DELICIOUS Gluten and Dairy Free Cookies
We served these at the St. James Town Festival, and people are still talking about them!
Perfectly chewy and delicious! The quinoa flour is full of protein, and the coconut oil is full of healthy fats.
Recipe courtesy of Ambitious Kitchen blog
Cook time - 10-12 minutes
- 1 1/2 cups quinoa flour. If you can't find quinoa flour, you can also use millet flour!
- 1/2 cup rice flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup coconut oil, melted and cooled
- 3/4 cups dark brown sugar
- 1/2 Date Puree
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla
- 1 cup chocolate chips
- coarse sea salt, for sprinkling. Or, if you're feeling adventurous, add some lavender!
- Preheat oven to 350 degrees F.
- In a blender or food processeor, mix together chopped dates and boiling water at a 1:1 ratio. Set aside.
- In large bowl whisk together quinoa flour, baking soda, and salt; set aside.
- In bowl or an electric mixer beat together melted coconut oil and brown sugar until smooth. Add in egg, egg yolk, and vanilla; beat again for 2 minutes or until smooth and creamy.
- Add in flour; and mix on low speed until just combined. Slowly add in chocolate chips.
- Roll dough into 2 inch balls and place on cookie sheet leaving 2 inches apart. Bake 8-11 minutes or until edges just being to turn a golden brown. Do not over bake; we don’t want crispy cookies here! If you noticed that your cookies are baking flat, then you may want to chill your dough for 10-20 minutes.
- Remove from oven and let cool at least 5 minutes on baking sheet. The cookies will need to set and will be very fragile at first so you have to be a little patient for the edges to harden a bit before removing them. Once the edges and bottom harden a bit, transfer to wire rack to finish cooling. Makes 18-20 cookies.