chocolate chip cookies

Chocolate Chip Cookies

Is it just me or has there already been a National Chocolate Chip Cookie Day this year? Oh, who cares though; we don’t need a special day to celebrate the world’s favorite cookie!

our favorite cookiesThis iconic sweet has millions of recipes claiming to be the best and we have tried our fair share at our house. From skookies to browned butter to chickpea based healthy bars we’ve enjoyed them all, but one recipe has stood out as our favorite. This recipe does take more time than your basic recipe, but every extra minute is worth the wait.

Chocolate Chip Cookies (originally appeared on Delish)
Servings Prep Time
24Cookies 20minutes
Cook Time
15minutes
Servings Prep Time
24Cookies 20minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Use an electric mixer to beat butter and sugars until light and fluffy. Add the vanilla and eggs and whip until combined.
  2. In medium bowl, mix the flour, cornstarch, baking soda and salt. Stir into the butter mixture and fold in the mini chocolate chips.
  3. Divide dough into 24 balls about 1 1/2-inch each. Place the dough balls about 2 inches apart on parchment-lined baking sheets and slightly flatten. Place baking sheets in freezer for 15 minutes.
  4. While dough is in the oven, preheat the oven to 350 degrees F.
  5. Remove the dough balls from the freezer and bake for 13-15 minutes until golden brown on the edges. Let cool on pan for few minutes before placing on wire racks to cool completely.

Peanut Butter Banana Bread

As I’ve said before, I love quinoa. It is perfect for cold or warm dishes. You can toss it with veggies, fruits, nuts . . . really anything. It can be the base for a savory or sweet dish.

Quinoa flour, that was something new. I’ve been seeing more recipes that use alternative flours – coconut flour, oat flour, tapioca flour – and I was ready to branch out from my normal whole wheat and all purpose for something a little different. Family breakfast seemed like the perfect opportunity for a little experimentation because who wants to be the only taste tester.

Getting inspiration from Monique over at Ambitious Kitchen I settled on a Peanut Butter Chocolate Chip Banana Bread recipe for a first try.

This sweet bread made a perfect Valentine's Day breakfast.

This sweet bread made a perfect Valentine’s Day breakfast.

Note: After doing a little research online I found it is important to toast the quinoa flour to take out some of the quinoa flavor. Monique used the stove top method, but I preferred the oven method and just did the whole bag at once. For this method, spread the flour out on baking sheets covered in foil or parchment paper and bake at 215 degrees for 2 ½ to 3 hours. The flour will lose its quinoa smell and can then be kept in an air tight container in the fridge or freezer for 8 months.

Peanut Butter Banana Bread
Servings Prep Time
1loaf 15minutes
Cook Time
50minutes
Servings Prep Time
1loaf 15minutes
Cook Time
50minutes
Instructions
  1. 1. Preheat the oven to 350 degrees F. Spray an 8x4 loaf pan with non-stick cooking spray.
  2. 2. In a medium bowl, combine the flours, baking soda, and cinnamon. Set aside.
  3. 3. In a large bowl, combine the mashed bananas, agave, egg, peanut butter, and almond milk until creamy.
  4. 4. Add the dry ingredients to the wet ingredients and stir until well combined. Fold in the mini chocolate chips.
  5. 5. Pour into greased loaf pan and bake 45-55 minutes, until a toothpick comes out clean. Cool on a wire rack for 15 minutes before turning out of the pan.