Adapted from http://lovesfoodlovestoeat.blogspot.ca
2 C Rice Flour
2/3 C potato starch
1/3 C Tapioca starch
1.5 tsp Xantham Gum
2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup coconut butter room temperature
3/4 cup coconut sugar
1/4 cup light brown sugar
4 large eggs (or egg substitute like chia seeds)
2 teaspoon vanilla extract
1 teaspoon almond extract
1 cup cooked quinoa, cooled
1 cup desiccated coconut (unsweetened)
2 cup dark chocolate chunks or chips
Preheat oven to 375° & Line 2 baking sheets with parchment paper.
Whisk together flours, baking powder, and baking soda. In stand or electric mixer, cream butter, sugars until light and fluffy. Add eggs, vanilla, and almond extract, and mix until pale and fluffy, about 2 more minutes. Mix in flour mixture, 1/2 cup at a time. Stir in quinoa, coconut, and chocolate.
Plop spoon size balls of dough onto sheets an inch or so apart, and bake until golden, 12–15 minutes.