Gluten Free Foods: Quinoa and Dark Chocolate Sugar Cookies
For a simple and sweet biscuit, leave off the powdered sugar. For a real cookie, lightly dust these in powdered sugar.
Ingredients
- 2/3 Cup Butter
- 1 1/2 Cups Raw Sugar
- 2 Fresh Eggs
- 1/2 Cup Organic Fair Trade Cocoa
- 1/3 Cup Fresh Milk
- 1 tsp. Vanilla
- 1 1/3 Cups Gluten Free Flour I use Bob's 1 to 1
- 1 1/3 Cups Red or White Quinoa Flour
- 1 Tbsp. Baking Powder
- 1/2 tsp. Sea Salt
- Powdered Sugar optional
Instructions
- Cream butter (2/3 C) and sugar (1 1/2 C).
- Add 2 eggs, cocoa (1/2 C), milk (1/3 C), and vanilla (1 tsp.); mix well.
- In a separate bowl, mix gluten free flour (1 1/3 C), quinoa flour (1 1/3 C), baking powder (1 Tbsp.), and salt (1/2 tsp.).
- Mix dry and wet together until well blended. Form into a ball and refrigerate for an hour*.
- Roll out dough to 1/4" thickness and use your favorite cookie cutters to make fun shapes.
- Bake at 350 for 8-10 minutes.
- IMPORTANT: Let the cookies rest on the baking sheets for at least five minutes before you move them to a baking rack or they'll fall apart. A bit of extra care can go a long way when working with gluten free flours.
- Roll these in homemade powdered sugar or spread them with homemade hazelnut and chocolate spread. OR just eat them plain because they're divine.
Notes
I usually wrap my cookie dough in a silicone baking sheet instead of plastic wrap. Then I can easily use the sheet for baking up the cookies.
If you reduce the sugar to 3/4 cup, these make awesome sweet-ish crackers. You can still roll them in homemade powdered sugar (or slather them in homemade hazelnut spread) to sweeten them up, just like the full sugar variety. I love them plain!
Tried this recipe?Let us know how it was!