Gluten-Free Chocolate Chip Quinoa Cookies

Gluten-Free Chocolate Chip Quinoa Cookies
Delicious quinoa chocolate chip cookies. A gluten-free favorite.



Have I Got a Faux for You


My last cookie post stirred up a veritable stew of feelings. From oat-loving high fives and boogie till the cows come home oatmeal cookie bliss, to very sad, That's okay, I'll sit this one out in the corner moping. Because oatmeal? It's not for everyone. Apparently, oats can be unkind to sensitive celiac tummies. So while many celiacs celebrate the availability of certified gluten-free oats (thank you, Bob's Red Mill!), just as many shun this humble cereal grain for the sake of symptoms or safety.

Avena sativa? Not welcome in many a gluten-free kitchen.

Some believe the trouble starts with its globulin or legume-like protein called avenalin. Some think it's the soluble fiber factor. Others believe that the prolemine in oats called avenin triggers a celiac-like response. The debate rages on. And I'm no scientist, I'm sorry to tell you, so I'll sit this one out. But.

The truth is, Babycakes, you don't want to be around moi after I've eaten too many oats- gluten-free certified or not. Although I tested negative for oat allergy, if I over indulge with my Homemade Gluten-Free Granola or those aforementioned oatmeal cookies, yours truly produces enough, um, wind in my nether regions to keep Wyoming powered for a week.

It ain't pretty, is all I'm saying.

So of course I had to play around with the oatmeal cookie recipe. I couldn't leave my oat-shunning peeps out in the cold without a chewy golden cookie of their own. I rolled up my sleeves and got to work. I stirred up some quinoa flakes, quinoa flour, sorghum flour, organic brown sugar, and olive oil and vegan chocolate chips and guess what?

I think you know what.

In fact (shhh- don't tell those lucky oatmeal cookie folks), this cookie is even better than its oatmeal cousin. It is, I swear, my new favorite cookie. I am Patsy Cline Crazy about it.

Quinoa flakes rock.





Gluten-Free Chocolate Chip Quinoa Cookies
My favorite gluten-free chocolate chip cookie.


Karina's Chocolate Chip Quinoa Cookies

Recipe posted April 2010 by Karina Allrich.

These are now my favorite gluten-free cookies. I mean it. These are the best. Delicious, golden caramel flavor with a chewy quinoa center accented with dark chocolate chips. Gluten-free cookie heaven.

Ingredients:

3/4 cup Ancient Harvest Quinoa Flakes
1/2 cup organic quinoa flour or millet flour
1 cup sorghum flour
1/2 cup tapioca flour or potato starch (not potato flour)
1 1/2 cups organic light brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon cinnamon
2/3 cup light olive oil or organic coconut oil
3 tablespoons real maple syrup
1 tablespoon bourbon vanilla extract
2 large organic free-range eggs or Ener-G Egg Replacer
Warm water, as needed
1 cup vegan dark chocolate chips

Instructions:

In a mixing bowl, whisk together the flours and dry ingredients.

Add in the oil, maple syrup, vanilla and eggs/egg replacer. Combine the wet and dry ingredients with a sturdy wooden spoon until you get a thick, sticky batter.

If you need to, add 1 tablespoon of warm water at a time, as needed, to achieve a (cookie style) dough that sticks together when you pinch it.

Stir in the dark chocolate chips with a wooden spoon. Cover and chill the dough for 30 to 60 minutes.

Preheat the oven to 350ºF. Line a baking sheet with an Exopat or parchment.

Roll spoonfuls of the dough between your palms and form the dough into 24 balls (slightly smaller than a golf ball). Place the dough balls on the prepared baking sheet and press down a bit to flatten slightly- not too much. Place the pan into the center of a pre-heated oven and bake until golden and set - about 22 to 25 minutes until the edges are golden brown and the center is almost firm. The cookies will still have a little give to them while hot; as they cool they will crisp up.

Remove the pan from the oven and allow it to cool for a few minutes; then carefully remove the cookies with a thin spatula and place them on a wire rack to continue cooling.

Lovely warm and melty. Store in a covered container for up to a day or wrap cooled cookies in recycled foil, bag and freeze for longer storage.

Makes 24-30 cookies.


 photo Print-Recipe.png




Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 


We enjoy our sugary treats in moderation, now, don't we darling? Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day. 


xox Karina

64 comments:

  1. No, YOU rock. Ok, the quinoa flakes rock too.

    I'm heading in to the kitchen right now to whip up a batch of these babies to watch with Breaking Bad. A perfect ending to a sunny-after-all weekend. Thank you!

