These cookies are seriously tasty and guess what, no grains!
Ingredients:2¼ cups quinoa flour (or 1¼ cups quinoa flour and 1 cup all-purpose flour)
½ tsp baking soda
1 cup butter, softened
¾ cup white or cane sugar
¾ cup packed brown sugar
1 tsp salt
2 tsp pure vanilla extract
2 large eggs
1½ cups semisweet chocolate chips
Directions:Preheat the oven to 350°F. Grease a large baking sheet or line with parchment paper.
Mix the flour and baking soda in a small bowl and set aside.
In a large bowl, blend the butter and sugars until smooth and fluffy. Add the salt, vanilla and eggs and mix until well blended. Stir in the flour mixture and blend well. Mix in the chocolate chips.
Roll the dough into 1-inch balls and place 2 inches apart on the baking sheet.
Bake on the center oven rack for 8 to 10 minutes. The cookies will be puffy and soft when removed from the oven, but will flatten when cooled. Allow the cookies to sit for 1 minute before removing from the pan to a rack to cool completely. Shore in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month.