These easy gluten free cookies are soft, chewy and loaded with chocolate. They’re made with quinoa flour and natural sugar for a healthier treat!
I know what you’re thinking.
“First there was quinoa protein muffins, then there was quinoa energy bars and now you be tellin’ me to throw quinoa in my COOKIES? And that it’s actually really delicious and not weird tasting AT ALL?”
Um. Yes. That is exactly what I am telling you. Which is why they’re called quinoa cookies.
It’s just the facts peeps.
But, like, fer real, yes. I was a leeeeeetle bit hesitant at the whole quinoa-as-a-dessert dealio going on all throughout this post. But then my face munched through the layers of toasted quinoa and coconut and ooey-gooey melty chocolate that somehow ended up on my nose and got, like, REALLY REALLY HAPPY.
Sidenote: if chocolate doesn’t end up on your nose when you eat your dessert, well, you’re doing it wrong.
Let’s hit the backwards arrow on our imaginary internet land remote control and REEEEEWIND back to the origin of the softest and chewiest healthy chocolate chip cookies in the land, filled with nutty quinoa and sweet flakes of oaty goodness.
The origin, well, it is not MY brain. Because, peeps, this recipe was FOR ONCE not developed by yours truly.
Sometimes we food bloggers just need us a little break MMMKAY.
These round delights of melty chocolate YUMS (I was going to just say cookies, but I didn’t want to bore your brains with the same word over and over) come from the mental-head-area of my friend Erin from Texanerin Baking. Do you know her? Well, let me just ask you this: do your taste buds like to dance around sweet, sinful desserts that are actually NOT sinful because they’re HEALTHY and totally cool fer yer waistline?
I know you said yes, because we’re friends. I am only friends with people who say yes to the above question. Which means you should immediately click over to her gorgeous blog and drool over ALL her good-for-you dessert recipes. I’ll just be on the other side of the screen doing the EXACT SAME THING.
ORRRR, you could buy her NEW COOKBOOK! Aside from being a kick-butt blogger, this lady made you a cookbook chock full of dessert recipes that feature ancient grains.
Enter: Coconut Chocolate Quinoa Cookies.
And by that I mean coconut chocolate quinoa cookies that earned 2 STAMPS of approval from the “quinoa hating” husb-o-rama.
I think I have learned the secret to making whomever you need to feed start liking things that you want them to eat: Just mix it with coconut sugar and chocolate chips.
Just blew your mind. I KNOW.
And these cookies? They’re gonna blow away ALL of that inner-self-struggle of trying to figure out how you truly feel about throwing quinoa into your dessert.
You’ll feel good. And super nourish-y. And COOKIES.
That is all you need to know.
Quinoa Coconut Chocolate Gluten Free Cookies
- 2 Cups Unsweetened coconut flakes divided, 170g
- 1 1/2 Cups Oat flour. 138g, Click HERE to see how to make it yourself!
- 1 1/2 Cups Toasted Quinoa Flour 165
- 1/2 Cup Dutch-process cocoa powder sifted if lumpy, 58g
- 3/4 tsp Baking soda
- 1/2 tsp Salt
- 1 Cup Light brown sugar raw sugar or coconut sugar, 200g
- 2/3 Cup Coconut oil melted, 150g
- 2 Large eggs at room temperature
- 6 Tbsps Honey 120g
- 1 tsp Coconut extract or vanilla extract
- 2 Tbsp water
- 1 Cup Semi-sweet chocolate chips 170g
- Spread the coconut on a small rimmed baking sheet. Bake for 3 minutes, stir, and if still not brown, about for another 1 to 3 minutes, or until coconut starts to brown. It will brown quickly, so keep a close eye on it. Remove from the oven and let the coconut cool for 5 minutes, or until no longer hot. Measure out 1 cup (85g) coconut flakes and keep the rest on the baking sheet.
- In a medium mixing bowl, stir together the 1 Cup Coconut flakes, oat flour, quinoa flour, cocoa powder, baking soda and salt. Set aside.
- In a large mixing bowl, stir together the sugar, melted coconut oil, eggs, honey, extract and water. Add the dry mixture into the wet mixture and stir until just combined. Fold in the chocolate chips. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or until it is no longer sticky and it's easy to roll into balls. Once chilled, remove the dough from the refrigerator and let it sit for 5 to 10 minutes while preheating the oven to 350 degress (175 C.)
- Form rounded tablespoons of the dough and roll the balls in the remaining 1 Cup of toasted coconut. Place the balls on the prepared baking sheet,[/url] about 2 inches apart. Bake for 6 to 9 minutes or until no longer wet on the top. They may crackle a little. If you break one open, they may not look fully cooked but they will continue to cook as they cool. Let the cookies sit for 2 minutes on the baking sheet, and then remove to a [url href=http://amzn.to/1NW0pNb target=_blank rel=nofollow]wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
Recipe from "The Sweet Side of Ancient Grains" by Erin Dooner
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Want more healthy cookies?
Other delicious looking cookies from Erin:
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