A great cookie recipe from Ken and Jen's friend Susan.
Ingredients
1 cup all-purpose flour
1 cup quinoa flour
½ tsp baking soda
1 tsp salt
½ cup Earth Balance (1 stick)
¼ cup non-hydrogenated vegetable shortening
¾ cup packed brown sugar
½ cup white sugar
1 Tbsp vanilla extract
1 egg
1 egg yolk
2 cups semi-sweet chocolate chips (I use one bag)
½ cup shredded coconut, sweetened (optional)
½ cup chopped walnuts (optional)
Method
- Preheat the oven to 325°F (165°C).
- Sift together all-purpose and quinoa flours, baking soda, salt then set aside.
- Melt one stick of Earth Balance for 30 seconds in the microwave and then add ½ cup non-hydrogenated vegetable oil and melt for another 30 seconds.
- Grab a large bowl and beat together the melted Earth Balance, brown sugar and white sugars until well blended.
- Add vanilla, egg and egg yolk and continue to beat until blended.
- Slowly add the flour to the wet ingredients until a dough like consistency is formed.
- Fold in chocolate chips, walnuts and coconut using a spatula.
- Refrigerate dough for 30 minutes to an hour. Roll dough into tablespoon balls and place on a cookie sheet lined with parchment paper. Bake cookies [..] minutes, until edges are light brown. Bake a few minutes longer if cookies are larger or if you like them a bit more crispy.
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