot; as they cool they will crisp up.
Remove the pan from the oven and allow it to cool for a few minutes; then carefully remove the cookies with a thin spatula and place them on a wire rack to continue cooling.
Lovely warm and melty. Store in a covered container for up to a day or wrap cooled cookies in recycled foil, bag and freeze for longer storage.
Makes 24-30 cookies.
Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.