This is another gluten- and leavening-free (read: Passover-friendly) recipe! We were actually making these cookies for my friend Corrie’s mom who can’t eat gluten, but has been craving chocolate chip cookies. I thought I could help with that, and that’s how the baking project began…I had never baked with Quinoa Flour before, but wanted to experiment, so I think that’s why these cookies came out a little more dense and less like a traditional homestyle chocolate chip cookies. It is definitely more hardy, but still delicious. In fact, the friends I made them with ate them all before having time to give them to the mom they were destined for, so they have requested the recipe so they can make them again! The recipe is based on the chocolate chip cookie recipe posted by Isa on the Post Punk Kitchen website (the original can be found here). Since this time, I wanted it to be gluten-free and have no leavening, I made some changes…Next time if I am baking them and they don’t need to be leavening-free, I would probably add about 3/4 teaspoon or so of baking soda to give a little more puffiness to the baked cookies. Here is my adapted recipe:
1/2 cup brown sugar
1/4 white sugar
2/3 cup canola oil
1/4 cup unsweetened almond milk
1 Tblsp. potato starch
2 tsp. pure vanilla extract
1 cup Quinoa Flour
1/2 cup Sweet White Rice Flour
1/2 tsp. salt
1/2 cup chopped walnuts
3/4 cup chocolate chunks
Preheat oven to 350 F. Lightly grease two large light metal baking sheets.
Mix together sugars, oil, milk and potato starch in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.
Add the quinoa flour, sweet white rice flour, and salt. Mix until well incorporated. Fold in the chocolate chips and walnuts.
Drop spoonfuls of dough in about walnut size balls onto the pan. Because there is no leavening, these cookies will stay the same shape during baking, so you can press them flatter or leave them rounded – whatever you like. Place on a baking sheet and bake for 8-10 minutes until they are just a little browned around the edges. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.
And another picture, just for silliness: Corrie had the camera, and so we made cookie-heads!
Cookies and Candids 
i cant wait to eat more of these!!
i have a feeling this is going to be some sort of weekly tradition/ visiting the parents treat!
Hey Tessasaurus a.k.a. professional baking advisory;
Can you advise what you could replace the quinoa and the sweet rice flour with cause I cant find those in silly Dutchland.
Wish you were comin with the Madre!
Love Tbop Tara
Hi Tara! I think you can use regular white rice flour instead of the sweet. And I think you could substitute whatever other gluten-free flours you want, maybe not almond meal because it is so heavy but perhaps a mix of coconut flour, tapioca flour, and more rice flour? These cookies were pretty versatile so I think you could play around with them!
Thanks!