Quinoa Chocolate Chip Cookies

by Maggie on March 15, 2010

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

{ 9 comments… read them below or add one }

Lynda@meandmypinkmixer March 15, 2010 at 2:35 pm

I just found your blog & love it! I am trying to make healthier foods for my family and have been looking for ways to use sucanat and whole grains like quinoa. Can’t wait to try these & check out more of your recipes 🙂


Maggie March 15, 2010 at 4:01 pm

Thanks Lynda! I adore the name of your blog so now I’m going to check it out!


Heidi Kelly March 15, 2010 at 10:03 pm

OMG!!! Maggie, you are BRILLIANT!! I must make these for Luke! Cookies and Brownies for breakfast… hey, if you can’t beat ’em, trick ’em! 🙂 Wait till you see the tricky chocolate pudding recipe I put up tomorrow! 😉


Emily May 18, 2010 at 7:04 pm

I made them! I replaced the sucanat with brown sugar and it worked well! I ground my whole flaxseeds in my magic bullet and it worked!!! Snacks for tomorrow at work!


Maggie May 19, 2010 at 5:38 am

Yay Emily! Thanks for reporting back!


Judith Humphreys July 22, 2010 at 11:41 am

Hi Maggie,
could I use Stevia instead of Sucanat? What about Brown Rice Syrup or Honey — or are they too heavy?
Thanks for all your recipes. Sometimes I just read them for fun!


Maggie July 23, 2010 at 4:22 am

Hi Judith – I don’t use stevia in my baking so I’m not really sure. Though I think you could if you just bulk up the recipe a little? Karina the Gluten-Free Goddess just did a great post on sugar subs. Here’s the link http://glutenfreegoddess.blogspot.com/2006/09/sugar-blues.html It’s a great resource. I would love it if you would report back once you try the cookies. It would be great for others to see what worked for you. Thanks Judith – I like reading recipes for fun too!


Lena September 6, 2014 at 7:27 pm

Maggie, in some of your recipes, you list quinoa flakes, like for these wonderful looking cookies. In which part of a store might I find these? Thank you!


Maggie September 8, 2014 at 8:14 am

Hi Lena! I buy mine in the bulk section or cereal section of the health food store. If you don’t find them, ask them to bring them in! This is what I’ve been doing for years and it almost always works 🙂


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