I have a recipe for quinoa almond butter blondies that is just wonderful. It’s a great one to make for people who have food intolerances to things like eggs, gluten and even dairy since the recipe either has none (eggs and gluten) or is easily modified (applesauce instead of butter). One of the downsides of using quinoa flour is that it tends to be very expensive in the grocery store. However, with some regular, whole quinoa and a coffee grinder, you can make your own quinoa flour very easily. Since the brownies turned out really delicious, I thought I’d try a chocolate chip cookie version. Cookies work better for me, since I can have them frozen and just get out a couple (either in the dough and then cook them up or already cooked and just thaw them) and they stay fresh and I don’t have to eat the whole batch. I wanted to make these gluten free, so I used a gluten free flour blend, but it’s easy to switch it back to regular wheat flour. One cup of gluten free is equal to one cup of all purpose or whole wheat flour. I also used dark chocolate chips, since I love the flavor of dark chocolate (and can use unsweetened ones), but you can switch them out for semi sweet or milk chocolate if you’d prefer.
Entire recipe makes 24 servings
Serving size is about 1 cookie.
Each serving = 2 Smart Points
PER SERVING: 103 calories; 4.5g fat; 2.5g saturated fat; 15.3g carbohydrate; 8.6g sugar; 1.5g protein; .7g fiber