I’ll admit I wasn’t sure how quinoa would do in a cookie, if it would mess up the consistency or throw people off when they bit into it and felt little lumps, but my worries were all in vain – these Quinoa Chocolate Chip Cookies turned out better than I dared to hope!
The funny thing is that you don’t really notice the quinoa at all. It’s there, but it’s very subtle. The overall experience is that of biting into a tender, delicately sweet, moist chocolate chip cookie. Score!
I took a huge tray of these cookies to a party this past weekend and so I had a group of completely unbiased taste testers to give them a try…the best kind of feedback to get! The group enthusiastically taste tested, and taste tested, and taste tested…until all the cookies were gone 🙂
There are a few other cool things about these cookies:
- It’s gluten free: I used a combination of the cooked quinoa and blanched almond flour rather than traditional white grain flour.
- It’s free of cane sugar and low glycemic: No refined cane sugar in these sweet morsels, just some unrefined coconut sugar. It’s also possible to sub out some of the coconut sugar for a bit of liquid stevia if you’d like to lower the sugar grams even more.
- The chocolate is stevia-sweetened: To keep our sugars in check even more I’ve used Lily’s chocolate chips which are sweetened with stevia and contain zero cane sugar.
- The serving size: Using 1 heaping teaspoon of dough will get you 48 petite cookies, which make portion control easy. You can enjoy a little cookie without taking in too many calories!
Here are my other favorite gluten free cookie recipes:
- ¼ cup coconut oil, softened but not melted
- ⅓ cup palm shortening
- 1 cup coconut palm sugar
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 egg
- 1 Tablespoon vanilla extract
- 2 cups blanched almond flour
- 1 cup cooked quinoa
- 1 (9oz) package stevia-sweetened chocolate chips
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a large bowl beat the coconut oil and the shortening on high for 30 seconds. Add the coconut sugar, baking soda and salt. Beat on medium for 2 minutes, scraping down the sides as needed. Beat in the egg and vanilla. Beat in the almond flour and quinoa. Stir in the chocolate chips.
- Drop the dough by teaspoons 2 inches apart on the prepared baking sheet. Bake 6 to 8 minutes or until the edges are lightly browned. Transfer the parchment paper onto a wire rack to cool. Enjoy!