Chic Vegan

Vegan and Fabulous!

Quinoa Chocolate Chip Cookies

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I made a batch of these the other day, and can I just say that these were absolutely AMAZING.  Perfectly chewy, sweet, and without the strange flavor of most gluten free baked  goods. Oh did I mention these are gluten free, vegan and packed with protein? Doodles and I ate a whole batch in less than 24 hours.  That is one cookie an hour! We are expert cookie eaters.

This recipe of perfection comes from the one and only Gluten Free Goddess.


In a mixing bowl, whisk together the dry ingredients:
1 cup sorghum flour
1/2 cup tapioca flour or potato starch (not potato flour!)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon cinnamon
In a large measuring cup blend:
2/3 cup light olive oil
3 tablespoons real maple syrup
1 tablespoon bourbon vanilla extract

Combine the wet and dry ingredients with a sturdy wooden spoon until you get a thick, sticky batter.

Make your egg replacement:
1 tablespoon Ener-G Egg Replacer
4 tablespoons warm water

Whip the egg replacer ingredients till foamy and frothy.

Add the egg replacer to the batter and combine well. The dough should be thick and rather sticky.

Add:

3 to 4 tablespoons of warm water, as needed to achieve a cookie style dough that sticks together when you pinch it.

Stir in:

1 cup dairy-free dark chocolate chips

Stir with a wooden spoon to combine. Cover and chill the dough for 30 to 60 minutes.
Preheat the oven to 350 degrees F. Line a baking sheet with an Exopat, Silpat, or lightly greased parchment. ( Be sure to use parchment.. your cookies will  BURN if you don’t!)
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.
Lovely warm and melty. Store in a covered container for up to a day or wrap cooled cookies in recycled foil, bag and freeze for longer storage.

Makes 24 cookies.

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