Quinoa Chocolate Chip Cookies

by Maggie on March 15, 2010

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Quinoa is such a perfect grain.

Look at the picture.  I love the way the quinoa flakes have unrolled in these cookies.  It’s like art.

And my goodness these are yummy little cookies.

It’s been a while since I’ve craved a cookie.  I think all of this baking has moved me away from the simplicity of cookies.  I am in the kitchen a lot.

I have clients for whom I bake.  I have family for whom I bake.  And I have a cafe for which I bake.  I basically bake every day – though I do try to take Wednesday off.  But that’s about it.

I think it’s an addiction.

Last week I was feeling like making some cookies, and my friend Rachelle always sends me great recipes she receives as a member of Martha Stewart’s cookie of the day club.  The most recent recipe she sent me was for oatmeal cookies with dried apricots and white chocolate.  I don’t stock apricots or white chocolate (can you get dairy-free white chocolate?) so I only used this recipe as a starting point.  It helped me get my measurements organized.  So thanks Martha (and Rachelle).

This recipe is a keeper.  It reminds me a lot of the Quinoa Breakfast Brownies – have you made those yet?  If not, you need to.  They’re an instant (and healthy) hit.  These quinoa chocolate chip cookies share a lot of the same ingredients as the breakfast brownies.  So now you can have brownies or cookies for breakfast.  Your choice.

Quinoa Chocolate Chip Cookies

1 1/2 cups my all-purpose bean-free flour mix

1 1/2 cups quinoa flakes (you could use oats)

1/2 tsp baking soda

1/2 tsp guar/xanthan gum

1 tsp sea salt

1/4 cup cane sugar (optional)

1 cup sucanat

2 1/2 tbsp ground flax

3 tbsp water

3 tbsp applesauce

2 tsp vanilla

3/4 cup coconut oil (melted)

1 cup of chocolate chips

Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper.

In a large bowl combine bean-free flour mix, quinoa flakes, baking soda, guar gum, sea salt, cane sugar if using, and sucanat.

In a small bowl combine the ground flax with water.  Add applesauce, vanilla, and melted coconut oil to the flax-water mixture.  Stir until combined.  Add wet ingredients to the dry ingredients – it might seem a little dry so you could try adding 2-3 tablespoons of warm water.  Stir in chocolate chips.

Shape cookies into balls and place on prepared cookie sheet.  You don’t need to worry too much about spacing as they don’t spread very much.  Press balls with the heel of your hand and bake for 14 minutes (check at 12 minute mark).

Remove from oven and let cool on tray for one minute.  Place cookies on a rack to cool.  Enjoy!

Have you been baking with sucanat yet?  I am in love with it and it goes so well when paired with quinoa.

You can also find this recipe and many more ‘slightly indulgent’ recipes at Simply Sugar and Gluten-Free