Double Chocolate Pignoli Cookies
Makes 12-15 Cookies
2 cups gluten free rolled oats
1/2 cup quinoa flour
1/2 cup millet flour
1/4 cup cacao powder
1/2 cup chocolate chips
1/4 cup pine nuts, toasted
1/2 cup palm sugar
1/4 coconut oil
1 cup plain yogurt (Greek or goat’s milk)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
In a bowl, combine oats, flours, cacao powder, baking powder, baking soda, and salt.
In the bowl of a stand mixer, beat the coconut oil with the sugar until pale in color. Stir in the egg until well incorporated. Add the yogurt and vanilla. Mix well.
Add the flour mixture to the wet ingredients; mix just until incorporated.
Fold in the dried cherries and white chocolate chunks.
Drop heaping tablespoons of batter onto the baking sheets. Leave a 2-inch spaces between the cookies.
Place in the oven and bake 15 minutes.
Remove from the oven and transfer the cookies with a spatula to a cooling rack.