These cookies have all of the deliciousness of traditional chocolate chip cookies but with the added benefit of nutrient and protein rich Quinoa! Soft in the middle, a little crisp on the edges and oozing with chocolate! Makes you feel good about eating cookies!
Makes about 3 1/2 dozen
- 1 1/2 cups of all purpose flour
- 1/2 tsp of salt
- 3/4 tsp of baking soda
- 1 cup of butter, room temperature
- 1/2 cup of white sugar
- 1/2 cup of brown sugar
- 2 eggs, room temperature
- 1 tsp of vanilla
- 1 1/3 cups of chocolate chunks or chips
- 1/2 cup of pecans, chopped
- 1 cup of cooked quinoa, cooled
Start by stirring the flour, salt and baking soda in a medium bowl until well combined.
Using an electric mixer on medium speed, cream together the butter and the sugars until fluffy, then add in the eggs one at a time, beat well, then add in the vanilla. At low speed, slowly add in the flour, beat until just combined.
Remove the bowl from the mixer and stir in the chocolate chunks, pecans and the quinoa.
Refrigerate the dough for 30 minutes. Line baking sheets with parchment paper and scoop out heaping tablespoons of dough, roll into balls with your hands and place on the baking sheet, 2″ apart.
Bake for 14 – 15 minutes or until the edges are just a little browned. Let cool on the baking sheet a few minutes, then remove and let cool completely. YUM!
Note to cooks: If you are using 1 baking sheet to bake your cookies, keep the dough refrigerated between batches. You can also stir in raisins, dates, cranberries and any kind of nuts that you like.