Quinoa Flour Chocolate Chip Cookies
These chocolate chip cookies are made with quinoa flour, whole wheat flour and dark chocolate and mint chips.
I know it is too early for chocolate -mint recipes, but I just couldn’t help myself and share this one with you.
When I went to Walmart last week, I stumbled upon these Nestle Tollhouse Winter Dark Chocolate and Mint Morsels. I got just one pack…
I need to make a confession – I haven’t worked out at all this week! I simply haven’t had any time and decided to take a break for a week! It is not the end of the world and I’m definitely happy to enjoy some of these cookies.
These might not be the best-looking chocolate chip cookies, but they have some amazing flavors going on.
I’ve been experimenting with quinoa flour and I’m impressed by its amazing taste. In this recipe I mixed quinoa flour (homemade) and some white whole wheat flour.
The use of quinoa flour brought some nutty taste to these cookies, but at the same time they are soft and even a little chewy.
These cookies are made with coconut oil, which made them very moist.
I was so excited to use the chocolate mint morsels, so I went for this simple cookie recipe. I really wanted to make then gluten free, but I did not. I used some whole wheat flour to make sure they hold their shape and stay moist.
I did not have time to think of recipes, because my husband loved the morsels so much, so half of the pack was gone while I was preparing the cookie sheets, so I had to act quickly.
Hope you like the cookies!
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- 2 cups quinoa flour
- 1 cup white whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/4 cup coconut sugar
- 1 cup refined coconut oil at room temperature, but not melted
- 2 large eggs at room temperature
- 1 tsp vanilla
- 2 drops mint extract (optional)
- 1 1/4 cups chocolate chip mint morsels
- Preheat oven to 350 F. Prepare 2-3 baking sheets and line with parchment paper or silpat.
- In a bowl combine quinoa flour, whole wheat flour, baking soda, baking powder and salt. Set aside.
- If coconut oil is hard at room temperature, you can push it through a fine mesh strainer.
- Cream coconut oil and sugar in the bowl of a stand mixer, until well combined. Add eggs, one at a time, beating in between to incorporate. Add vanilla and mint extract.
- Add dry ingredients and mix until mixture comes together and wet ingredients are absorbed. Mix in chocolate chips.
- Use one heaping tablespoon for each cookie, scoop cookies onto prepared baking sheets. Bake no more than 12 at a time.
- Bake for 12-14 minutes, until golden. Cookies will be soft and appear undercooked, but they will harden once they cool off. Let them sit on the baking sheet for at least 10 minutes. Then transfer to a cooling rack to cool down completely. Store in air-tight container for up to a week.