Chocolate Chip Quinoa Cookies

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

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.

Makes 24 cookies.