Even though it's summer there is still a year round need in our homes for freshly baked cookies. These tasty cookies incorporate cooked Flourist Golden Quinoa, which is yet another reason to have batch cooked grains on hand. Experiment with cooked Flourist Farro or Flourist Wheat Berries too. The trick? Get up early and bake in the morning, with plenty of time before the house heats up. Plus, that means warm cookies for breakfast too.
These cookies are insanely flavourful when made with either our Flourist Sifted Red Spring Wheat Flour or Flourist Sifted Red Fife Flour.
Quinoa Chocolate Chip Cookies
~ adapted from Food52
1 1/2 cups (207g) Flourist Sifted Red Spring Wheat Flour or Flourist Sifted Red Fife Flour
1 tsp salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup (114g) unsalted butter, at room temperature
1/4 cup (54g) sugar
1/4 cup (38g) light brown sugar
1/4 cup (80g) honey
2 large eggs
1 tsp vanilla
1/2 tsp almond extract
1 cup cooked Flourist Golden Quinoa, cooled
1/2 cup (50g) dried coconut (optional)
1 cup (175g) dark chocolate chunks or chips
Makes about 24 cookies
Preheat oven to 375° F and line 2 baking sheets with parchment paper. Whisk together the flours, salt, baking powder, and baking soda. With a stand or electric mixer, cream butter, sugars, and honey until light and fluffy. Add eggs, vanilla, and almond extract, and mix until pale and fluffy, about 2 more minutes. Mix in flour mixture, 1/2 cup at a time. Stir in the quinoa, optional coconut, and chocolate.
Drop spoon size balls of dough onto sheets an inch or so apart, and bake until golden, 12 to 15 minutes. Cool on a wire rack.
