Perfect chocolate chip cookie

Everyone  loves chocolate chip cookies. All her summer holidays I was telling my daughter that I would make her healthy chocolate chip cookies. But I keep forgetting.  I use  quinoa flour,rolled oats and wheat flour to bake  cookies in general.  In this particular recipe I have used brown rice flour in place of wheat flour. I have not tried this combination before with chocolate chips.When I baked, they looked really good and when I tasted they were excellent. I wanted an opinion from someone other than my family. So I invited my friend and her son. They both appreciated. They are not even gluten free.They could not tell that I have made these without APF.  Yes, One thing they pointed was that they were soft not dry. So when kids eat they won't leave crumbs on the table or on the floor. It is a must try for people who wants to experiment with different flours. I can say Quinoa flour is the most interesting substitute to wheat flour. Besides its nutritional value, it adds softness and nutty flavour to baking goods.


 CHOCOLATE CHIP  COOKIES

Ingredients: 1&1/2 cup brown rice flour, 1 cup Quinoa flour,1/2 tsp xanthum gum, 2 eggs, 1/2 tsp soda, a pinch of salt, 1cup brown sugar, 1/2 cup white sugar, 1tsp vanilla extract, 3/4 cup butter, 1cup chocolate chips


 
Method: Line two baking sheet with parchment paper.Combine quinoa and brown rice flour in a bowl. Add baking soda, salt and xanthum gum. Mix  nicely. Using a standard mixer cream the butter and sugar together.

 
If you don't have a mixer, beat vigorously by hand in a large mixing bowl. Add eggs and vanilla and continue beating or mixing until well combined. Scrape down the sides of the bowl as needed. Preheat the oven at 375 degrees F. Gradually add the flour mixture into the butter and egg  mixture. Mix until well incorporated.Stir in the chocolate chips.

   
Using a spoon scoop out a ball of the cookie dough. Lightly shape it with your hand if it is crooked and then drop it onto the prepared cookie sheet.

 
If you want a flat cookie (mine are not) then slightly flatten the balls. Leave some room around the cookies to expand.

  
Bake for 12 minutes or until nice brown. Cool for 2 minutes in the cookie tray. Then transfer to wire rack to cool completely. I use flat spatula to remove the cookies. Store them in an airtight container.

These cookies turn out nice brown on  both sides.

 
They were slightly crisp from outside and soft from inside on first day. I have made some bigger cookies to eat with ice cream. The cookies loose their crispness after a day but still retains the fresh taste and shape.(My friend tasted the cookies after 2 days).