These healthy Quinoa Flour Cookies are delicious. Crispy outside and soft in the middle. A gluten free and dairy free treat! These are my favourite peanut butter and chocolate chip. Quinoa flour recipes make great cookie dough!
QUINOA FLOUR COOKIES
Look no further for one of my favourite quinoa flour recipes! These cookies were tested and retested and tested again even though the first trial was the winner. We devoured these yummy cookies and you will too. I love that quinoa flour is gluten free and this recipe uses coconut oil over butter making these beauties dairy free also.
Win-win for those who have allergies.
IS QUINOA FLOUR GOOD FOR BAKING?
Quinoa flour is great for baking! These quinoa flour peanut butter cookies of course, but I have enjoyed quinoa flour brownies and cake.
Can quinoa flour be substituted for all-purpose flour? Pretty much! For baking that is. It gets more complicated with other cooking but for cakes and cookies, quinoa flour is an awesome gluten free flour substitution.
WHAT DOES QUINOA FLOUR TASTE LIKE?
Quinoa flour has a distinct earthy taste. It definitely is best when sweetened up to tone down any bitterness that may punch through. You can use less sweetener but expect the end result to taste super healthy if you know what I mean. 😉
HOW TO MAKE THESE COOKIES
When scooping out the cookie dough you will need to shape the cookies as they won’t expand or spread out while cooking.
They won’t turn super brown while baking with so be careful not to overbake them. Here they are post bake. Yum!!
A LITTLE SOMETHING PERSONAL
I know a lot of readers come to blogs simply for the recipes but back in the day, we used to write stories. Tell a little about how the recipe came about or our inspiration to create or re-create it.
Blogging has morphed into SEO and lengthy instructions which is cool and all and I understand if people just want to read about the ingredients and method but I liked the stories. I enjoyed learning about the person behind the blog and eagerly anticipated blogs about anything, even mundane details about their grocery shopping trip or a laugh they shared with a family member.
People fascinate me.
So, in honour of the old days I wanted to share how I happened upon the quinoa flour I used in testing this recipe (and many more) because it’s a small, but encouraging sign that our society at its core is kind and helpful and generous. Community means something and your connection with your neighbours is very valuable.
Enter the Buy Nothing Project – Its purpose, in a nutshell, is if you need something or have something to give you post it in this Facebook group that is hyper-local – your direct neighbours in your community. You can walk to everyone. We do contactless pickup, leaving items on porches or at front doors.
I’ve gifted a few small plates that I bought for food photography that didn’t work out on camera, some ginger tea bags that I’ll never drink, and some stinky, smoked provolone cheese that I purchased for a new recipe and realized it tastes like feet and I hate it! lol
Last week, to my great luck, someone was gifting two bags of quinoa flour. A food blogger’s dream! A bounty of a fun, unique product to experiment with. So many quinoa flour recipes will come from this benefit. The fact it was from one of my neighbours gives me the warm and fuzzies.
And that’s my story of the quinoa flour. Thanks for indulging me. 🙂 Now indulge yourself with these yummy cookies.
MORE GLUTEN FREE COOKIE RECIPES:
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Quinoa Flour Cookies
- Heat the oven to 350, line a large cookie sheet with parchment paper, and set it aside.
- In a large mixing bowl stir together the peanut butter, maple syrup, coconut sugar, coconut oil, egg, and vanilla until well combined and the sugar has dissolved. Set aside.
- In another medium mixing bowl whisk together the baking soda, baking powder, sea salt, and quinoa flour.
- Bit by bit, tip the flour mixture into the peanut butter mixture, stirring to combine. Lastly, fold in the chocolate chips.
- Scoop heaping tablespoons of dough onto the parchment-lined sheet and flatten them into cookie shape – they won't spread out much while baking. You should have five rows of three across – fifteen cookies.
- Pop into the heated oven and bake for 10 minutes, rotating the cookie sheet halfway through.
- Remove the sheet from the oven and let the cookies cool on the pan for 5-10 minutes.
- Store in a sealed bag or covered container at room temperature for 3-5 days.