Cookies - Chocolate Chip Cookies Date-Sweetened Quinoa

By tinathorn

Ingredients

• 1 cup quinoa flour (see notes)
• 1/2 t baking soda
• 1 1/2 t cornstarch (see notes)
• 1/4 t salt
• 1 cup fresh medjool dates (about 14), pitted and pureed
• 1/4 cup coconut oil, melted and cooled slightly (if solid)
• 1 egg
• 1 t vanilla extract
• 3/4 cup dark chocolate chips

Details

Adapted from sweetestkitchen.com

Preparation

Step 1

Preheat oven to 180C (350F).
In a small bowl, stir together the flour, baking soda, cornstarch, and salt. Set aside.
In the bowl of a stand mixer with paddle attachment, beat the dates and coconut oil together on medium speed until light and fluffy. Add the vanilla and egg, and beat on low-medium speed until combined. Add the flour mixture, and beat on low speed until fully incorporated. Stir in the chocolate chips.
Chill the dough for about 20 minutes (or up to 2 days) in the refrigerator.
My note: I skipped this step because it’s winter here and my house is cold, so the dough was firm enough).
Measure out a rounded tablespoon of dough (I weighed each ball of dough to about 35g) and form the dough into 13 balls. Place on a baking sheet, and flatten slightly with the palm of your hand.
Bake for 10-12 minutes (a few minutes longer if you like a crispier cookie), until golden and dry to the touch. Allow to cool for about 10 minutes on the cookie sheet before removing to a wire rack to cool. Store in an airtight container.
Notes
I made my own quinoa flour by placing in my Magimix for about 5 minutes. It was still quite coarse, which gave the cookies a crunchy texture. If you prefer a smoother texture, like a normal cookie, you could buy quinoa flour.
For completely gluten-free cookies, make sure your cornstarch is gluten-free.