3/4 cup Ancient Harvest Quinoa Flakes
1/2 cup organic quinoa flour
1 cup sorghum flour
1/2 cup tapioca flour or potato starch (not potato flour)
1 2/3 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
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 dairy-free dark chocolate chips
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.
Makes 24 cookies.