Tag Archives: Chocolate Chip

Quinoa Almond Chocolate Chip Cookies

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On this blog, I have a tendency to tell you how great the featured recipe is.  This time, I’m not going to call it amazing or mind-blowing.

Rather, these cookies are interesting.

Interesting taste.

Interesting texture.

Interesting ingredients.  Quinoa in a cookie?  Yes.

Not bad-interesting, by any means.  Definitely good-interesting, but these don’t taste like your average cookie.  I’m going to recommend that you make them, but here’s what you should expect.  These are sweet and cakey.  They’re not chewy cookies; so don’t expect hard, chewy cookies.  They’re soft and cakey, good qualities in my opinion.

So give it a try.

Quinoa Almond Chocolate Chip Cookies

adapted from Epicurious’s Almond-Cranberry Quinoa Cookies

1/2 cup butter
1/4 cup white sugar
1/4 cup brown sugar
1/4 cup agave nectar
2 eggs
1 1/2 cup almond meal
1/2 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup cooked quinoa
1 cup oats
1 cup chocolate chips

Pre-heat oven to 375F.

Cream together butter and sugars, add agave nectar and eggs.  Beat until combined.  Next add almond flour, all purpose flour, baking soda, baking powder, and salt.  Mix until just combined.  Fold in quinoa, oats, and chocolate chips (you can also mix it up and add dried fruit and nuts). The dough will be sorta sticky, so you can stick it in the freezer for a while if you’d like, but don’t worry your cookies won’t turn out super flat.

Place 2 tbsp sized balls of dough on parchment paper-lined baking sheet.  Bake 12-14 minutes or until golden.

Allow to cool 5-10 minutes before removing from baking sheet.  Makes 24 cookies.

If you look closely, you can see the quinoa in there.  Every foodie in America pretty much loves quinoa, so why not try it in your cookies?

200 Cookies and Some Tips

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Want to know what 200 cookies looks like?

That’s what.

Tip #1: When you’re baking for a crowd, don’t experiment.  Use tried and true recipes.  Like these…

Double Chocolate Coconut Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies

Tip #2:  It’s okay to make small changes to recipes.  But only if they’re idiot-proof.  Example: those Peanut Butter cookies.  I used the same recipe for Almond Oatmeal Chocolate Chip cookies, replaced almond butter with peanut butter and voila! Whole new cookie!  No brainer, can’t really mess that up.

Regular Chocolate Chip and Orange Chocolate Chip Cookies

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(Oh hey, imagine pretty cookies here because I totally forgot to take pictures of these)
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Tip #3: Don’t over-mix your cookie dough.  It yields flat cookies.  True story.

Tip #4: Cookies keep well for a long time (or at least a few days).  Store them in air tight containers or zip loc bags.

It’s cookie season.  So get baking!

Double Ginger Chocolate Chip Cookies

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It’s a pretty well-known fact that I’m a nerd, and I totally okay with it.

I like to think I’m at least a cool nerd, but realistically, I’m just a nerd, especially when it comes to food.  I read recipes for fun.  I talk about things I want to try to make (why yes, I do want to make a turducken and roast an entire goat.  No, I don’t usually eat meat.  That totally makes sense.).  I go on solo dates to grocery stores where I walk around looking at random ingredients and imagining what I can make with them.

That happened a few weeks ago when I was walking around my newest favorite grocery store, Sprouts.  (Sorry, Wegmans I couldn’t handle the distance.)

I came across crystallized ginger, and my eyes lit up like Christmas.  I’m almost embarrassed to admit that ginger is exciting, but honesty is the best policy so I’ll go with it.

I spend a lot of time thinking about ginger.

There’s something about crystallized ginger that makes me want to curl into my bed with a blanket, a cup of tea and a cookie.  Specifically this cookie:

These cookies feel like fall.  That seems to be a theme for me, recently.  But it’s November, and my body seems to have forgotten what less than 60F feels like, so let’s embrace the ginger.

Throw it in everything.  Start with these cookies.

Double Ginger Chocolate Chip Cookies

1/2 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses
1/4 cup crystallized ginger, chopped
2 cups flour
1 tbsp ground ginger
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips

Pre-heat over to 350F.

Cream together butter, sugar, egg and molasses.  Stir in crystallized ginger.  Add in dry ingredients except chocolate chips.  Mix until just combined.  Fold in chocolate chips.

The dough will be sorta dry, but will come together when you form it into balls.  So don’t be discouraged or tempted to add more wet ingredients!

Place golf ball sized balls on parchment paper-lined baking sheet.  Bake 10-14 minutes or until just golden around the edges.  Allow to cool a few minutes before removing from baking sheet.

Once they’ve cooled enough, put some on a plate, make a cup of tea, get into bed and watch something totally nerdy, like Star Trek… or Twilight… At least this way nerdy is tasty.