Chocolate chip cookies- Ah!

Mmmm the slightly crisp outside, chewy inside and soft gooey chips.  So yummy hot out of the oven that they don't last long in my house

 Quinoa chocolate chip cookies hot from the oven!

Living life gluten free and dairy free makes for interesting baking.  Being egg free as well brings another whole level of interesting to baking. 
I was so happy to find Karina's blog.  She has been blogging about the gluten free diet since 2005.  As the years progressed she has been avoiding other foods as well and is, many times, my go to for egg free baking.  These cookies are tweaked from a recipe on her website.


Quinoa Chocolate Chip Cookies
Preheat the oven to 350 degrees F.

In a mixing bowl, place the dry ingredients:

3/4 cup Ancient Harvest Quinoa Flakes
1/2 cup Organic Quinoa Flour

Yum! Dough and no raw eggs to worry about!

1 cup sorghum flour
1/2 cup tapioca flour 

1 1/2 cups organic sucanat (dried sugar cane juice) or brown sugar (vegan sugar if you are vegan)

1 1/2 teaspoons baking powder

1 teaspoon baking soda
1 teaspoon xanthan gum
3/4 teaspoon sea salt

In a small bowl:

Whisk your egg replacement until frothy:
1 tablespoon Ener-G Egg Replacer
4 tablespoons warm water

and add 

2/3 cup light olive oil
1 tablespoon vanilla extract
 


Mix the wet ingredients into the dry ingredients.  I use a wooden spoon but a mixer can be used if you prefer.  Batter will be dry and a bit crumbly.   Add 1/4 cup of warm water and mix well.  If the dough is still dry add warm water by the tablespoon  as needed until the dough sticks together when you pinch it.

Then stir in:
1 cup chocolate chips  (We prefer Enjoy Life Chocolate chips these are the only ones I've found that are dairy free and soy free! I'll also use Ghirardelli semi-sweet.  They are dairy free but do have soy lecithin in them.)

Drops on silicon baking sheet

Line a cookie sheet with a silicon baking sheet (we found ours at Bed Bath and Beyond), or lightly greased parchment.  Gluten free flours can be delicate and are given to scorching.  The silicon sheet allows the cookies to cook up crisp but not scorch on the bottoms.

Drop by teaspoon-fulls on the baking sheet and place in the heated oven for about 20 minutes until the edges are lightly browned.  Remove from the oven and transfer to a wire cooling rack.

Makes 36 cookies.  Well if you're lucky.  The batter doesn't hang around long and neither do the cookies.

Quinoa Chocolate Chip Cookies

The survivors.  This was all that was left from a full batch.