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  2. Seriously, quinoa cookies? What a great idea! I'm always looking for new ways to use quinoa, but most of the time it ends up in salads.

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  3. wow, never heard of a quinoa cookie. this is very cool. ;-)

    paz

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  4. Quinoa flakes are much like oatmeal, rice or wheat hot cereal. The flakes are light, cook quickly, and make a very oatmeal-like cookie. They're a perfect vegan protein. Find them in the hot cereal aisle. xox Karina

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  5. Yummy! I love using quinoa flakes in cookies! :)

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  6. Quinoa and anything chocolate. I find them to be a perfect marriage. Love the recipe - can't wait to try it - adding it to the queue as we speak!

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  7. Just bought quinoa flakes for the first time, and am loving baking with them!

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  8. They look delicious! You're amazing with what you do with Gluten Free baked goods, you know? I'd love to try Quinoa Flakes.

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  9. I'm thinking these would be a healthy, fun and fast breakfast on the go too! :-) Thank you for sharing, I will be making these today!

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  10. Hi Karina....those look awesome! I too can not do oatmeal....get the exact same reaction as I do to gluten. Think I will be making these real soon! Thanks for sharing, Ina

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  11. I can do oatmeal in limited amounts - I get the same issues as you do, Karina. :) Just recently bought quinoa flakes for the first time, and what a welcome, pleasant substitute! I'll definitely have to try some of your cookies with them!

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  12. Thank you so much. I loved the Buckwheat Chocolate Chip cookies, but my newest baby is sensitive to buckwheat, so I've given it up for now (I am a nursing mama). I can't wait to try these.

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  13. Thanks for sharing this! I can't wait to give 'em a go... they look so yummy!

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  14. I am going to try these this weekend. They look fantastic! I have not tried baking with quinoa flakes yet, excited to taste these.

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  15. I don't know, I still haven't warmed to quinoa flakes, when I granola it, it doesn't seem to cook as well as oats and I tried them in a quinoa-meal type cookie and they were just blah. I'd love to know if you have any tips for baking with quinoa flakes?

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  16. I'm always on the lookout for GF cookie recipes and this sounds great. I'm anxious to try it out, though I am surprised to see quinoa in cookies.

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  17. Just a THANK YOU! :)

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  18. Brilliant once again! Can't wait to try these!

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  19. I should have bought those quinoa flakes that had been reduced the other day!! I just didn't know what to do with them then... darn!
    I am also not sure about oats yet. I had blood work done a couple months ago with the intention of trying some oats and monitoring. I have had them twice now. Once I seemed to do okay, the other time, not so sure. But then sometimes I think after 15 years of not needing oats in my diet, do I really need to try them?

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  20. These look great, I will try this soon!

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  21. Thank you for this recipe! I'm a bit nervous about consuming oats. I haven't tried it since I found out I was gluten intolerant. This looks delicious!

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  22. oh. my. goodness. I made these this afternoon and CANNOT stop eating them. Thanks so much for such a YUMMY recipe!

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  23. Yum, these look fantastic! I've been doing a lot whole quinoa grains lately but have yet to dive into the wonderful world of the flakes. This recipe seems like a great place to start though!

    ~Aubree Cherie

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  24. Another entertaining and candid post - you gave me a good chuckle. Even though I am not one of the oatmeal-sensitive people, I can't wait to try these. I think it's time to delve options that quinoa flakes hold.

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  25. YUMMMM. :D
    I'm gonna rock these out with carob chips and dunk the heck outta them in some vanilla hemp milk. Crunchy-Hippie-cookie-break?, yes please!!

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  26. How happy am I that there are other quinoa flake lovers out there in the gluten-free universe? Thank you, all. You're going to inspire more quinoa recipes... just warning ya. xox Karina

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  27. I made these last Sunday. So good! The batch was gone in two days. My children have been begging me to make more. So, I made a batch today. This batch didn't turn out as well as the first. With the first batch I used the potato starch and 1 T maple syrup and had to use 2 T agave since I didn't have enough maple syrup on hand. Today I used the tapioca flour and 3 T maple syrup. These cookies flattened while baking, have a much chewier texture, and don't have the hint of cinnamon goodness. I can taste the xanthum gum. I just wanted to share my experience. I am relatively new to GF baking & cooking and find it much more challenging!!

    Thank you, Karina! Your blog has become my light in the darkness!

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  28. These cookies are so good! I am going to give it another try -- I probably did something wrong.

