How is your week going so far? I hope it’s going great! I finally feel like I am really getting in the mood for fall. The mornings are a bit crisp around here, I ordered some fall scented candles, and I have made plans to put up the fall decor around the apartment this weekend 🙂
Yesterday, I had a SUPER fun non-typical day…
For those of you that may be new around here, I am a singer (hence the name of the blog…) and I am part of a 1940s style women’s trio called the Company B Gals that sings holiday music throughout Denver! It is an absolute BLAST to be part of the group. I’ve made wonderful connections and have truly enjoyed every minute of work with them.
Yesterday, we got together to have some professional photos taken and to put together a little video of music for our website.
It was so fun to get all dressed up and to sing holiday music in the middle of September 😉 Definitely a great way to lift up your mood!
Other than that, I’ve been doing the usual…school work, blogging, cooking, marathon training, working out, etc and I have another wonderful recipe to share with you.
I’ve had quinoa flour on my hands for quite some time now just waiting for the right thing to bake up with it and it finally hit me…cookies! This past weekend, I just had a hankering for some yummy cookies, so I got into the kitchen and started experimenting.
Brian and I really have a pretty great relationship when it comes to the food we have around the house. I LOVE baking and cooking and experimenting, but I’ll usually eat one or two of my experiment and then I’m done. Ready to move onto the next kitchen experiment. But Brian? He loves having little treats like this to throw into his lunch box or to nosh on after dinner. It’s definitely a win win. I get to bake and experiment without wasting food and Brian gets delicious treats. 🙂
Now, I did have to make two batches of these cookies.
The first batch didn’t come out quite sweet enough for Brian’s tastes, and I would agree with him. While they tasted “fine,” they did have a bit of a “healthy” aftertaste and I could taste the earthy flavor of the quinoa flour (not exactly what I want in a cookie…even if it is a healthier option!).
In the second batch, I combined coconut sugar and maple syrup for a deliciously sweet and nutty cookie that Brian and I both loved! The quinoa flour definitely has a different texture than traditional flour, so I would recommend using it only in recipes that call for quinoa flour rather than attempting to substitute it for regular flour.
I hope you give these cookies (and quinoa flour!) a try!!
These flourless and eggless cookies are bursting with peanut butter, maple and chocolate chips! Made with quinoa flour, these delicious cookies are gluten free and pretty healthy (for cookies!).
2/3 cup natural peanut butter
1/2 cup maple syrup
1/2 cup coconut sugar
4 Tbsp coconut oil, melted
2 flax eggs (2 Tbsp flax mixed with 5 Tbsp cold water, allowed to set for 10 minutes)
2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
2 cups quinoa flour
1 cup chocolate chips
Preheat the oven to 350 degrees F.
In a large bowl, combine the peanut butter, maple syrup, coconut sugar, coconut oil, flax eggs, and vanilla extract. (You can do this with a mixer to make it easier, but not necessary!)
Next, add the baking soda, baking powder and half of the quinoa flour. Stir until combined.
Now, add in the rest of the quinoa flour.
Finally, add the chocolate chips.
Place the cookies by tablespoonful onto an ungreased cookie sheet. Bake for 10 minutes. (These will not flatten when cooked, so you can flatten with the back of a spoon but I left mine in little balls.)
Place cooked cookies on wax paper to cool and enjoy!