it's confession time (again). i made these for ass kissing purposes. last week i had the opportunity to meet Matt Nathanson. it's a Life List item for me, one that is quite easy to fulfill considering the amount of times i've seen this man perform this year and how incredibly accessible he makes himself to his fans. however, when i am in the presence
of God of someone i admire or fangirl over, i am rendered mute. i'm not my usual angry bubbly self, i don't have the brain capacity to say something witty. i had a chance over the summer when i saw him ALONE in the parking lot of a cafe in VA where he was doing a super secret show and i shit myself chickened out.
my dear friend Nancy, who is an expert at meeting celebs, won a chance to do a meet/greet, as well as watch him be interviewed by the local radio station. she could bring a friend. she brought me. i, in turn, brought these cookies. because i KNEW i would not say anything remarkable, memorable, or possibly even human. i did manage to tell him that they were gluten & dairy free, and made with completely organic ingredients. he hugged me. he hugged me.
i may have peed myself. i spent the rest of the day fighting a headache from the excitement & stress this event gave me. don't judge me.
Quinoa Chocolate Chip Cookies ~ Gluten & Dairy Free
adapted from Une Gamine dans la Cuisine
2 1/2 cups quinoa flour
1/4 tsp of salt
1/4 tsp of baking soda
8 TBL earth balance soy margarine stick, melted & cooled
2 TBL veggie oil
1 tsp of pure vanilla extract
1/2 cup honey
chocolate chips, whatever amount. i used soy based ghirardelli mini chips
kosher salt for sprinkling on top
Preheat oven 350F.
put all the dry ingredients in mixing bowl. add in the melted/cooled margarine. i put in 2 tablespoons worth of oil in the 1/2 cup measuring cup before adding to the mix. then i added the honey to the measuring cup, making it much easier to pour the sticky sweetness from the cup since it was greased by the oil. throw in the vanilla. mix thru. add the chips.
form into cookies. these do not spread or rise, so whatever shape you make them into, that's the way they will bake. i made them teaspoon sized, smashed down a smidgen. sprinkle with kosher salt & bake for 8 minutes. *can go longer for another minute or so if you want, but i like my stuff underbaked and i bet you, matt does too.
verdict: i had nancy try them. she & i could not get around the texture of it, it's just different. i left out two for dw to try and he enjoyed it. the initial bite (which is what nancy & i had) is crumbly & soft, but as you eat more, it becomes more appealing. i *almost* didn't give them to matt nathanson for fear they were shitty. but bigK talked sense into me. it's just the texture of a non-gluten baked good (we think), it's not bad, it's just not something we are used to as gluten eaters.