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  29. These rocked! I've been missing oats. These are a good substitute for my oatmeal chocolate chip cookies. I've used quinoa flakes as a substitute for breadcrumbs in things like meatloaf, and as hot cereal, but never as a substitute for oats. Yum!

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  30. I am impressed by your blog. My first time here, but cannot get enough - your pictures are breath-taking.

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  31. I can't tell you how glad I was to have pulled some of the Quinoa Breakfast Brownies out of the freezer just before we left for Texas. They held me through breakfast at both airports. Gluten Free in San Antonio and Austin was great though, most restaurants had separate menues. Just those darn airports! Thanks so much Karina!

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  32. These look so Yummy! It is possible I have crones or colitis and my Aunt advised that I Should try a gluten free diet. I intend to try these cookies!
    LittleMiss

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  33. Karina, I baked these yesterday afternoon, and was happily surprised when they turned out so yummy. I didn't have brown sugar, so I ended up using cane sugar, the texture is a bit crunchy but still delicious! I kept eating the batter, couldn't wait for the cookies. Love your blog, its an amazing reference. Thank YOU!
    Stephanie

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  34. Oooh thank you for these. I am still in the no-oats corner and I love quinoa anyhow and think it pairs better with chocolate than oats anyhow. I like the use of cinnamon.

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  35. Oh, my heavens, these are fabulous!!
    Thanks for posting this tasty recipe.

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  36. These did not last long in our household. We added chopped dried cherries for some extra zing. Thanks!

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  37. OMG, these are the BEST cookies I have had. I usually don't like gf cookie dough but this was AWESOME!! My daughters that are 11 and 9 made these by themselves last night. I was floored. Everyone loved them.

    They did do a few things different because of non-availability of ingredients last night: 2 eggs (from our own chickens) 1/2 rice flour instead of quinoa flour. I wanted to try to make these without the brown sugar, replacing it with rice syrup. I can't do sugar (though I did eat these) and my mother has cancer and I only want her to eat healthy foods, no cane sugar. So we are going to experiment with that instead. But THANK YOU from the bottom of my heart for sharing this!!

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  38. Anonymous22:45

    I made the cookies according to the recipe. They were hands down the BEST GF, egg free cookies I have ever put in my mouth. Seriously.

    Everyone in my family who can eat gluten was raving about them and begging to have some. That is the best litmus test.

    Question - has anyone substituted agave syrup for the brown sugar? I am curious how they turn out.

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  39. Vanessa22:51

    Love, love, LOVE these cookies!! This was my first attempt at gluten-free baking, and they definitely convinced my skeptical husband that gluten-free doesn't have to mean taste-free!

    I am curious as to whether the recipe would work if I substituted 1/2 the oil for applesauce. Has anyone tried this?

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  40. Anonymous21:30

    I have made this recipe three times now. I never can keep the cookies around very long. All the family eats them, even though I make them for those of us who are not eating gluten.

    Thank you so much for sharing!

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  41. So the first time I tried these, I thought "nah"...not great. But now that I'm on a dedicated mission to learn to LOVE and embrace quinoa...I tried them again and had much better results. Problem was...I was doing my pre-GF baking tip of slightly underbaking cookies. Doesn't work so well with GF stuff, especially quinoa. They kinda turn wet the next day. So I baked these cookies yesterday and, because of my determination & quinoa-loving mission, I RE-BAKED them today (seriously, will I ever follow directions??!)....and all I can say is FAB-U-LOUS! I'm on team quinoa! Another keeper, Karina - thanks again!

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  42. Thanks for the cookie love, Everyone! These are definitely not wet cookies... Mine were pleasantly crisp and slightly chewy inside. Freeze leftover cookies for best texture. Gluten-free goods don't retain taste and texture at room temp for very long. xox Karina

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  43. Hi Karina, I so needed to read your blog today! I have been down with the blues for a couple of days now, must be lack of sunshine! you make me laugh! just what i needed. i just got on my computer and have so many interesting sites on my Fav list (yours is on there) and was thinking what do i want to check out. and i instantly thought of your site. I'm glad i did i was laughing in no time. Thank-you, I admire your way with words and i needed that sense of humor that you put in to your blog,recipes. they can lighten a heavy heart and cheer up a sadden soul and cure a bad case of the munchies all in one blog. As for those cookies I will be trying that recipe as well as many others from your site. I haven't tried quinoa as of yet but will very soon and probably with this cookie recipe. my family loves chocolate chip cookies!! so i'm always trying to make a healthier version of them. will see if they pass the mark with my son, (the pickiest one) in the family. Thanks, for all that you do. it's very helpful and sometimes a little humorous which is just what is needed. !!!!!!!!!!!HAPPY NEW YEAR!!!!!!!!!

