Chocolate chip cookie



Ingredient Amount % as is
HOMECRAFT® Quinoa 112 flour 19.25
NOVATION® 4600 functional native corn starch 3.20
PURITY® ALPHA 801 Flour 4.00
Salt 0.35
Baking soda 0.28
ASTRAEA® liquid allulose 6.33
GLOBE® 63 DE glucose syrup NON-GMO 6.33
Sugar, brown, light 11.65
Butter, unsalted 17.49
Ticaxan® Xanthan VI 0.13
Egg, whole 8.38
Vanilla extract 0.40
Chocolate chips, semi-sweet 22.21
TOTAL 100.00


  1. Preheat conventional oven to 375°F.
  2. Sift together all dry ingredients and set aside.
  3. Cream softened butter and sugars together.
  4. Incorporate eggs and vanilla in two additions, mixing after each one. This may look slightly broken, but will bind once the dry ingredients are added.
  5. Add dry ingredients, mixing until a smooth batter is formed.
  6. Scrape down sides of bowl to better blend in chips, and scoop (~30 g) onto aparchment-lined baking sheet.
  7. Flatten each cookie slightly before baking.
  8. Bake for about 10-12 minutes, turning the pan once at 5 min.
  9. Let cool slightly and remove from sheet trays. Finish cooling on wire racks.