This gluten free tweak came about by accident on a day where we had a chocolate craving. We felt like it needed a little something in it but didn't have chocolate chips or walnuts. We did have cashews though. I think cashews might be my go to nut substitute in recipes now. We chose to do half Quinoa and half Millet flour because it balances out the green taste of the quinoa with the graininess of the millet flour. You can use straight quinoa or straight millet with this recipe as well. You can also use standard flour if you're not trying to keep things gluten free.
Quinoa/Millet Flour Chocolate Cookies with Cashews
1 1/4 Cup softened Butter
2 Cups Honey (or Sugar or Maple syrup)
2 Tsp Vanilla Extract
1 Cup Quinoa Flour
1 Cup Millet Flour
1 Cup Raw Cacao (or cocoa powder)
1 Tsp Baking Soda
2 Cups Cashews
1. Mix wet ingredients together
2. Mix dry ingredients together (minus cashews)
3. Mix wet and dry ingredients together until combined
4. Stir in Cashews
5. Use a teaspoon to drop batter onto parchment paper lined cookie sheet
6. Bake for 6-7 minutes at 350 degrees. Don't over bake.
You'll notice after baking for the short time listed that the cookies will look puffy. They will flatten and firm as they cool. I've made these a few times since we came up with it in order to to experiment with the timing and have found if I bake for 8-9 minutes I get a dry/hard cookie. Baking 6-7 minutes results in a soft cookie after cooling.