Quinoa Chocolate Chip Cookies

by | Jan 26, 2018 | Food & Drink | 0 comments

Quinoa Chocolate Chip Cookies Yes, it is possible to make cookies that are wholesome, filled with low-glycemic sweetness, and in line with our fitness lifestyle. These Quinoa Chocolate Chip Cookies are a great example of a recipe that takes healthy ingredients to create a sweet taste that’s guilt-free and just as enjoyable as traditional cookies.

What makes these cookies healthier than Mrs. Fields?

  • It’s gluten free: I used a combination of the cooked quinoa and blanched almond flour rather than traditional white grain flour.
  • It’s free of cane sugar and low glycemic: No refined cane sugar in these sweet morsels, just some unrefined coconut sugar. It’s also possible to sub out some of the coconut sugar for a bit of liquid stevia if you’d like to lower the sugar grams even more.
  • The chocolate is stevia-sweetened: To keep our sugars in check even more I’ve used Lily’s chocolate chips which are sweetened with stevia and contain zero cane sugar.
  • The serving size: Using 1 heaping teaspoon of dough will get you 48 petite cookies, which make portion control easy. You can enjoy a little cookie without taking in too many calories!

Courtesy of RealHealthyRecipes.com

Servings: 48

Here’s what you need

  • ¼ cup coconut oil, softened but not melted
  • ⅓ cup palm shortening
  • 1 cup coconut palm sugar
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 egg
  • 1 tablespoon vanilla extract
  • 2 cups blanched almond flour
  • 1 cup cooked quinoa
  • 1 (9 oz) bag Lily’s chocolate chips (stevia sweetened)

Instructions

  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl beat the coconut oil and the shortening on high for 30 seconds. Add the coconut sugar, baking soda and salt. Beat on medium for 2 minutes, scraping down the sides as needed. Beat in the egg and vanilla. Beat in the almond flour and quinoa. Stir in the chocolate chips.
  3. Drop the dough by teaspoons 2 inches apart on the prepared baking sheet. Bake 6 to 8 minutes or until the edges are lightly browned. Transfer the parchment paper onto a wire rack to cool. Enjoy!

Nutritional Analysis

One cookie equals: 108 calories, 7g fat, 11g carbohydrate, 3g sugar, 79mg sodium, 2g fiber, and 2g protein.

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