Easy and amazing quinoa flour chocolate chip cookies! They are naturally vegan (no eggs, no dairy), oil-free, gluten-free, & refined sugar-free.
I know, it borders on cruel to write about chocolate chip cookies with tank top & swimsuit season right around the corner, but I’ve been itching to make a batch with my new favorite flour (which I’ll get to in just a moment).
Summer activities, like running races of all kinds, camping, hiking, swimming and bike riding are also on the horizon, and these cookies–which are as good for you as they are good to eat–qualify as energy bars, perfect for powering you through the months ahead.
Introducing my Quinoa Flour Chocolate Chip Cookies!
Benefits of These Cookies
These incredible cookies are so easy to make, and so delicious, but they are also:
- Vegan (no eggs, no dairy)
- Gluten-free
- Oil-free
- Refined sugar-free
How to Make the Best Quinoa Flour Chocolate Chip Cookies
In a large bowl, combine all of the wet ingredients (almond butter, hot water, coconut sugar, flaxseed meal and vanilla) until blended and smooth.
IN a small bowl, combine the dry ingredients (quinoa flour, baking oda and salt). Add the dry ingredients to the wet ingredients and stor until combined, then stir in the chocolate chips.
Using a small cookie scoop or a rounded tablespoon, drop the dough in rounded mounds onto a parchment paper-lined baking sheet.
Bake the cookies in a preheated 350F (175 C) oven for 9 to 12 minutes until the centers appear set and the edges are golden brown. Leave the cookies on the sheet for 2 minutes before transferring to a cooling rack to cool.
The cookies are crispy-chewy and heavenly to eat! Just what chocolate chip cookies should be.
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Quinoa Flour Chocolate Chip Cookies {vegan, oil-free, gluten-free}
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Pin RecipeDescription
Easy and amazing quinoa flour chocolate chip cookies! They are naturally vegan (no eggs, no dairy), oil-free, gluten-free, & refined sugar-free.
Ingredients
- 1/2 cup (125 mL) smooth almond butter (or preferred nut butter)
- 1/2 cup (125 mL) coconut sugar (or brown sugar)
- 1/3 cup (75 mL) hot water
- 2 tablespoons (30 mL) flaxseed meal
- 1 teaspoon vanilla extract
- 3/4 cup quinoa flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 1/3 cup dark chocolate chunks or chips
Instructions
- Preheat oven to 350F (175 C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the almond butter, coconut sugar, hot water, flaxseed meal and vanilla until blended and smooth.
- In a small bowl whisk together the quinoa flour, baking soda and salt.
- Add the flour mixture to the almond butter mixture, stirring until blended and smooth. Stir in the chocolate chunks.
- Using a small cookie scoop or rounded tablespoon, scoop dough onto prepared sheet, spacing 2 inches (5 cm) apart.
- Bake in the preheated oven for 9 to 12 minutes until lightly browned and just set at center. Remove from oven and let sit on sheet for 2 minutes before transferring to a cooling rack.
Notes
Storage: store the cooled cookies in an airtight container at room temperature for 3 days, the refrigerator for 1 week and the freezer for up to 6 months.
Camilla.. this is simply awesome.. I’ve shared this on my FB page.. and linked back to you… Thanks.. 🙂
Simply amazing, I cannot wait to bake more things with quinoa flour!
Ooh, the wheels in my brain are turning with other ideas for quinoa flour. Ginger cookies would be great!
love love love these cookies! Thanks for such an easy, healthy, yummy recipe!
OMG, these are the best cookies! Thanks for the great recipe and for turning me on to quinoa flour, Camilla.
YUM! These are my new favorite chocolate chip cookies.
Holy moly these are so good!!! I used cashew butter and added a few more chocolate chips. They taste so decadent!
Easy, delicious, made with natural peanut butter.
These are the best chocolate chip cookies I have ever eaten. Easy, too! I grind my own quinoa flour.
These look so good. I love the minimalist look you have going on. It looks professional :D. I love chocolate chip cookies and have been reading about the health benefits of quinoa.
I love lighter version of my favorites, thank you, and so simple! Now, can you lighten Coeur a la Creme? I would be in heaven!!!! With fresh raspberries of course!!!!
This is EXACTLY why I love your style. I learn so much, your recipes are stellar, and it’s transferable to my own crazy style.
Thanks Camilla…I was hankering for cheesecake but it never turns out like I want. This is very helpful!
Camilla:
Another great post! Thanks for all the great cheesecake tips and toppings. I’m anxious to make a very tiny cheesecake in a ramekin with a homemade strawberry jam topping.
This looks wonderful! I made your zucchini loaf and it was great. Definitely will be making it again. I accidently used almonds instead of walnuts but they worked real well. Thanks a lot for a nice recipe!
Camilla- this is a brilliant post–thank you! You are an excellent, excellent food writer/recipe developer/contest winner/video chef and overall goddess in the kitchen.
Lindsay, I second your post giving a cheer for Camilla’s amazing abilities–I now check this site regularly as I would my daily news! Thank you, Camilla, for being such an inspiring person!
Katie White