Quinoa Flour Chocolate Chip Cookies

These quinoa flour chocolate chip cookies surprised not only me but my family as well!

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I’m having much better luck experimenting with quinoa flakes and quinoa flour than I did ten years ago. The quinoa flour does not leave a bitter aftertaste in these chocolate chip cookies, which I know many folks will appreciate.

Here is a trick to take out the bitter taste of quinoa flour when making muffins and cakes:

• Preheat the oven to 215 degrees
• Line a cookie sheet with parchment paper
• Pour quinoa flour onto the cookie sheet no thicker than 1/4 inch
• Bake for 2 hours
• Cool completely before storing ~ freeze for longer storage, up to 8 months

To Make Quinoa Flour Chocolate Chip Cookies, You Need These Ingredients:

• • Egg ~ or an egg substitute (I prefer aquafaba for egg-free baking)
  • Salted butter ~ or dairy-free substitute
  • Sugar
  • Vanilla
  • Quinoa flour
  • Baking soda
  • Salt
  • Semi-sweet chocolate chips ~ I used Enjoy Life Semi-Sweet or Dark Chocolate Chips.
  • Chopped walnuts ~omit for nut-free and less fat

These tasty cookies freeze well, too.

Why Bake With Quinoa Flour?

• Protein & Fiber content is higher than wheat.
• A good source of vitamins and minerals.
• Fewer carbs than wheat.

Another delicious quinoa cookie is Chewy Chocolate Chip & Cranberry Quinoa Cookies.

There are three Weight Watcher points plus for each quinoa chocolate chip cookie with nuts.

Enjoy!

Print Recipe

Quinoa Flour Chocolate Chip Cookies

A deliciously soft cookie with allergy-friendly options.

Prep Time8 minutes mins

Cook Time10 minutes mins

Total Time18 minutes mins

Course: Dessert

Cuisine: American

Keyword: corn-free, dairy-free, gluten-free cookies, Peanut-free, quinoa chocolate chip cookies, quinoa recipes, soy-free, vegetarian

Servings: 26 Cookies

Calories: 102kcal

Author: Mary Krick

Ingredients

• 1 egg ~ I have not tried this with an egg replacement but would suggest aquafaba~3 tbsp of garbanzo bean liquid
• 1/2 cup salted butter softened ~ or a dairy-free substitute
• 2/3 cup sugar
• 1 tsp vanilla
• 1 & 1/2 cups quinoa flour
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 cup semi-sweet chocolate chips ~ I use allergy-friendly chips Enjoy Life
• 1/3 cup chopped walnuts ~omit for nut-free and less fat

Instructions

• Preheat the oven to 350. Prepare a baking sheet with parchment paper or a silicone liner.
• Place super soft or slightly melted butter in a large mixing bowl.
• Add sugar and mix well. Add egg and vanilla and mix well.
• Add baking soda, salt, and quinoa flour. Stir to combine well.
• Stir in chocolate chips and optional nuts. The dough will have a sticky texture.
• Place mounds of 1 1/2 tbsp dough on the prepared cookie sheet and slightly flatten.
• Bake for 10 minutes. Remove from oven and let cookies rest for 3-5 minutes before transferring to a cooling rack.
• Enjoy one right away; they are delicious. I also like them frozen.

Nutrition

Serving: 1Cookie | Calories: 102kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 96mg | Potassium: 40mg | Fiber: 1g | Sugar: 7g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Recipe idea from, www.whatsinthepan.com