Quinoa Flour Chocolate Chip Cookies
A deliciously soft cookie with allergy-friendly options.
Servings: 26 Cookies
Calories: 102kcal
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