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 these Quinoa Flour Chocolate Chip Cookies 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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Quinoa Flour Chocolate Chip Cookies
- 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.
Nutrition InformationCalories: 112, Fat: 3g, Saturated Fat: 1g, Cholesterol: 12mg, Sodium: 64mg, Potassium: 16mg, Carbohydrates: 18g, Fiber: 1g, Sugar: 9g, Protein: 2g, Vitamin A: 35%, Vitamin C: 0.1%, Calcium: 20%, Iron: 0.6%
Peanut Butter Oat Sandwich Cookies
Chocolate Chip Cookies With Coconut Oil
Chocolate Orange Coconut Oil Cookies
Chocolate -mint recipes are always welcome. These look just so delish, Mira! Happy weekend! 🙂
What cute little cookies – I just love chocolate and mint together. I really need to start experimenting with quinoa flour.
Have a great weekend Mira 🙂
Delicious! I love chocolate mint! I can’t even find regular chocolate chips in Hong Kong so will just have to live vicariously through you. Wishing you a super weekend!
Wow, who knew quinoa flour could produce such amazing cookies? I have to try this and it’s never too early for chocolate chip cookies 🙂
I had no idea quinoa flour could produce such wonderful cookies! Mint and chocolate is such a classic combination. These look great, Mira!
I adore baking with quinoa flour – I’ve never combined it with whole wheat before – Mira your cookies look absolutely delightful – and it’s never ever too early for mint – especially when chocolate is involved! 😉
I’ve never baked with quinoa flour before. In fact, I don’t think I’ve ever heard of quinoa flour! Either way, the cookies look wonderfully moist and delicious, Mira! And I’ve never seen mint chips before either! Boy, this is a bunch of firsts for me! Thanks for introducing me to these new ingredients!
Love how the mint brightens these up! And I’ve never baked with quinoa flour- that’s totally genius- these look awesome 🙂
No apologies for the chocolate and mint! It’s the combination I look forward to every holiday season. I love that you used quinoa flour here — these are a must-try!
I’ve never tried baking with quinoa flour and think the cookies came out beautifully! Love how soft they are!
Mira, I am a workout fanatic too. . hey, no worries. . you can take a break!!! and enjoy these delicious cookies!!! I love the quinoa flour!!!! I need to get some ASAP!
I haven’t worked out this week either. I have been wayy too busy!!
Also, I have always wanted to try using quinoa flour. Maybe I will start with these cookies?
I’ve never baked with quinoa flour but am definitely intrigued cause these cookies look amazing!!!
What an interesting recipe Mira! I would love to try to bake using quinoa flour sometime soon, it will be a first for me and I am very curious to see what’s like.
These cookies sound amazing, Mira! I’ve always wanted to try quinoa flour, so now I have the perfect recipe. And I love the mint chips too. Sounds so delish! Pinned!
What a great idea to use quinoa flour, Mira! As always, your pictures look absolutely stunning! 🙂