Quinoa Chocolate Chip Cookies {guest post}

#GlutenFree Quinoa Chocolate Chip Cookies --> click through for recipe: www.queenofquinoa.meI’m very excited to have Kelly, from Nosh and Nourish with us today! I got to know Kelly after I stumbled on her blog a while ago and absolutely fell in love with her recipes. Her story also really inspired me (I think she’s so brave to put it all out there like that) and I’m glad that she’s been able to share her passion for healthy living with all of us. You’re going to love her recipe for quinoa chocolate chip cookies, and I can’t wait for you to meet her. Let’s get to it!

Let me introduce myself! I’m Kelly, the author, recipe creator, and food photographer behind the healthy living / cooking blog “Nosh and Nourish.” I’ve struggled with weight for my entire adult life, but finally decided life was too short to live perpetually unhappy. I lost over 50 pounds, and have maintained my “new normal” of veggie juices, smaller portions, and less sugar for almost two years. I love incorporating nourishing super foods into every meal for my hubby, adorable toddler, and myself (think quinoa, greek yogurt, chickpeas, greek yogurt, chickpeas, kale, blueberries, etc…) and I manage to keep everything tasting absolutely delicious!

I’m so glad that Alyssa gave me the opportunity to share with you today! Of course I’ll be sharing one of my quinoa recipes with you.  So without further ado, let me introduce you to these fabulous Quinoa Chocolate Chip Cookies.

#GlutenFree Quinoa Chocolate Chip Cookies --> click through for recipe: www.queenofquinoa.me

Perfectly soft, decadent, chocolate-y and buttery, and yet packed with a protein punch from all that quinoa! This classic cookie got a well deserved makeover. Don’t you want to just eat that cookie right off the screen?!

I of course, shared a just-out-of-the-oven pic on Instagram. I love posting process pictures of new recipes, so be sure to follow me on IG if you want to see the behind-the-scenes action!

#GlutenFree Quinoa Chocolate Chip Cookies --> click through for recipe: www.queenofquinoa.me

Quinoa Chocolate Chip Cookies {guest post}

Quinoa Chocolate Chip Cookies {guest post}

Ingredients

  • 3/4 cup cooked quinoa
  • 1/2 cup honey
  • 1/2 cup almond milk
  • 8 tbsp butter
  • 3/4 cup coconut sugar
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 2 1/4 cups brown rice flour
  • 1 3/4 cups dark chocolate chips

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine cooked quinoa, honey, almond milk, butter, and coconut sugar in a food processor. Blend on high until thoroughly combined.
  3. Add in remaining ingredients to food processor, except the chocolate chips.
  4. Blend until combined.
  5. Remove cookie dough from food processor and stir in chocolate chips by hand.
  6. Place 1.5 inch dough balls on a cookie sheet.
  7. Bake for 12 - 15 minutes, until lightly browned. Cool on a wire rack.
  8. Then, devour!
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Or try a few of Kelly’s other favorite quinoa recipes:

Kelly from Nosh & Nourish, sharing her #glutenfree quinoa chocolate chip cookies!

Connect with Kelly / Nosh and Nourish:

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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Allergy Friendly, Cookies, Corn-Free, Desserts, Egg-free, Gluten-free, Guest Posts, Nut-Free, Quinoa, Recipe Index and tagged , , , , . Bookmark the permalink.

45 Responses to Quinoa Chocolate Chip Cookies {guest post}

  1. Cheryl says:

    Sadly I’m allergic to rice. Yes my life sucks. :( Not sure there are any subs for rice flour either.

  2. Meri Levine says:

    Love this but I’m also a fan of using what I have in the house. I wonder what difference RAW SUGAR and ALMOND FLOUR might have

    • Raw sugar would be fine, but almond flour might be a little tricky. You’d have to do some experimenting to get them right with just almond flour. It’s very different than other gluten-free flours.

  3. nancy says:

    what about almond flour or cocomut flour ~

    • Unfortunately, I don’t think either of those flours will work at the same proportions. You’d need to do some major adjusting to get them to work right for you. Sorry those are just the two most temperamental flours out there.

  4. Kathleen says:

    What are sugars per cookie I am diabetic & trying to lose weight but miss my treats do u have some for diabetics?

    • I actually don’t calculate the nutritional value of my recipes, but there are lots of online calculators that will do that for you :) Just do a quick Google search and they should come up. Good luck!

    • Laura says:

      Xylitol is a great sugar substitute one for one for any sugar. Then for the honey walden farms makes a calorie free honey. I like xylitol because it doesn’t cause the stomach upset that Maltitol does.

