These not-so-little cookies have been a real hit since I started making them earlier this year. I’ve used the quinoa flakes in granola and wondered what they would be like toasted and added to cookie dough. They work really well and are a big hit. I have used chocolate chips and of late, I’ve chopped up a bar of chocolate (we like the dark choc for added flavour and slightly less of a sweet vibe) The chopped up chocolate works well as these are not delicate little babies and they can take the enormous uneven melty chunks of chocolate running through. They are nice warm, but will also keep a few days but I cannot confirm any longer than one or two for obvious reasons.
Makes about 20
250g plain flour
75g quinoa flakes
1 tsp baking powder
2 tblsp cocoa
200g caster sugar
200g butter, softened
1 tsp vanilla
200g chocolate chips or 2 x 100g bars, chopped
Preheat the oven to 180c. Line two baking sheets with parchment and set aside for later.
First of all, toast the oats and quinoa flakes. Place them on a baking tray and toast them in the oven for 5-8 minutes, stirring once. Remove and allow to cool while you prep the other ingredients.
Sieve the flour, baking powder and cocoa into a bowl and set aside.
Cream the butter and sugar until pale and fluffy, then add the eggs and vanilla and beat until combined. Now add the flour mixture in two to three additions, making sure each addition is fully mixed in before adding the next.
Fold in the oat and quinoa mixture, followed by the chocolate chips. Scoop the dough onto the baking tray – I use about 2 (generous) tablespoons for each cookie, leaving space between each as they spread a little.
Bake for 15 minutes, rotating if they are baking unevenly. Leave to cool on the tray for five minutes, then remove onto a wire tray.