Gluten Free Event at Roots Market- Quinoa Chocolate Chip Oatmeal Crisps

Tomorrow Root’s Market in Olney is having a Gluten Free Event. We’ll be there serving a fresh batch of cookies! Quinoa chocolate chip oatmeal crisps to be exact. They are vegan, nut, soy, and of course gluten free!

I’ve been very interested in Quinoa for quite some time and have decided to incorporate it into my baking. For those of you who don’t know, Quinoa is very nutritious, high in protein, contains a balanced set of essential amino acids, and well the list of good things just goes on. It’s extremely versatile. You can find it in it’s natural state (red or white) which could be used as a substitute for cous cous, as pasta, or as flour. It has a slightly nutty flavor.

I hope you enjoy these at home or tomorrow if you’re in the Olney area! (pictures will be posted tomorrow after event)

Quinoa Chocolate Chip Oatmeal Crisps

Gluten Free, Dairy, Egg, Nut, and Soy Free.

Ingredients:

1 ½ cups quinoa flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 cup Earth Balance Butter (soy free)

½ cup firmly packed brown sugar

¾ cup granulated sugar

¼ cup coconut milk**

1 teaspoon vanilla extract (gluten free)

1 ¾ cups Gluten Free oats (Bob’s Red Mill)

1 cup semi-sweet chocolate chips (I used Enjoy Life brand – vegan, nut, soy, and gluten free)

Preparation:

Preheat oven to 350° F. Line two cookie sheets with parchment paper/silicone mats.

Whisk together flour, baking soda, and cinnamon in a large bowl.

In a mixing bowl cream Earth Balance Butter and sugars until light and airy. Beat in coconut milk and vanilla.

Mix dry ingredients into mixing bowl until blended with the “butter” mixture. Fold in Gluten Free oats and chocolate chips. Chill batter in fridge. *

Make 1 tablespoon size of cookie dough balls and place 2 inches apart on baking sheets.

Bake 10-12 minutes. Let cookies cool on baking sheet for a minute or two and transfer to cooling rack to cool completely.

Depending on size makes 2-3 dozen cookies.

* Keep batter chilled in between each batch of cookies

** I have not made these with eggs yet but I’m thinking instead of the coconut milk you can use 1 egg.

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