Crispy Quinoa Chocolate Chip Cookies

Crispy Quinoa Chocolate Chip Cookies

These chocolate cookies were the runner up in the Ontario Home Ec Association Canola Cookie Contest 2012 and were submitted by Cathy Ireland, Home Economist and manager of Kraft Kitchens. They contain quinoa flour that packs in protein and are both chewy and crispy.

  • Ingredients
    • 1 cup quinoa flour (250 mL)
    • 1/2 cup all-purpose flour (125 mL)
    • 1 tsp salt (5 mL)
    • 1 tsp baking soda (5 mL)
    • 1/2 cup canola margarine (125 mL)
    • 1/4 cup canola oil (60 mL)
    • 1 cup granulated sugar (250 mL)
    • 1/4 cup packed brown sugar (60 mL)
    • 1 tsp vanilla (5 mL)
    • 2 eggs (2 )
    • 1 1/2 cups semi-sweet chocolate chips (375 mL)
  • Directions
    1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
    2. In a medium bowl, combine flours, salt and baking soda. Mix well.
    3. In a large bowl, beat margarine, canola oil, sugars and vanilla until light and fluffy, about 5 minutes. Beat in eggs, on low speed, one at a time until incorporated. Stir in flour mixture until well blended. Add chocolate chips, mix well
    4. Drop tablespoons of dough, 2 inches (5 cm) apart, onto baking sheets.
    5. Bake 10-12 minutes or until lightly browned. Cool on baking sheet for 3 minutes. Remove to wire racks. Cool completely.

Nutritional Analysis

Calories
170
Total Fat
10 g
Saturated Fat
3 g
Cholesterol
15 mg
Sodium
190 mg
Carbohydrates
20 g
Fiber
1 g
Protein
2 g