MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quinoa Chocolate Chip Cookies
Categories: Cookies
Yield: 36 Cookies

1 1/2 c Quinoa flour
1/2 c Tapioca flour
1/4 c Arrowroot starch
1/2 ts Baking soda
1 ts Salt
1/2 ts Xanthan gum
1 c Vegan butter
3/4 c Cane sugar
3/4 c Brown sugar; packed
2 ts Vanilla extract
1 tb Egg replacer; plus:
1/4 c Non-dairy milk -OR-
2 tb Flax seeds; mixed with:
1/4 c Water; warm
1 1/2 c Chocolate chips (12 oz)
1/2 c Chocolate chips;
- semi-sweet or white
1 c Pecans;
- toasted, coarsely chopped
- (optional)

Total time: 60 minutes

Preheat oven to 375?F. Line cookie sheets with parchment paper. In a
small bowl whisk together quinoa flour, tapioca flour, arrowroot
starch, baking soda, salt, and xanthan gum. Set aside.

In a large mixing bowl cream vegan butter with sugars. Beat in egg
replacer. Add flour mixture and stir until just mixed. Stir in
chocolate chips and nuts if using. Using a 2 oz cookie scoop, scoop
cookies onto prepared cookies sheets. Bake for 10 to 12 minutes until
golden brown. Remove from oven and let cool on cookie sheets.

Tips:

To toast pecans, place the nuts in a single layer on a baking sheet
and bake for five minutes at 350?F.

If your cookies spread out too much during baking try chilling the
dough in the fridge for 30 minutes before baking.

Quinoa flour is expensive, and can be hard to find. Millet or sorghum
flours, or a combination, are good substitutes.

Per cookie: 159 calories, 19 g carbs, 10 g fat, 139 mg sodium,
1 g fiber, 1 g protein, 12 g Sugars, very low in Cholesterol

Recipe FROM: <https://web.archive.org/web/20180916172349/
http://www.savvyvegetarian.com/vegetarian-recipes/
quinoa-chocolate-chip-cookies.php>

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