Quinoa Chocolate Chip Drops

I made these cookies New Year's Eve this past December.  They were a huge hit, everyone loved them.  Even when a bottle of champagne spilled on to the plate of cookies at dessert, they got finished...not a cookie left on that champagne soaked plate.

My very good friend that was there that night, has continually asked me to make those cookies for her again.  She says these are her favorite of all the cookies I make.

Finally on this gorgeous day in Spring, she was over for a visit and I decided it was time to test her cookie loving memory.

"Still in love...still the best" she proclaimed.  She decided the taste of the quinoa and the chocolate chips give it a nutty, almost peanut buttery flavor that she can not resist.  

Another bottle of champagne to go alongside these guys would be perfect!

Quinoa Chocolate Chip Drops

Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silpat mat.

Makes 20-24 cookies.

With an electric mixer, combine until smooth :

2/3 cup Earth Balance butter spread 

1/2 cup organic brown sugar

1/2 cup evaporated cane juice

1/4 cup organic unsweetened applesauce

1 teaspoon best quality vanilla extract

Then in a separate medium bowl, combine with a whisk

1 3/4 cup quinoa flour

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

Stir gently until fully combined.

Fold in:

1 cup vegan chocolate chips

Use a cookie scooper (the best invention ever!) to place the batter onto the prepared baking sheet.  These cookies basically bake the way they look when put on the sheet.  In other words, it does not spread so if you like a flatter cookie, go ahead and use the back of a spoon to push them down a little flatter.  I personally love the "drop" look and texture of them.

Bake for 12- 15 minutes or until lightly brown.  Cool for 5 minutes on the cookie sheet, then cool completely on a wire rack.

These are of course delicious warm out of the oven, but freeze them and they are equally delicious and last for quite a few weeks. 

Enjoy!