The Harbinger Online

Grass Fed: Gluten Free Coconut Chocolate Chip Quinoa Cookies

I’ve made a lot of cookies in my 18 years of living so what I’m about to say here is pretty bold. These are my absolute favorite cookies. And they have quinoa and chia seeds in them, so they’re healthy, right? Actually, these are as healthy as it gets when it comes to cookies. There’s no butter, refined sugar or gluten in them. The quinoa also gives them a wonderfully nutty and chewy crunch, which pairs perfectly with the dark chocolate and coconut.

These cookies are divine. Trust me.

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Makes about 24 cookies

Ingredients

(1 1/2 cup) gluten free flour

(1 tsp) salt

(1/2 tsp) baking powder

(1/2 tsp) baking soda

(1/2 cup) coconut oil, at room temperature

(1/2 cup) brown sugar

1/4 cup honey, maple syrup, or agave

2 large eggs

2 tsp vanilla

1 cup cooked quinoa, cooled

1/2 cup shredded coconut (unsweetened)

1 cup dark chocolate chunks or chips

2 tbsp chia seeds

Instructions

  • Preheat oven to 375° F
  • Line 2 baking sheets with parchment paper.
  • Whisk together the flour, salt, baking powder, and baking soda.
  • With a stand or electric mixer, cream coconut oil, sugar, and agave until light and fluffy.
  • Add eggs and vanilla extract, and mix until pale and fluffy, about two more minutes.
  • Mix in flour mixture, 1/2 cup at a time.
  • Stir in quinoa, coconut, chia seeds, and chocolate.
  • Plop spoon size balls of dough onto sheets an inch or so apart, and bake until golden, 12 to 15 minutes.
  • Cool on wire rack.

Recipe Notes: You could possibly make this recipe vegan by substituting the eggs for flax eggs, but I haven’t tried it yet. If you have, let me know the results!

(Recipe adapted from Loves food Loves to Eat “Quinoa cookies with coconut & chocolate chunks”)

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