So comforting is the chocolate chip cookie. I made this recipe 3 days in a row because it’s so damn delicious and simple. If you have a Blendtec and their twister jar, the recipe becomes even easier because it grinds things into flours and butters in NO TIME. I throw in almonds and they practically evaporate into almond butter. Amazing. But if you don’t have a twister jar / Blendtec blender, have no fear. Any other high speed blender should do the job. These cookies are perfect with a glass of fresh almond milk. I have a bunch of stuff I must do today so I am keepin’ this post short. Enjoy!
CHOCOLATE CHIP COOKIES with QUINOA and ALMOND BUTTER
1/2 cup uncooked quinoa
1/2 cup buckwheat groats
1/3 cup almond butter
2 teaspoons maple syrup
3 teaspoons water (more or less as needed)
1/3 cup chocolate chips or homemade raw chocolate cut tiny pieces
Grind the quinoa and buckwheat into flour in a high speed blender. Add in the rest of the ingredients, except the chocolate chips. If it’s still very crumbly and dry, add some dates, or add more water in 1 teaspoon amounts until the mix is moist and holds together when you press it with your fingers. Add the chocolate chips and mix them in evenly. If you want to gently bake the cookies, add some dates and a little more water to the mix, then bake at 200 degrees (or use a dehydrator) for 30 minutes or until they get crunchy on the outside. This is nice because you end up with warm cookies. I used an ice cream scoop to portion out nine big cookies, but you can do whatever you want. Serve with cold non-dairy milk and enjoy!