SEPTEMBER’S COOKIE OF THE MONTH: SNEAKY CHOCOLATE CHIP COOKIES

 

Kids are so close to heading back to school and you know what that means . . . lunch making, again . . . Yuck! Well, if you’re looking for a healthier snack for your kid’s lunches, look no further.  Made with quinoa flour these cookies are packed with protein, fiber, magnesium, iron, calcium and the list goes on. They’re so tasty your kids won’t even notice you snuck in all that goodness.  Have a great Labour Day Weekend and happy lunch making!

 

Preheat oven to 350F

Whisk flour, baking soda and salt together in a bowl.  Set aside.

 

In a large bowl blend butter, oil, sugars, milk and vanilla. Beat (I used a hand mixer) until well mixed.  . 

Gradually add dry ingredients to wet ingredients.

Add chocolate chips. 

Drop approximately 2 tablespoons of dough per cookie on parchment lined cookie sheet

Use a spoon to slightly flatten dough before baking.   Bake for 15 minutes or until golden brown around the outside of the cookies.

Print
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SNEAKY CHOCOLATE CHIP COOKIES

  • Author: Carla's No Place Like Home
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35
  • Yield: 15 1x
  • Category: snack, dessert
  • Method: bake
  • Cuisine: vegan/gluten free

Description

If you’re looking for a healthier treat for your kid’s lunches I’ve got your problem solved.  Made with quinoa flour these cookies are packed with protein, fiber, magnesium, iron, calcium and the list goes on. They’re so tasty your kids won’t even notice you snuck in all that goodness.


Ingredients

Scale
  • 1 ½ cups quinoa flour ( I used Bob Red Mill)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup vegan butter
  • ¼ coconut oil
  • ¼ cup swerve sugar
  • 1/3 cup organic brown sugar
  • 4 tablespoons of plant based milk
  • 2 teaspoons pure vanilla extract
  • ¼ cup of non dairy chocolate chips

Instructions

  1. Preheat oven to 350F
  2. Whisk flour, baking soda and salt together in a bowl.  Set aside.
  3. In a large bowl blend butter, oil, sugars, milk and vanilla. Beat (I used a hand beater) until well mixed.
  4. Slowly add dry ingredients to wet ingredients.
  5. Add chocolate chips.
  6. Place approximately 2 tablespoons of batter for each cookie on parchment lined cookie sheet.  Use a spoon to press done cookie batter to form cookie.
  7. Bake for 15 minutes or until golden brown around the outside of the cookies.

Notes

Let cookies cool completely before eating.  

Tip:  Look for a vegan organic brown sugar.  I always purchase the Wholesome brown sugar brand.

Let cookies cool completely before eating.  Make approximately 15 cookies.