Quinoa Oatmeal Chocolate Chip Cookies (vegan, GF)
Make a batch of quinoa oatmeal chocolate chip cookies! Made with quinoa flour, they are vegan, gluten-free, and so delicious!
Servings: 24
Ingredients
- 1 tablespoon psyllium husk works best, but flax meal ok, too
- 1/4 cup warm water
- 2 teaspoons vanilla extract
- 1/2 cup virgin coconut oil melted
- 2/3 cup coconut sugar or packed light brown sugar
- 3/4 cup quinoa flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 and 1/4 cups 125 g old-fashioned rolled oats (certified Gluten-free, as needed)
- 3/4 cup dark chocolate chips you can add more if you like
Instructions
- Preheat oven to 350F (180C). LIne a large cookie sheet with parchment paper.
- In a large bowl, combine the psyllium husk, warm water and vanilla extract; let stand for 5 minutes to thicken into a gel..
- Whisk in the melted coconut oil and coconut sugar until blended.
- In a small bowl whisk the quinoa flour, baking soda, and salt. Add to the coconut oil mixture, stirring until blended.
- Stir the oats and chocolate chips into the batter.
- Scoop 1 and 1/2 tablespoon portions (I use a small cookie scoop) onto the prepared sheet, spacing 2 inches apart. Flatten with your palm or the bottom of a glass.
- Bake in preheated oven for 10 to 12 minutes or until golden at edges (centers will still look slightly soft). Remove from oven and let stand for 5 minutes before transferring to a cooling rack.
- Repeat with remaining dough.
Notes
Storage: Store the cookies in an airtight container at cool room temperature for 3 days, the refrigerator for 1 week or the freezer for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 124kcal | Carbohydrates: 13g | Protein: 1.3g | Fat: 5.9g | Saturated Fat: 4g | Sodium: 121mg | Fiber: 1g | Sugar: 6.9g