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Chocolate Quinoa Cookies

Chewy chocolate cookies made with toasted coconut and quinoa flours for a nutty, wholesome twist.
Prep Time20 minutes
Cook Time9 minutes
Total Time59 minutes
Servings: 35 cookies

Ingredients

  • 2 cups unsweetened coconut flakes divided, for toasting and coating
  • 1 1/2 cups oat flour
  • 1 1/2 cups toasted quinoa flour
  • 1/2 cup Dutch-processed cocoa powder sift if lumpy
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup light brown sugar or raw sugar or coconut sugar
  • 2/3 cup coconut oil melted
  • 2 large eggs room temperature
  • 6 tablespoons honey
  • 1 teaspoon coconut extract or vanilla extract
  • 2 tablespoons water
  • 1 cup semi-sweet chocolate chips

Instructions

  • Preheat the oven to 350°F (175°C). Spread the 2 cups of unsweetened coconut flakes in an even layer on a baking sheet and toast for 3 minutes; stir and toast another 1 to 3 minutes until golden-brown, watching closely. Remove and let cool 5 minutes.
  • Measure out 1 cup of the toasted coconut flakes for the dough and leave the remaining 1 cup on the baking sheet for coating.
  • In a medium bowl, whisk together the 1 cup toasted coconut flakes, oat flour, toasted quinoa flour, Dutch-processed cocoa powder, baking soda, and salt until evenly combined.
  • In a large bowl, whisk together the light brown sugar, melted coconut oil, eggs, honey, coconut (or vanilla) extract, and water until smooth.
  • Add the dry ingredients to the wet mixture and stir until just combined, then fold in the semi-sweet chocolate chips.
  • Shape the dough into a log, wrap in plastic wrap, and refrigerate at least 30 minutes, or until it is no longer sticky and is firm enough to portion.
  • Line a baking tray with parchment paper. Using a rounded tablespoon, divide the chilled dough into 35 equal portions and let them rest 10 minutes.
  • Form each portion into a ball and roll in the remaining toasted coconut to coat. Place balls about 2 inches apart on the prepared baking sheet.
  • Bake for 6 to 9 minutes, or until the tops are no longer wet; cookies may crackle slightly. Remove from oven and let sit on the baking sheet 2 to 5 minutes to firm up.
  • Transfer cookies to a wire rack to cool completely.

Equipment

  • Baking Sheet
  • Oven
  • Mixing bowls
  • Measuring cups and spoons
  • spatula or wooden spoon
  • Plastic Wrap
  • Parchment Paper
  • Wire Rack

Notes

  • Recipe adapted from “The Sweet Side of Ancient Grains” by Erin Dooner.