Quinoa Coconut Chocolate Chip Cookies -

5 from 1 vote

Quinoa Coconut Chocolate Chip Cookies

Healthier cookies with quinoa flakes and coconut oil. Slightly crunchy with a soft center. Low FODMAP, gluten, dairy, and peanut-free.

Prep Time10

Cook Time14

Total Time24

Course: Dessert, Snack

Cuisine: American

Keyword: corn-free, dairy-free, gluten-free cookies, Low FODMAP, nut-free, Peanut-free, quinoa coconut chocolate chip cookies, Quinoa cookies, snacks, soy-free

Servings: Cookies

Calories: 142kcal

Author: Mary Krick

Ingredients

1/2 cup Coconut Oil
3/4 cup Sugar
1 large Egg
1 1/2 tsp Vanilla Extract
2 Tbsp Water
1 cup plus 1 Tbsp Gluten-free baking flour blend ~ corn-free If needed
1/2 tsp Guar gum or Xanthan gum ~ omit if this ingredient is already in the Gluten-free baking blend
1 cup Quinoa flakes
1 tsp Baking powder ~ corn-free if needed
1 tsp Cinnamon
1/4 tsp Salt
1 cup Semi-sweet chocolate chips ~ I used allergy-friendly chips

Instructions

Preheat oven to 325-degrees F
Line a baking sheet with parchment paper or silicone liners.
In a large mixing bowl cream coconut oil and sugar.
Add egg, vanilla extract, and water. Mix well.
Add all other ingredients except chocolate chips. Mix until blended.
Stir in chocolate chips.
Scoop up about 1 1/2 Tbsp of dough and place on prepared cookie sheet leaving some space between for slight spreading.
Bake for 14 minutes.
Remove from oven and let cookies sit on the pan for about 5 minutes.
Transfer to a cooling rack. Store room temperature cookies an airtight container or freeze.

Notes

**Corn-free baking powder

**Allergy-friendly Nestle Chocolate Chips

**Allergy-friendly Enjoy Life Chocolate Chips

Nutrition