      • Thanks for the tips Laura, many of us appreciate it! :)

      • Kronae says:

        Xylitol in any product will cause diarrehea along witn stomach cramps. Splenda works very well and is not another sugar alcohol.
        My question about this cookie is can one cook it until it is crisp? No one in my family likes soft cookies. I have substituted Garbanzo flour and it works well in just about any bakery product and it makes great falafel.

  5. Jayne says:

    Was wondering if you can substitute the butter with apple sauce and the rice flour with coconut flour? Any thoughts.

    • I think you could probably replace part of the butter with applesauce (I’d try half to start with). But for the flours, coconut flour would definitely not work. At least not in these proportions. You’d have to play around with the amount of coconut flour if you try. I would say swap the rice for another, similar gluten-free flour (sorghum, quinoa, millet, etc.). Hope that helps!

      • Marsha says:

        FYI: I just made these cookies. I had to substitute 1 1/2 C white rice flour & 1 C Quinoa flour. Unfortunately, they are too crumbly & fall apart when you pick them up. I guess next time I’ll either get some brown rice flour or add a tsp of Xanthum to help bind it together. Unfortunately I didn’t have enough mini chocolate chips either so I used half chips & half cherry Craisens. They taste great but fall apart too easily. Oh we’ll, I’ll just have to eat them with a spoon! Or better yet, crumble them in a bowl with a scoop of ice cream on top!

        • Thanks for the tip Marsha. It sounds like you could have used a binder in there. I’m guessing it was a combo of the flours that gave you that result, but I do LOVE the idea of sprinkling it over ice cream. I wish I had a bowl in front of me right now :)

  6. Asha says:

    love your choc cookies, but what is coconut sugar pls. thank you.

  7. suzanne says:

    These look great ….i am really looking forward to trying them! Remember, too, that if you oil [or butter] your measuring cup before putting in the honey, you will be amazed at how easily the honey comes out. :>)

  8. Sarah says:

    I made these cookies last night and WOW! They are incredible! I made a couple tweaks for my own taste; reduced the honey to 1/4 cup and reduced the coconut sugar to 1/2 cup. The cookies are plenty sweet, even with the reductions. Also, I increased the flour to 2 1/2 of a gluten-free mix. I can’t wait to make another batch!

    • Sarah says:

      An update: I made another batch and included 1 tsp of xanthan gum, which I had forgotten the first time. With the xanthan gum, I only needed 2 cups of the flour. I did a mix of 1/2 quinoa flour and 1 1/2 cups of the gluten-free mix my family makes. Perfecto! The cookies are a big hit. Thank you so much!

    • Yay!! So happy that you liked them! And thanks for the substitutions :)

  9. Amy Leaves says:

    Can I use all purpose gluten free flour instead of brown rice flour?

  10. Traci says:

    What can you use instead of brown rice flour? I have non and need a substitute!

  11. ANa says:

    I made the cookies and they tasted awesome but I would like to know how many calories per cookies?

    • Hi Ana, I’m thrilled you like the cookies :) I actually don’t calculate the nutritional value of all of my recipes, but there are tons of online tools you can use for free. Just a quick Google search will turn some up for you. Good luck!

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  13. Jodi says:

    Hi….I have all of the ingredients for this, butt no food processor. Will my kitchen aid mixer or blender do the trick?

  14. Roxanne says:

    Made just like the recipe. Taste and smells great, but a little too crumbly. Any tip? I did bake them on parchment paper. Not sure if that could have been the reason. I would like them with a little more of a crunch.

    • Hmmm….I’m not too sure. It could be a number of things, but I suggest just adding a little gum next time you make them – xanthan or guar gum. I think that will help them bind together some more.

  15. Erica says:

    I made this recipe & followed the directions as ordered! As a result here is some nutrition information for the batch I made. With my scoops I yield 21 cookies! Per cookie:

    229 Calories
    9g Fat
    18.2g Sugar
    37.8g Carbs
    2.5g Protein
    2.9g Fiber

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  17. Mila says:

    I love that this is gluten free, egg free and baking powder free! Instead of soy milk, can I use goat’s milk or rice milk? I can’t use or have any soy products.
    I look forward to making this once we get quinoa and brown rice flour! Thanks for sharing!

  18. marcy says:

    I made these cookies today and they kept falling apart and crumbly. Pretty yummy but how do you not get them to fall apart? Can you include egg or egg whites? Thank you!

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