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Quinoa Chocolate Chip Cookies
Category
Dessert
Servings
12
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
- 1/4 cup plus 2 tablespoons 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, plus extra, for topping
Instructions
- 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.
- 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 1/4 cup of the quinoa (save the rest for topping) and stir to evenly distribute. Refrigerate for at least 4 hours or up to overnight.
- Preheat the oven to 350 degrees F.
- 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. Dip the tops of the cookies into the reserved quinoa to coat the tops, and add any extra decorative chocolate chips if desired.
- 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.
- Cook’s Note: These are best enjoyed the day they are baked, or frozen and eaten straight out of the freezer.
Nutrition
Nutrition
- Nutrition Serving Size
- 12
- 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
2 comments
These were really good! My kids did not like. They are definitely both kids who love sweets so it was too much of a sudden switch :) however, my grandmother who has digestive issues loved them! I made a big batch and froze between her and a few other relatives who eat clean, everyone loved! I used oat milk chips for a batch which added an interesting flavor change. Also! I vaccum sealed and shipped to a relative in a super cold climate, and they were great!
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?