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:
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 tablespoon vanilla extract
2 cups blanched almond flour
1 cup cooked quinoa
1 (9 oz) bag Lily’s chocolate chips (stevia sweetened)
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!