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Photo Credit: Elizabeth Newman

Quinoa Chocolate Chip Cookies

These chocolate chip cookies get a bit of a healthier kick with quinoa, gluten-free flours, and coconut sugar - but they don't taste like a "healthy" dessert at all! They're so delicious, and have a great nutty kind of texture from the quinoa that I just love.

These are

best enjoyed the day they are baked, or frozen and eaten straight out of the freezer.

 

 
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Quinoa Chocolate Chip Cookies

Category

Dessert

Servings

12

Prep Time

10 minutes

Cook Time

15 minutes

Calories

339

Author:

Giada De Laurentiis

Image of Quinoa Chocolate Chip Cookies

Ingredients

  • 1/4 cup raw white quinoa
  • 1/2 cup 1 stick unsalted butter (organic and grass-fed preferred), melted and cooled
  • 1 cup coconut sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg plus 1 egg yolk (at room temperature)
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup bittersweet chocolate chips

Instructions

  1. This recipe originated on Giada’s Holiday Handbook. Episode: Live Well Party.
  2. Place the quinoa in a dry pan over medium heat. Cook, stirring occasionally, until the quinoa is evenly toasted and beginning to pop, 3 to 4 minutes. Remove from the heat and allow to cool completely.
  3. Add the melted butter, coconut sugar and vanilla extract to a medium bowl. Using a rubber spatula, stir to combine and soften the sugar. Add the egg and egg yolk and stir until smooth. Add the almond flour, coconut flour, baking soda and salt and stir until it forms a soft dough. Add the chocolate chips and quinoa and stir to evenly distribute. Refrigerate for at least 4 hours or up to overnight.
  4. Preheat the oven to 350 degrees F.
  5. Line 2 rimmed baking sheets with parchment paper. Scoop 1/4-cup balls of cookie dough evenly onto the baking sheets leaving 2 inches between each scoop. Flatten them slightly. Bake, rotating halfway through, until the edges are just set and the centers are still slightly underdone, 13 to 15 minutes. Allow to cool for 10 minutes on the baking sheets, then remove to a wire rack to cool completely.

Nutrition

Nutrition

per serving
Calories
339
Amount/Serving % Daily Value
Carbs
31 grams
Protein
9 grams
Fat
21 grams
Saturated Fat
10 grams
Cholesterol
171 milligrams
Sodium
308 milligrams
Fiber
3 grams
Sugar
18 grams
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gluten free

1 comment

  • Author's avatar image
    Jessie Rivera

    I feel like my chocolate chip cookies never turn out but these were absolutely delicious and perfect! I’m curious if it’s absolutely necessary to chill the batter before cooking them?

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