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Chocolate Quinoa Cookies

These easy, gluten free chocolate Quinoa Cookies are soft, chewy and loaded with chocolate! A healthy dessert that even picky eaters will love!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 35 -40
Calories 169kcal
Author Taylor

Ingredients

  • 2 Cups Unsweetened coconut flakes divided, 170g
  • 1 1/2 Cups Oat flour. 138g,
  • 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

Instructions

  • 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 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 wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

Notes

Recipe from "The Sweet Side of Ancient Grains" by Erin Dooner

Nutrition

Calories: 169kcal | Carbohydrates: 19.5g | Protein: 2.5g | Fat: 11g | Saturated Fat: 6.7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 9.3mg | Sodium: 61mg | Potassium: 24mg | Fiber: 2g | Sugar: 11.6g | Calcium: 1.7mg | Iron: 3.6mg