These chewy gluten free chocolate chunk cookies are made with quinoa flour for a little extra protein! You’ll love this sweet and salty treat!
There’s just nothing like fresh baked cookies. And if they can have lots of melty chocolate chips and chunks, they’re sure to disappear at my house!
I know I have a few chocolate chip recipes on my site, like these classic gluten free vegan chocolate chip cookies, and these toasted coconut chocolate chip cookies, but I wanted to see if I could create a delicious and decadent cookie using quinoa flour as one of the ingredients.
Turns out these chocolate chunk quinoa flour cookies are delicious! I don’t usually bake with quinoa flour, but I found that it helped create a nice texture in these cookies. They are not heavy, and they don’t have a weird flavor or aftertaste at all.
I know certain gluten free flours tend to have a different flavor (I’m looking at you, buckwheat!), but I found the quinoa flour to blend nicely with the rest of the ingredients.
What is quinoa flour?
Quinoa flour is made from ground quinoa, which is a gluten free grain or seed. Botanically speaking, it is a seed, but nutritionally speaking, it is a grain. Either way, it is gluten free, and the flour works very well in these cookies. Read more about quinoa here.
What type of gluten free flour works best for chocolate chunk cookies?
I used some quinoa flour, which keeps these a little lighter in texture, and then you can choose whatever brand of gluten free flour blend that you like. I used Namaste Perfect Flour Blend, and they turned out really well. You can try other brands if you have a favorite.
Can I make these chocolate chunk quinoa flour cookies with coconut flour or almond flour?
I don’t recommend that. Those flours have very different textures, and may dry out the cookies. If you’d like to include a grain free flour, use a little bit and see how it goes.
How do I keep gluten free cookies from spreading during baking?
Sometimes when you adapt a “regular” recipe to be gluten free, it has a few issues. You’ll want to look at the texture of your batter – if it seems too thin – not like a normal cookie batter, then you may have an issue with spreading. You can always add a little more flour, and then chill the batter to see if that stops the spreading.
Some recipes will call for a certain amount of chill time – make sure to read the instructions. These cookies don’t require any chilling, and they don’t flatten or spread during baking.
I also highly recommend using parchment paper when baking allergy friendly gluten free cookies. It helps prevent sticking, and makes clean up much easier!
What brands of chocolate chips are allergy friendly?
Enjoy Life Foods and PASCHA Chocolate both make allergy friendly chocolate chips. You can get them at the grocery store, health food store, or on Amazon.
Can this gluten free vegan cookie dough be frozen?
Yes, this cookie dough can be frozen! Just place it on the cookie sheet as you would to bake it, then freeze for one hour. Remove the frozen balls of dough and store in a ziploc freezer bag for up to three months.
More ways to enjoy quinoa:
If you make these cookies or any of my recipes, please share on Instagram and tag me @prettybeeblog. I love to see what you’re creating!
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Salted Chocolate Chunk Quinoa Flour Cookies (GF, Vegan).
These chocolate chunk quinoa flours are everything you want in a cookie - chewy, chocolatey, and delicious!
- ⅔ cup vegan buttery spread
- ½ cup coconut sugar You can use brown sugar if you prefer
- ¾ cup organic cane sugar
- 1 ½ Tablespoons maple syrup
- ⅓ cup unsweetened applesauce
- 1 ½ teaspoons vanilla extract
- 1 ¾ cups gluten free flour blend
- ½ cup quinoa flour
- ¾ teaspoon sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ⅔ cups dairy free chocolate chips
- 2 dark chocolate bars I used Enjoy Life brand
- flaky salt For the topping
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
Add the quinoa flour, gluten free flour, salt, baking soda, and baking powder, and mix until combined.
Stop the mixer and stir in the dairy free chocolate chips.
Spoon the dough onto the cookie sheet in rounded tablespoons. There should be about 1 ½ inches between cookies. Set aside the remaining batter.
Break up the chocolate bars and press a piece into each cookie. Sprinkle salt flakes on top.
Bake at 350 degrees for about 12 minutes.
Allow the cookies to cool on the cookie sheet for 15 minutes, then move to a plate or cooling rack.
Repeat steps 5-8 with the remaining batter. Enjoy!
This recipe makes 24 cookies. Nutrition facts are approximate, and are for one cookie.
Store leftover cookies in an airtight container. They should stay fresh for about 4-5 days.
You can freeze these cookies in a ziploc freezer bag. They will stay fresh in the freezer for about 3 months.