I am not allergic to gluten. I bought a bag of quinoa flour to experiment with, but ultimately decided to use it in conjunction with regular flours in this recipe. So what we have here is a half-gluten free recipe. If you follow a gluten-free diet, simply eliminate the flour and replace with 1/3 cup millet flour, 1/3 cup amaranth flour, and 2/3 cup brown rice flour.
Ingredients: 1/3 cup quinoa flour, 2/3 cup all-purpose flour, 1/3 cup whole wheat flour, 11 oz. bittersweet chocolate chips, 1 cup walnuts (toasted and roughly chopped), 3/4 cup organic cane sugar, 2 eggs, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp kosher salt, 1 tsp pure vanilla extract
Recipe: Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large bowl, whisk together the flours, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, mix the eggs with the sugar until light. Add in the vanilla. With the mixer on low, slowly incorporate the dry ingredients about one third at a time. Then pour in the walnuts and chocolate chips and mix on low for about 10 seconds, just so that the chips and nuts are incorporated. If you have time, store the batter in the fridge for a few hours to enhance the flavor of the final product.
Scoop the cookies onto the baking sheet about two inches apart. Bake for 13 minutes, or until the cookies are golden. Let cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. Or if you have as little patience as I do, indulge on one straight out of the oven.