Quinoa and Chocolate Cookies
- Gluten Free
- Vegetarian
- Energy Kcal 303
- Carbohydrates g 48.7
- of which sugars g 18.9
- Protein g 5.4
- Fats g 9.6
- of which saturated fat g 2.9
- Fiber g 3
- Cholesterol mg 33
- Sodium mg 176
- Difficulty: Very easy
- Prep time: 10 min
- Cook time: 15 min
- Serving: 6
- Cost: Low
- Note Plus 2 hours of quinoa flour toasting
PRESENTATION
So, you are on the hunt for a unique twist on a classic treat? Well, let me tell you, quinoa and chocolate chip cookies might just be it. Coming all the way from Peru, quinoa has been a staple since the Incas' time—seriously ancient stuff. It's revered for its nutritional benefits. Really. And nowadays, it’s popping up in modern healthy cookie recipes—thanks to being naturally gluten-free. Quinoa flour has this slightly bitter, herb-like flavor that, I gotta say, pairs beautifully with dark chocolate, cinnamon, orange zest, and just a hint of coffee. It is all about that rich and tangy blend, balancing out the unique quinoa taste. You get a cookie that's both sweet and complex. Plus, no butter or lactose here, making them perfect for those with dietary restrictions or anyone looking to keep it light yet satisfying.
What's cool is how quinoa chocolate chip cookies bridge ancient traditions with today's gluten-free chocolate cookies trend. Using quinoa flour with finely milled corn flour gives you this crumbly, tender texture without any wheat. And quinoa's packed with protein and nutrients, so each bite offers more than just a sugary snack—it’s a little energy booster. Seriously good. The dark chocolate and spices? They make these cookies feel special, echoing Peru's tradition of pairing strong flavors with quinoa. They work great for breakfast or a coffee break, offering a moist and chewy center that really stands out.
So, for anyone curious about exploring new quinoa dessert recipes or diving into nutritious chocolate quinoa treats, this is a fun, delicious way to enjoy high-protein cookies that do not skimp on flavor. Pretty much. Whether you start your day with them or enjoy them as a midday snack, these cookies are sure to bring a great twist to your routine.
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INGREDIENTS
- Ingredients for 30-32 cookies
- Quinoa flour 1 cup (120 g)
- Farina di mais fumetto (corn flour for pastries) 0.8 cup (100 g)
- Dark chocolate chips 1.5 oz (40 g)
- Unsweetened cocoa powder 4 tbsp (20 g)
- Eggs 1
- Raw cane sugar 19 tsp (80 g)
- Rice milk ¼ cup (50 g)
- Extra virgin olive oil 2 tbsp (30 g)
- Orange peel 1
- Cinnamon powder 1 pinch
- Baking powder 1 ¼ tsp (5 g)
- Fine salt 1 pinch
- For rolling out the dough
- Corn flour ⅛ cup (20 g) - fine
How to prepare Quinoa and Chocolate Cookies
To prepare the quinoa and chocolate cookies, start by toasting the quinoa flour: pour it into a rectangular baking sheet lined with parchment paper 1 spreading it well with a spoon to create a thin, even layer 2. Toast the quinoa flour at 176°F static oven for 2 hours: this operation helps eliminate the slightly bitter aftertaste of this gluten-free flour. After the toasting time, let the quinoa flour cool and transfer it to a large bowl along with the fine corn flour 3.
Add the raw brown sugar 4, then the extra virgin olive oil 5 and the room temperature rice milk 6.
Stir with a spoon 7, then add the unsweetened cocoa powder 8 and the baking powder 9.
At this point, add a pinch of salt 10, the grated zest of an untreated orange 11, and the egg 12.
Mix with your hands to compact the dough 13 and also add the chocolate chips 14 and ground cinnamon for a spicy touch 15.
Slightly flatten the dough and wrap it with plastic wrap 16; let it rest in the fridge for about 30 minutes. Then place it on a sheet of parchment paper 17 and place a second sheet of parchment paper on top 18.
Roll out the dough between the two sheets of parchment paper 19, adding if necessary a little fine corn flour to prevent sticking during processing. Create a sheet about 1/4 inch thick and with a cutter, cut out flower-shaped cookies (or round if preferred) about 2 inches in diameter 20. With these quantities, you will get about Position them now on a baking sheet with parchment paper 21.
For an extra touch, you can decorate the surface of the quinoa cookies with dark or white chocolate chips 22. Bake the cookies in a preheated static oven at 356°F for 15 minutes, or in a convection oven for 10-12 minutes at 320°F. Allow the quinoa and chocolate cookies to cool before transferring them to a tray and serving (23-24)!