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Quinoa Chocolate Chip Cookies

Vegan, Gluten-free Quinoa Cookies

Quinoa Chocolate Chip Cookies

Quinoa Chocolate Chip Cookies? Don't run away! Quinoa flour goes surprisingly well in chocolate chip cookies! So well that these vegan cookies almost disappeared before we could even take a picture of them!

These quinoa cookies are also gluten-free, making them a perfect treat for almost everyone.

Try them and you'll have to agree that this Quinoa Chocolate Chip Cookie recipe is one of the best quinoa recipes around. And feel free to sub millet or sorghum for quinoa flour.

Total prep & cook time: 60 min

Makes 3-dozen 3-inch Cookies

Nutrition Data Per Serving, 34g: 159 calories, 19g carbohydrate, 10g fat, 139mg sodium, 1g dietary fiber, 1g protein, 12g Sugars, very low in Cholesterol. Estimated glycemic load: 12

Ingredients:

  • 1 1/2 cups quinoa flour
  • 1/2 cup tapioca flour
  • 1/4 cup arrowroot starch
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 tsp xanthan gum
  • 1 cup vegan butter (we use Earth Balance brand)
  • 3/4 cup cane sugar
  • 3/4 cup packed brown sugar
  • 2 teaspoon vanilla extract
  • 1 Tbsp egg replacer plus 1/4 non-dairy milk or 2 Tbsp flax seeds mixed with 1/4 cup warm water
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  • 1 1/2 cups or 12 oz bag of chocolate chips
  • 1/2 cup semi-sweet or white chocolate chips
  • Optional: 1 cup toasted pecans, coarsely chopped

Directions:

  1. Preheat oven to 375 degrees
  2. Line cookie sheets with parchment paper
  3. In a small bowl whisk together quinoa flour, tapioca flour, arrowroot starch, baking soda, salt, and xanthan gum. Set aside
  4. In a large mixing bowl cream vegan butter with sugars
  5. Beat in egg replacer
  6. Add flour mixture and stir until just mixed
  7. Stir in chocolate chips and nuts if using
  8. Using a 2 oz cookie scoop, scoop cookies onto prepared cookies sheets
  9. Bake for 10 to 12 minutes until golden brown
  10. Remove from oven and let cool on cookie sheets
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Recipe Tips:

To toast pecans, place the nuts in a single layer on a baking sheet and bake for five minutes at 350 degrees.

If your cookies spread out too much during baking try chilling the dough in the fridge for 30 minutes before baking.

Quinoa flour is expensive, and can be hard to find. Millet or sorghum flours, or a combination, are good substitutes.

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More GF Cookies & Bars:

Cocoa Nibbles Raw Cookie Bars
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