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.
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.
Happy baking!
More Gluten-Free & Vegan Chocolate Chip Cookies to Love:
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.
I used PB instead of almond butter and raisins instead of choc chips. I tried when warm, fresh out of the oven, and I didn’t like them. However, once they cooled completely, the taste changed - for the better! FYI to others - wait til they are cooled, and you will love then!
Patricia Torres
Monday 28th of February 2011
Camilla.. this is simply awesome.. I've shared this on my FB page.. and linked back to you... Thanks.. :-)
Elena
Friday 23rd of May 2008
Simply amazing, I cannot wait to bake more things with quinoa flour!
Saskia
Friday 23rd of May 2008
Ooh, the wheels in my brain are turning with other ideas for quinoa flour. Ginger cookies would be great!
Tania
Friday 23rd of May 2008
love love love these cookies! Thanks for such an easy, healthy, yummy recipe!
I’m Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.
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Amie
Sunday 14th of February 2021
I used PB instead of almond butter and raisins instead of choc chips. I tried when warm, fresh out of the oven, and I didn’t like them. However, once they cooled completely, the taste changed - for the better! FYI to others - wait til they are cooled, and you will love then!
Patricia Torres
Monday 28th of February 2011
Camilla.. this is simply awesome.. I've shared this on my FB page.. and linked back to you... Thanks.. :-)
Elena
Friday 23rd of May 2008
Simply amazing, I cannot wait to bake more things with quinoa flour!
Saskia
Friday 23rd of May 2008
Ooh, the wheels in my brain are turning with other ideas for quinoa flour. Ginger cookies would be great!
Tania
Friday 23rd of May 2008
love love love these cookies! Thanks for such an easy, healthy, yummy recipe!