It’s National Cookie Month!

Did you know we’re celebrating National Cookie Month?

A few days ago, a pretty card arrived in the mail, courtesy of my chiropractor.

Which is how I learned that it’s National Cookie Month.

And who wants to miss out on that?

The card went on to say that a different cookie would be featured in their office every week for the remainder of this month!

And to think – my next appointment isn’t until November.

(I was ready to pick up the phone and make an appointment right away).

Of course, there was nothing to indicate these cookies would be gluten-free, or allergen friendly – in which case, I wouldn’t touch them anyway.

All the more reason to open my cupboards and bake some cookies of my own!

On this particular day – and for whatever reason – I was craving chocolate.

And nothing but a plump Chocolate Chip Cookie was going to satisfy those cravings.

So, I creamed together the butter and sugar, added the gluten-free flour, ground nuts and quinoa – then reached into the cupboard for a bag of chocolate chips.

Imagine my surprise, when I came up empty.

There’s nothing worse than proceeding to a certain point in a recipe and realizing you’re missing a key ingredient!

(That’s why we’re reminded over and over again to read the recipe first).

Anyway, a bag of Cacao Nibs saved the day!

And my husband was none the wiser.

The following recipe is adapted from Karen Robertson’s “Cooking Gluten-Free” – an excellent choice for your cookbook library if you don’t already own it.

I say “adapted” because I’ve made several changes to the original recipe in order to accommodate a few other allergens.

Next time, I’ll share with you some suggestions for converting a Recipe, so stay tuned…

 

Chocolate Chip Quinoa Cookies

Adapted from “Cooking Gluten-Free” by Karen Robertson

 

½ cup Butter (or Butter Substitute, such as Earth Balance)

½ cup Honey

1 Egg (or Egg Substitute:  mix 1 Tbsp. ground Flax or Chia see with

3 Tbsp. water to form a thick gel)

1/2 tsp. Vanilla extract

1 cup gluten-free Flour Mix, such as Bob’s Red Mill

¼ tsp Xanthum, or Guar Gum (omit if included in the Mix)

¾ cup ground Pecans*

¾ cup Quinoa Flakes

¼ tsp Salt

½ tsp Baking Powder

½ tsp Baking Soda

½ – ¾ cup Chocolate Chips, or Cacao Nibs

 

Preheat oven to 375 degrees.

In a large bowl or mixer, cream together the butter and sugar on high speed until light and fluffy. Add honey, egg (or egg substitute) and vanilla and mix to combine.

In a separate bowl, combine the remaining ingredients – except the chocolate chips. Slowly add the flour mixture to the creamed butter, mixing until well blended. If the dough seems too wet, add an additional 1- 2 tablespoons of Quinoa Flakes. Stir in the chocolate chips.

Drop by rounded teaspoonfuls onto a greased cookie sheet. (I like to use a Silpat liner). Bake for 10 – 12 minutes.

Remove to a rack to cool.

 

*You may use ground Almonds or Walnuts in place of the Pecans