Quinoa Flour Chocolate Chip Cookies

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

I’m having much better luck experimenting with quinoa flakes and flour than I did ten years ago. There is no bitter aftertaste from the quinoa flour 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 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