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How to Make Quinoa Chocolate Chunk Cookies

Though this recipe for Quinoa Chocolate Chunk Cookies includes some refined ingredients like sugar, seeing as we had never run across a quinoa-filled cookie, Kristen whipped it up for all to see with the understanding that those who prefer all-natural ingredients can use substitutes for sugar, butter, etc. So please, no finger-pointing comments from the food police on this one. Thanks, and enjoy. - Ben Kim

This recipe calls for quinoa, which adds a nutty and chewy crunch to these delicious, gluten-free cookies!

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Planning ahead is essential to this recipe as the quinoa needs to be cooked and cooled before mixing into the dough.

Ingredients:

1 1/4 cup Brown Rice Flour
1/4 cup Cornstarch
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsalted butter, room temperature
1/4 cup sugar
1/4 cup light brown sugar
1/4 cup honey
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup cooked quinoa, cooled
1/2 cup unsweetened, dried coconut flakes
1 cup dark chocolate chunks or chips

Directions:

Preheat oven to 375 F and line 2 baking sheets with parchment paper.

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Whisk together flour, salt, baking powder, salt and baking soda.

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In mixing stand or electric mixer and bowl, cream butter, sugars and honey until light and fluffy.

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Add eggs, vanilla and almond extract and mix until pale and fluffy - about 2 more minutes.

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Mix in flour mixture, 1/2 cup at a time to 'wet' ingredients using a wooden spoon.

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Stir in quinoa...

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coconut...

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and chocolate.

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Stir until just combined.

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Scoop spoon size balls of dough (I use an ice cream scoop to make nice, even-sized cookies) onto sheets an inch apart. Bake until golden brown, approximately 12-15 minutes.

Cool cookies on wire rack.

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Enjoy these mouthwatering Quinoa Chocolate Chunk cookies!

Makes approximately 18 large cookies or 24 smaller cookies.

Cookies freeze very well if stored in an airtight container for up to 3 months.

*If you are not gluten sensitive, you can substitute rice flour and cornstarch with 1 1/2 cups whole wheat flour.

Recipe was adapted from: LovesFoodLovesToEat.blogspot.ca

 
 

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