Chocolate Walnut Quinoa Cookies (Gluten-Free)
 
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Cook time
Total time
 
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Yields: 15-18 cookies
Ingredients
  • 1 1/2 cups oat flour (gluten-free if required)
  • 1 cup almond meal/flour
  • 1/2 cup quinoa flakes (found in the breakfast aisle)
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 6 Tbsp unsalted butter, melted and then cooled to room temperature
  • 1/3 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 2 Tbsp roasted almond butter
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup walnuts, toasted and chopped
  • 1 cup dark or semi-sweet chocolate chips
Instructions
  1. Sift oat flour into a large bowl. Stir in almond meal, quinoa flakes, baking soda, and kosher salt.
  2. In another large bowl, stir together the melted and cooled butter, sugars and almond butter. Add the egg and vanilla and stir until thoroughly combined.
  3. Pour the dry ingredients into the bowl with the wet ingredients and stir together until thoroughly combined. (The dough will be thick! If it seems unreasonably thick, add a tablespoon or so of milk.) Stir in the walnuts and chocolate chips.
  4. Cover with plastic wrap and refrigerate for at least 30 minutes. This step is important!
  5. Preheat oven to 350 and line several baking sheets with parchment paper. Drop small scoops of cookie dough onto the baking sheet, leaving several inches between each. It's not necessary to roll them into balls, but I do like to smooth them out with my palms a bit. Bake for 12-16 minutes, until golden. Remove and place the cookie sheet on a wire rack. Cool for several minutes like this before removing the cookies and placing them directly on the rack to cool completely.
  6. Enjoy!
Notes
Adapted from Edible Perspective.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/04/chocolate-walnut-quinoa-cookies-gluten-free/