Vegan Quinoa Chocolate Chip Cookies, Gluten Free
Quinoa is one of our favourite grains to work with and recommend. Because quinoa flour is high in protein, it will bake similarly to regular flour and result in a delicious melt-in-your-mouth, soft cookie. Quinoa flour is a wonderful option for gluten-sensitive or allergic patients and is rich in fibre, magnesium, phosphorus, folate and small amounts of B vitamins.
- 1 cup quinoa flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup brown sugar, packed
- 1/3 cup coconut oil, melted
- 1 flax or chickpea flour egg
- 1/4 cup almonds butter or peanut butter
- 1 tsp vanilla extract
- 1/2 cup vegan chocolate chips
- 2 tbsp chopped and toasted almonds or roasted peanuts
- course sea salt for sprinkling on top
- Preheat the oven to 350F. Line two baking sheets with parchment paper or silicone mats and set aside.
- In a mixing bowl combine the quinoa flour, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the coconut oil, sugar, and flax or chickpea flour egg. Add the nut butter and vanilla extract and stir to combine.
- Gently fold the dry ingredients into the wet. Once fully incorporated stir in the chocolate chips and peanuts.
- Scoop cookies onto the baking sheet (about 2 tablespoons per cookie), flatten slightly and sprinkle a little sea salt on each cookie. Bake for 8 minutes until slightly brown on the edges. They will feel slightly underdone but will continue to harden while they cool.
- Let cool 5 minutes on the baking sheet then transfer to wire cooling racks to cool completely.
Flax Egg – To make a flax egg combine 1 tablespoon of ground flax seeds with 3 tablespoons of water. Whisk together until thick and gelatinous.
Chickpea Flour Egg – High in protein, chickpea flour works both as a binder and leavener and is one of the best natural egg replacers for baking. Mix 3 tablespoons of chickpea flour with 3 tablespoons of water for each egg, until thick and creamy.
Storing Leftover cookies can be stored in an airtight container at room temperature for up to 5 days.
- Use parchment paper or a silicone baking mat. Placing these between the baking sheet and your cookies will not only prevent sticking, but it will also encourage the cookies to bake faster on the outside giving you that soft and chewy middle.
- It’s very important that the quinoa flour is superfine, for this reason, I recommend using store-bought rather than grinding your own.
Source: Adapted from www.mydarlingvegan.com
For more delicious treat recipes that are gluten-free, be sure to check out Anita’s Buckwheat Almond Thumbprint Cookies.