Chef notes
These have become such a staple in my house that I make them weekly. The toasted quinoa is irresistibly crunchy and, well, chocolate! Need I say more?
Technique tip: They are not at all hard to make, but it is essential that you refrigerate the dough for a good long time — even overnight — or the batter won't be firm enough to scoop and the cookies won't hold their shape as they bake.
Swap option: You can swap bittersweet chocolate chips for semi-sweet if preferred.
Ingredients
- 1/4 cup quinoa
- 8 tablespoons (1 stick) unsalted butter, preferably European-style, melted and cooled
- 1 cup coconut sugar
- 1 teaspoon pure vanilla extract
- 1 large egg, at room temperature
- 1 egg yolk, at room temperature
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 teaspoon kosher salt 1 teaspoon baking soda
- 3/4 cup bittersweet chocolate chips, such as Guittard extra-dark
Preparation
1.Place the quinoa in a small, dry pan over medium heat. Cook, stirring occasionally, until the quinoa is evenly toasted and beginning to pop, 3-4 minutes. Spread on a plate to cool completely.
2.Combine the melted butter, sugar and vanilla in a mixing bowl and stir to combine. Add the egg and egg yolk and whisk until smooth. Add the almond flour, coconut flour, salt and baking soda and stir to form a soft dough. Add the toasted quinoa and chocolate chips and stir until evenly distributed.
3.Refrigerate for at least 4 hours and up to 24 hours.
4.Preheat the oven to 350 F. Line a rimmed baking sheet with parchment paper.
5.Scoop 1/4-cup balls of dough onto the prepared baking sheet, placing them 2 inches apart. Flatten them slightly with the bottom of a glass or the heel of your hand.
6.Bake for 13-15 minutes, rotating the pan halfway through, until the edges are just set, and the centers are still slightly underdone.
7.Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
