Grain Free Quinoa Chocolate Chip Cookies

YUM!!  All three of us - my son, my husband, and myself loved these cookies - now, that's a rare thing!  So, I am sharing the recipe right away.  The wonderful, Wendy, of cookingquinoa.net, invented these.  Here is the link to her original recipe:  Quinoa-Flax Chocolate Chip Cookies
I made a few changes, so here's my vegan, gf, non-processed sugar version:

Ingredients:

1 1/4 cups GF flour blend (Bob's Red Mill garbanzo and fava bean flour) + 1/4 cup quinoa flour
1 cup organic quinoa flakes
1/4 cup ground organic golden flax see
1 tsp baking soda (aluminum free)
1 tsp sea salt
1/2 tsp ground organic cinnamon
1/2 cup melted organic coconut oil
1/2 cup organic applesauce
1 1/2 cups coconut palm sugar
2 "flax eggs" = 2 tsps of flax seeds ground and then mixed with water.  Let sit for a few minutes until egg-like consistency
1 1/2 tsp vanilla extract
1 cup of cacao nibs mixed with some agave to coat  (I chose to do this instead of chocolate chips to avoid the processed sugar and other non-gf ingredients)

Directions:

1.  Preheat oven to 350 and line 2 baking sheets with parchment paper.
2.  Make the flax eggs.
3.  Combine flours, quinoa flakes, ground flax seeds, baking soda, sea salt, and cinnamon.
4.  Using an electric mixer, mix together the coconut oil, applesauce, and coconut sugar.  Add the flax eggs and mix again.  Add the vanilla and reduce speed to low.  (I added a little bit of agave nectar in because I have such a sweet tooth).  Add in the flour mixture and beat until combined.  Stir in the chocolate chips or sweetened cacao nibs.
5.  Drop in teaspoonful onto the baking sheets.  They are sticky, so use the parchment paper.  These cookies really spread out, so give them some room.  Bake for about 10 mins until they start to brown on the edges.  Allow to cool or they will be mushy when you try to eat them.  They are soft and wonderful once cooled.

I hope you enjoy these!  We agreed that they actually taste even better after they have been refrigerated for a few hours!
Thank you, Wendy, for sharing!!