Ingredients
- 1/4 c unsalted butter, softened
- 3/4 c natural almond butter
- 2 large eggs
- 3/4 c packed light brown sugar
- 1 tsp. vanilla extract
- 3/4 c quinoa flour (grind raw quinoa into a powder using a coffee grinder)
- 1 tsp. baking powder
- 1/4 teaspoon salt
- 1 c semisweet chocolate chips
Preparation
Step 1
Preheat oven to 350 degrees. Line an 8 inch square baking pan with parchment paper(or foil),allowing it to slightly overhang opposite ends. Coat with cooking spray.
Beat butter and almond butter in a mixing bowl with an electric mixer until creamy. Beat in eggs, brown sugar and vanilla. Whisk quinoa flour, baking powder and salt in a small bowl.
Mix the flour mixture into the wet ingredients until just combined. Stir in chocolate chips. Spread the batter evenly into the prepared pan.
Bake until a toothpick inserted into the center comes out with just a few moist crumbs on it, 25 to 35 minutes. Do not overbake. Let cool in the pan for 45 minutes. Using the parchment (or foil), lift the whole panful out and transfer to a cutting board. Cut into 24 squares. Let cool completely before storing.