Quinoa Chocolate Chip Cookies (Gluten Free, Refined Sugar Free)

I’m considering my summer officially started.  Classes [have been] done, summer rotation done, and I finally get to go home this weekend to see family to celebrate Father’s Day and celebrate my best friend’s 21st birthday the following week.  Eeeeee!  Words cannot describe the excitement I feel at being just a mere 10 minutes down the road from my other half again.  My sister and I have also been plotting some recipe experimenting – it’s going to be a fantastic week.  In the meantime, I have some yummy cookies for you.

I definitely ate these cookies for breakfast a few days that I was on the run and needed to grab something fast.  It’s totally a wholesome breakfast, and really, who needs an excuse to eat a cookie?  These are sweetened entirely with dates – fruit!  Fiber!  Quinoa flour (I grind it in my coffee grinder so it’s a little more coarse than store bought for texture) adds protein, more fiber, and makes it gluten free!  Coconut oil for healthy fats.  Dark chocolate chips, always, for those antioxidants. ;)  Have I convinced you?

These cookies come out of the oven soft with crisp edges, but they get soft and cake like as they’re stored, because of the moisture in the dates.  If you’re a fan of the crisp edges, I’d recommend serving these right away and enjoying them the day of; the recipe makes a baker’s dozen (13), so you won’t have too many cookies lying around that you’ll have to hurry up and eat.  You can also bake them a little longer to make sure they’re just the crispness you want!
As I’m sure you’ve probably noticed, I’ve been trying to alternate between gluten free and “regular” recipes so that there’s something for everyone.  I’m definitely having more fun with the gluten free stuff just because I see it as more of a challenge in the kitchen, so hopefully I can keep this up for quite a while.  Most of the time, my gluten free recipes end up healthier just because of the ingredients I choose!  Love that.  I hope these recipes help make gluten free baking seem a little less daunting.  :)
What’s your take on quinoa?  Do you love it? Hate it?  Have no idea what I’m even talking about?  Alex is only a fan in certain dishes, but I love it anytime, any way.
 
 
 
Quinoa Chocolate Chip Cookies (Gluten & Refined Sugar Free)

yields a baker's dozen (13 cookies)

Quinoa Chocolate Chip Cookies (Gluten & Refined Sugar Free)

  • 1 cup quinoa flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp cornstarch*
  • 1/4 tsp salt
  • 1 cup dates, pitted and ground into a paste
  • 1/4 cup coconut oil
  • 1 egg
  • 1 tsp vanilla extract
  • 3/4 cup dark chocolate chips

Preheat the oven to 350ºF, and line a baking sheet with parchment paper (or silicone liner).

In a small bowl, stir together the flour, baking soda, cornstarch, and salt. Set aside.

In the bowl of a stand mixer with paddle attachment, beat the dates and coconut oil together until light and fluffy. Add the vanilla and egg, and stir until combined. Add the flour mixture, and mix until fully incorporated. Stir in the chocolate chips.

Chill the dough for about 20 minutes (or up to 2 days) in the refrigerator.

Using a cookie dough scoop, scoop out 13 balls (I used 2 scoops for each cookie with my small scoop). Place on the lined baking sheet, and flatten slightly with the palm of your hand.

Bake at 350ºF for 10-12 minutes (a few minutes longer if you like a crispier cookie), until golden and dry to the touch. Allow to cool for about 10 minutes on the cookie sheet before removing to a wire rack to cool. Store in an airtight container.

*Make sure the cornstarch is certified gluten free if you are gluten intolerant to avoid cross-contamination.

http://cookingalamel.com/2013/06/quinoa-chocolate-chip-cookies-gluten-refined-sugar-free.html