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  44. Karina,
    Thanks a lot for another great recipe! These cookies are delicious!
    Zuzana

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  45. These rock. Seriously. I subbed arrowroot for the tapioca flour (I cannot find tapioca flour here!) but otherwise left the same. I would happily make these for a mixed gathering and don't think anyone would realize they are GF or vegan. Yum! I posted a picture of the ones I made on my blog, with a link to your recipe.

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  46. I baked these yesterday and I LOVE them! They are best when cooled completely because they get all crispy/chewy. I ground my own quinoa flour in a Blentec blender (way cheaper than buying the flour ground!) and I used 1/3 C. canola and 1/3 C. EVOO ( I didn't know if EVOO would sub for "light olive oil" and I didn't want it all strong flavor of olive oil- worked great! Then I baked a batch and froze a second in dough balls to pull out when I want a tasty treat.

    P.S. LOVE your blog. So delish, so fresh and so real.

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  47. organicjuju21:49

    I've been looking forward to making this recipe and I got the quinoa flakes today. Can I sub any of my other flours for the quinoa flour? I did not find that in my store.

    Love your recipes!

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  48. Thank you all so much! I love your wonderful comments. Gluten-free love back atcha! xox

    As for subbing the bit of quinoa flour- if you like a dense whole grain cookie, sub it with a whole grain high protein flour like brown rice flour, buckwheat flour or millet flour. For a lighter taste try rice flour or even tapioca starch. xox (These changes may affect crispness and/or baking time.)

    Karina

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  49. Danielle17:03

    Karina - thank you so much for sharing this one!
    I used Bob's Mill all purpose flour 2c, instead of the first three flours listed. Not really sure what light olive oil is, so I used my EVOO - they still came out EXCELLENT!!!! Baking time 22 min at 350. My PMS tummy is quite happy right now! :D thanks again!

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  50. Do you think Spectrum vegetable shortening would work in place of olive oil and if so how much do you suggest using?

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  51. Spectrum Organic Shortening works well in cookie recipes. Try the same amount, or start with a little less (1/2 cup) and see how the dough behaves.

    Karina

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  52. Kimberley13:45

    I tried these out today. Delicious!! I ran out of Maple Syrup, so I used 1tbsp of Maple Syrup and 2 tbsps of Honey. I also didn't have any Vanilla but the cookies turned out great anyway!

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  53. Anthea17:14

    Wow, I made these last night and they are the bomb! I wanted to make them zero glyemic, so I used Lakanto instead of the brown sugar and maple syrup. I ground up the lakanto granules into a powder and used 3/4 cup of the powder. I also used coconut oil instead of olive oil. I used eggs instead of egg replacer and I found grain sweetened choc chips! Probably not exactly zero glyemic but close enough, they only have 4g sugar. These are by far the best treats I have made with lakanto!

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  54. Jessica05:54

    Wow these taste soooooo good! Just made a batch because we finished your buckwheat cookies and thought we'd try something different... and boy are they great! Thanks so much Karina you trully are a goddess :)

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  55. Anonymous21:21

    These are the BEST cookies. Love them. Have made them many times now. Recently made them for family - who was scared of my making something healthy and allergy-friendly. Turns out that they asked for the recipe. THAT is awesome. Thank you!

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  56. I just made these. Instead of 1 and 2/3 cup of brown sugar I used 1 and 1/3 cup of coconut sugar. They came out great. If anything, too many chocolate chips. Next times I'll use 3/4 cup of chocolate chips. Love this blog!

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  57. These look SO tasty, and I have friends who need gluten free recipes so will definitely pass this on :)

    Sophie
    http://what-sophie-said.blogspot.co.uk/
    xxx

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  58. Definitely need to give the recipe a go! Yay for gluten-free baking

    http://lifeandcity.tumblr.com

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  59. Try to find a substitute for palm oil. It is from our ravaged rainforests.

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  60. When you measure the coconut oil....is it melted? Thanks..... :)

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  61. When you add the coconut oil...is it in the solid or liquid form? These look awesome...waiting to try them |:)

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  62. These came out yum but mine did not spread like the photo and ended up flat and thick, and dry after only 20 mins cooking. Still taste good, but I wanted that chewy inside :(

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  63. I just made these and they are yummy but mine did not spread like the photo. They rose slightly so are like flattened balls still and turned out dry after only 20 mins of cooking. I wanted that chewy centre :( what did I do wrong?

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Karina - Gluten-Free Goddess xox


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