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 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!
Quinoa Flour Chocolate Chip Cookies
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
Recipe idea from, www.whatsinthepan.com
