Ingredients:
Ingredients: 1&1/2 cup brown rice flour, 1 cup Quinoa flour,1/2 tsp xanthum gum, 2 eggs, 1/2 tsp soda, a pinch of salt, 1cup brown sugar, 1/2 cup white sugar, 1tsp vanilla extract, 3/4 cup butter, 1cup chocolate chips
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Preparation:
Method: Line two baking sheet with parchment paper.Combine quinoa and brown rice flour in a bowl. Add baking soda, salt and xanthum gum. Mix nicely. Using a standard mixer cream the butter and sugar together.
If you don't have a mixer, beat vigorously by hand in a large mixing bowl. Add eggs and vanilla and continue beating or mixing until well combined. Scrape down the sides of the bowl as needed. Preheat the oven at 375 degrees F. Gradually add the flour mixture into the butter and egg mixture. Mix until well incorporated.Stir in the chocolate chips.
Using a spoon scoop out a ball of the cookie dough. Lightly shape it with your hand if it is crooked and then drop it onto the prepared cookie sheet.
If you want a flat cookie (mine are not) then slightly flatten the balls. Leave some room around the cookies to expand.
Bake for 12 minutes or until nice brown. Cool for 2 minutes in the cookie tray. Then transfer to wire rack to cool completely. I use flat spatula to remove the cookies. Store them in airtight container.
These cookies turn out very well. The bottom is also nice brown.
They are slightly crisp from outside and soft from inside. I have made some bigger cookies to eat with ice cream.
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