CHOCOLATE BROWNIE QUINOA COOKIES

Quinoa flour is made by grinding quinoa seeds and is a great grain– and gluten-free alternative to wheat flours.

MAKES: 26     PREP: 30 MINS, PLUS CHILLING     COOK: 12–14 MINS

¼ cup coconut oil

4 ounces bittersweet chocolate, chopped

½ cup quinoa flour

1 tablespoon unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon ground cinnamon

2 eggs

¾ cup firmly packed light brown sugar

1 teaspoon natural vanilla extract

1. Preheat the oven to 375°F. Line three baking sheets with nonstick parchment paper.

2. Put the oil and chocolate into a heatproof bowl and set over a saucepan of gently simmering water, making sure that the bowl is not touching the water. Heat for 5 minutes, or until the chocolate has melted, then stir to mix.

3. Add the quinoa flour, cocoa powder, baking soda, and cinnamon to a separate bowl and stir together.

4. Add the eggs, sugar, and vanilla extract to a large mixing bowl and whisk together until thick and frothy. Gently fold in the oil-and-chocolate mixture, then add the flour mixture and stir until smooth.

5. Drop tablespoons of the brownie mixture onto the prepared sheets, spaced well apart, then bake in the preheated oven for 7–9 minutes, until crusty and cracked, and still slightly soft to the touch. Let cool and harden slightly on the sheets, then lift off the paper and pack into an airtight container. Eat within three days.

per cookie: 78 cal / 4.3g fat / 3g sat fat / 9.1g carbs / 7.1g sugars / trace salt / 0.7g fiber / 1.2g protein