I’m considering my summer officially started. Classes [have been] done, summer rotation done, and I finally get to go home this weekend to see family to celebrate Father’s Day and celebrate my best friend’s 21st birthday the following week. Eeeeee! Words cannot describe the excitement I feel at being just a mere 10 minutes down the road from my other half again. My sister and I have also been plotting some recipe experimenting – it’s going to be a fantastic week. In the meantime, I have some yummy cookies for you.
- 1 cup quinoa flour
- 1/2 tsp baking soda
- 1 1/2 tsp cornstarch*
- 1/4 tsp salt
- 1 cup dates, pitted and ground into a paste
- 1/4 cup coconut oil
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup dark chocolate chips
Preheat the oven to 350ºF, and line a baking sheet with parchment paper (or silicone liner).
In a small bowl, stir together the flour, baking soda, cornstarch, and salt. Set aside.
In the bowl of a stand mixer with paddle attachment, beat the dates and coconut oil together until light and fluffy. Add the vanilla and egg, and stir until combined. Add the flour mixture, and mix until fully incorporated. Stir in the chocolate chips.
Chill the dough for about 20 minutes (or up to 2 days) in the refrigerator.
Using a cookie dough scoop, scoop out 13 balls (I used 2 scoops for each cookie with my small scoop). Place on the lined baking sheet, and flatten slightly with the palm of your hand.
Bake at 350ºF for 10-12 minutes (a few minutes longer if you like a crispier cookie), until golden and dry to the touch. Allow to cool for about 10 minutes on the cookie sheet before removing to a wire rack to cool. Store in an airtight container.
*Make sure the cornstarch is certified gluten free if you are gluten intolerant to avoid cross-contamination.