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A couple of years ago, a friend gifted me with a copy of the cookbook, Quinoa 365: The Everyday Superfood. I love the versatility of cooked quinoa, but I hadn’t given much thought to baking with quinoa flour. Knowing that some folks consider quinoa to be a superfood, and with the start of a new year, it seemed like a perfect time to try something new.
The idea of healthy baking sounded good, but the creation still had to be sweet and tasty. If I was going to up the level of healthy with quinoa, why not boost it even more by substituting in some almond butter for regular butter? The end result was this recipe for Healthier Chocolate Chip Cookies with Quinoa and Almond Butter.
If you’ve made drop cookies before, this recipe’s directions are pretty standard. Combine the dry ingredients, then the wet ingredients, and mix it all together. Add in the chocolate chips and the cookie dough is ready to go.
Since I was using healthier ingredients for the dough, making the cookies smaller also seemed like a good idea. Instead of my usual 2-tablespoon scoop, I used a 1-tablespoon scoop to drop the dough on to pans lined with parchment paper.
After 10 minutes in the oven, and a few more minutes on a wire rack to cool, these cookies were ready for the taste test. The quinoa flour made the cookies soft and chewy in the center and crunchy around the edges. And the almond butter added a simple, nutty flavor. Jim gave them two thumbs up, so a definite keeper in my book.
If you like a bigger cookie you can use a larger cookie scoop and increase the baking time. Or just eat two or three at a time. 😊
Are you looking for a healthy version of the standard chocolate chip cookie? Then give these Healthier Chocolate Chip Cookies with Quinoa and Almond Butter a try. The recipe makes enough to share, but you may want to keep them all for yourself. Enjoy!
Follow my Gluten Free Cookies board on Pinterest.
These cookies are soft on the inside and crunchy on the outside. The perfect cookie combination!!
- 1 1/4 cups quinoa flour
- 1 cup gluten free flour
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2 cup almond butter
- 3/4 cup sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon salt
- 2 teaspoons vanilla
- 2 eggs
- 1 1/2 cups semisweet chocolate chips
Preheat oven to 350 degrees and line baking pans with parchment paper.
Combine the quinoa flour, gluten free flour, xanthan gum and baking soda in a small mixing bowl and set aside.
In a large mixing bowl, combine the butter, almond butter, sugar, and brown sugar until smooth.
Add the salt, vanilla and eggs to the sugar mixture and mix until well combined.
Add the flour mixture to the sugar mixture and mix well.
Stir in the chocolate chips.
Drop the dough by 1-tablespoon portions about 2 inches apart onto the prepared pans.
Bake for 8 to 10 minutes or until light brown (centers will be soft).
Cool slightly on pan. Remove from pan and cool completely on wire rack.
- Cook time is per pan of cookies.
- If you want a bigger cookie, use a larger scoop and increase baking time.
Recipe adapted from Chewy Chocolate Chip Cookies, page 138, Quinoa 365: The Everyday Superfood