1/2 cup Earth Balance OR 1/3 cup canola oil
1/2 cup vegan raw sugar
1/2 cup light brown sugar
2 teaspoons vanilla
1 tablespoon ground flax seeds
3 tablespoons water or soy milk
3/4 cup quinoa
1/2 cup rolled oats
1/2 cup All-Purpose flour
1/2 cup whole wheat pastry flour (or just use 1 cup All-Purpose flour)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup chocolate chips
Preheat oven to 375 F.
In a food processor, grind quinoa to a powder (it may not completely grind down, and that's OK, it makes the cookies crunchy!). Grind the oats. Add quinoa and oats to a bowl, then add in flour, baking soda, baking powder, and salt and mix.
Cream together Earth Balance (or oil) and sugars. Add in flax seeds, water or soy milk, and vanilla.
Add dry ingredients to the wet, in batches, beating the mixture to incorporate the dry ingredients. You may need to add a splash of soy milk at this point to get everything to mix together.
Add in the chocolate chips and mix in.
Drop by the spoonful on cookie sheets (I find that a silpat helps with removal after baking) and bake for 8-10 minutes at 375 F. I bake my for 10 minutes and they get really crunchy, so if you prefer softer cookies, you may want to bake them for a shorter amount of time.
Source of recipe: I had some quinoa that needed to be used up and I really wanted chocolate chip cookies. . . so I thought, why not see what happens when I put them together?