Double Chocolate Chip Quinoa Cookies
Naturally gluten-free, relatively low in fat and packed with deep chocolate flavor. They've quickly become a go-to in my house and I can't wait for you to try them too!
Servings: 14 cookies
Calories: 161kcal
Ingredients
- 1/2 cup buckwheat flour
- 1/2 cup quinoa flakes
- 2 tablespoons tapioca starch
- 1/4 cup + 2 tablespoons raw cacao powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/3 cup coconut oil
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1 tablespoon nut/seed butter of choice I like peanut butter or tahini
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
- Maldon sea salt to garnish optional
Instructions
- Preheat oven to 350ºF and line a baking sheet with parchment paper.
- Whisk together the flours, cocoa powder, quinoa flakes and other dry ingredients (minus the sugar) in medium mixing bowl and set aside.
- Beat together the coconut oil and sugar until fluffy. Beat in remaining wet ingredients then add to the dry ingredients and stir with a large wooden spoon until you have a thick, cookie-like dough. Fold in the chocolate chips.
- Spoon the dough on the parchment lined baking sheet. Smooth over with the back of a wet metal spoon and slightly flatten (this is optional, but make the cookies more uniform in shape). Sprinkle with maldon sea salt if desired.
- Bake in the center of a warm oven for 12 - 14 minutes, until the edges are lightly browned and the top of the cookies is still slightly tender to the touch.
- Cool on a wire rack for 5 - 10 minutes and enjoy!
- Dunk these babies in a glass of almond milk (or regular milk if you so choose) and relish in the chocolatey goodness that you just created.
Nutrition
Calories: 161kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 11mg | Sodium: 146mg | Potassium: 129mg | Fiber: 1g | Sugar: 9g | Vitamin A: 15IU | Calcium: 41mg | Iron: 0.7mg