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.
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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.
Gluten Free Flour Blend
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.
Grain Free Flours
I don’t recommend using grain free flours in this recipe. Coconut flour or almond flour 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.
Allergy Friendly Chocolate Chips
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.
Tips for Success
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!
How to Freeze Cookie Dough
This cookie dough can be frozen, which can be very helpful if you’d like to have some cookie dough on hand for the future. Just spoon the dough 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 freezer bag for up to three months.
More Quinoa Recipes
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Recipe
Salted Chocolate Chunk Quinoa Flour Cookies (GF, Vegan).
These chocolate chunk quinoa flours are everything you want in a cookie – chewy, chocolatey, and delicious!
Ingredients
- â…” 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
- â…“ 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
- â…” cups dairy free chocolate chips
- 2 dark chocolate bars I used Enjoy Life brand
- flaky salt For the topping
Instructions
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Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
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Place the vegan buttery spread and sugars in a mixing bowl. Add the applesauce, maple syrup, and vanilla, then mix on medium speed until combined.
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Add the quinoa flour, gluten free flour, salt, baking soda, and baking powder, and mix until combined.
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Stop the mixer and stir in the dairy free chocolate chips.
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Spoon the dough onto the cookie sheet in rounded tablespoons. There should be about 1 ½ inches between cookies. Set aside the remaining batter.
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Break up the chocolate bars and press a piece into each cookie. Sprinkle salt flakes on top.
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Bake at 350 degrees F for about 12 minutes.
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Allow the cookies to cool on the cookie sheet for 15 minutes, then move to a plate or cooling rack.
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Repeat steps 5-8 with the remaining batter. Enjoy!
Recipe Notes
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 freezer bag. They will stay fresh in the freezer for about 3 months.
If you’d like to freeze the cookie dough before baking, just spoon the cookie dough onto a cookie sheet and freeze for a few hours. Then take the cookie dough balls and place in a freezer bag, and freeze for up to 3 months. No need to thaw before baking, but they may take a couple extra minutes to bake from frozen.
Katie
Delicious recipe!!!