Friday, 2 September 2011



GF Quinoa Chocolate Chip Cookies


It looks like a chocolate chip cookie and it tastes like a chocolate chip cookie.  It even smells kind of like a chocolate chip cookie…only somewhat nuttier.  But it doesn’t have nuts.  This recipe contains quinoa flour.  The texture of this cookie is lighter and it is more easy to crumble than my typical chocolate chip cookies.  My kids loved them so that’s all that matters.


I like my cookies slightly underbaked and chewy, as advertised in the recipe.  However, these didn't turn out that way.  Instead they were puffy, light and crumbly.   I thought these would deflate after I took them out of the oven, but they didn’t.  The recipe needs some tweaking for them to be perfect, but these are definitely a good start considering they’re made with quinoa flour.

I did not adapt or modify the recipe.   The next time I make them, I’ll freeze half the batch because I like my cookies freshly baked.  Anything past 2 days and I don’t want to eat them.  I used up the leftover cookies with vanilla ice cream to make a chocolate chip cookie blizzard for the girls.   It was good!

from Quinoa 365:  The Everyday Superfood 
  • 2 1/4 cups quinoa flour
  • 1/2 tsp baking soda
  • 1 cup butter, softened
  • 3/4 cup cane sugar
  • 3/4 cup packed brown sugar
  • 1 tsp salt
  • 2 tsp pure vanilla extract
  • 2 large eggs
  • 1 1/2 cups semisweet chocolate chips
  1. Preheat oven to 350 degrees F.  Grease a large baking sheet or line with parchment paper.
  2. Mix the flour and baking soda in a small bowl and set aside.
  3. In a large bowl, blend the butter and sugars until smooth and fluffy.  Add the salt, vanilla and eggs and mix until well blended.  Stir in the flour mixture and blend well.  Mix in the chocolate chips.
  4. Roll the dough into 1-inch balls and place 2 inches apart on the baking sheet
  5. Bake on the center oven rack for 8 to 10 minutes.  The cookies will be puffy and soft when removed from the oven, but will flatten when cooled.  Allow the cookies to sit for 1 minute before removing from the pan to a rack to cool completely.  Store in a sealed container in the refrigerator for up to 1 week or freeze for up to a month.


sharon said...

looks so healthy! did you have to go to whole foods to buy the quinoa flour?

Justina F. Lee said...

yum yum! i wonder the same as sharon, whole foods for the quinoad flour?

Cakebrain said...

Yes, I bought a huge bag from the bulk flours area at Whole Foods. I am trying out other recipes with the quinoa flour as well!

Les rêves d'une boulangère (Brittany) said...

Thanks for this variation! Cookies are such a classic.

a. maren said...

mmm cookie blizzard...that's a great idea for extra cookies! i love the taste of quinoa, i imagine it would be very good in these cookies.

Connie the Cookie Monster said...

holy moly lady! i havent been to your blog for a couple days and it looks like you have eaten at every restaurant possible in vancouver!!

these cookies sound great, especially health wise, quinoa is SOOOO good for u

Magic and Mayhem said...

Hi. What's the original source for the recipe? I always like to go read the comments by others who have made them, and to make sure to credit the original author of course. They look great. Thanks!

Cakebrain said...

Magic & Mayhem,
If you look right at the recipe I attribute recipes I have adapted and original sources right there after the recipe title. If there is no attribution then it is an original recipe by me.


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