i am a full on anarchist when it comes to baking. you always hear that, in the kitchen, baking is where you have to actually stick to a precise recipe. feck that. total anarchy baby. substitutions is my middle name. could be sexier, but let's go with it.
almond butter chocolat chip quinoa cookies
2 cups quinoa flour
2 tsp baking soda
1/4 tsp salt
1 cup butter
1/2 cup sucanat, stevia, xylitol, erythritol, date sugar, or plain old cane sugar*
1/2 cup brown sugar
2 large eggs
1 1/2 cups organic almond butter
1/2-1 cup chocolate chips (how chocolatey do you want them baby? it's up to you)
Preheat oven to 375F.
combine flour, baking soda and salt in a medium bowl and set aside.
cream the butter with the two "sugars" until smooth. Beat in the eggs and then add the almond butter and mix well. slowly add the flour mixture and blend well. fold in your chocolate chips and chill the dough in the fridge for 20 minutes.
i like rolling little balls at this point but you could also use a 1 inch cookie scoop to spoon dough onto a cookie sheet lined with parchment paper. place them 2 inches apart. Flatten the balls with a fork in a crisscross design.
place on the center rack and bake 8-10 minutes, or until the cookies brown slightly on the edges and puff up.
remove the cookies from the oven and cool for a few before transferring to a cooling rack. Store in a sealed container for up to 1 week.
*so awesome using alternative sweetners in this one because my fam never knows. i can pop them in Loji's lunch and feel great about it.
*also, for all of you with super legit sweet tooths, the original recipe calls for 3/4 cup each white sugar and brown sugar. my fave is to use 1/2 cup hippy kind, 1/2 cup brown sugz. you get sweet from the added chocolate chips too....enjoy!