Quinoa flakes a great alternative to rolled oats!
I have a secret weapon when it comes to a lot of my baking: quinoa flakes. They enhance the texture, flavour and nutritional value of baked goods, adding a nice protein punch at the same time. This is a really easy, not-too-sweet recipe that bakes up beautifully and freezes nicely too. I like to shape the cookies into balls using a small cookie dough scoop. Afterwards, I freeze most of them on a parchment-lined baking sheet then transfer to an airtight container. This way, I can pull a dozen cookie dough balls out of the freezer and bake them up fresh whenever we want the joy of warm-from-the-oven cookies and a great-smelling house.
- 2 1/4 cups (560 mL) all-purpose flour
- 1 teaspoon (5 mL) baking soda
- 1/2 teaspoon (2.5 mL) salt
- 1 cup (250 mL) butter
- 1 cup (250 mL) firmly packed light brown sugar
- 1/4 cup (30 mL) granulated sugar
- 2 large eggs
- 1 teaspoon (5 mL) vanilla extract
- 1 cup (250 mL) chocolate chips (I like dark chocolate chips)
- 1/2 cup (125 mL) quinoa flakes
- Preheat oven to 375F.
- Combine flour, baking soda and salt in medium bowl; set aside.
- Beat butter with sugars in large bowl (use a stand or electric mixer if you have one). Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended.
- Add the quinoa flakes and chocolate chips and beat until evenly distributed.
- Use a cookie scoop or two spoons to drop by tablespoonfuls on parchment paper lined baking sheets, 2 inches (5 cm) apart.
- Bake 7 minutes or until edges are golden. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely.
Makes approximately 5 dozen cookies.