Healthy Chocolate Chip Cookies - Gluten & Dairy Free
A light and crispy homemade cookie made with quinoa flakes, almond flour, cacao and dark chocolate chips. Naturally gluten-free and dairy-free, with a hint of almond and plenty of chocolatey flavour.
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Servings: 14 cookies
Calories: 132kcal
Equipment
Ingredients
- 1 cup quinoa flakes
- 7 tbsp almond flour
- 3 tbsp coconut sugar
- 1-1½ tbsp cacao powder
- 1 tbsp ground flaxseed
- ¼ tsp gluten-free baking powder
- ¼ tsp bicarbonate of soda
- ¼ tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp salt
- 3 tbsp maple syrup
- 2 tbsp avocado oil
- 3 tbsp runny tahini or almond butter
- ½ tsp almond extract or essence
- 3 tbsp almond milk
- ¼ cup small dark chocolate chips ideally 70-85% cacao
- 2 tbsp chopped pecans optional
Instructions
- Preheat the oven to 175°C (160°C fan) and line a baking tray with baking paper.
- In a large bowl, combine the quinoa flakes, almond flour, coconut sugar, cacao powder, ground flaxseed, baking powder, bicarbonate of soda, cinnamon, ginger and salt.
- In a separate bowl, whisk together the maple syrup, avocado oil, tahini or almond butter, almond extract and almond milk until smooth.
- Pour the wet ingredients into the dry ingredients and mix until everything is well combined. Leave the mixture to sit for 3-5 minutes so the quinoa flakes and flaxseed can absorb some of the moisture.
- Fold through the dark chocolate chips and chopped pecans, if using.
- Scoop tablespoon-sized portions onto the lined baking tray and gently flatten each one. The cookies won't spread very much during baking.
- Bake for 10-12 minutes, until the cookies are lightly golden around the edges.
- Leave them on the baking tray for around 5 minutes before carefully transferring them to a cooling rack. They'll firm up and become crispier as they cool.
Notes
Recipe notes
If the mixture feels too thick, add almond milk 1 teaspoon at a time. This can be particularly useful if you're using a thicker tahini or almond butter.
For a slightly sweeter cookie, increase the maple syrup from 3 to 4 tablespoons.
Small chocolate chips work particularly well in these cookies, but you can also finely chop a bar of dark chocolate.
Allow the cookies to cool completely before storing them in an airtight container at room temperature.
Nutrition
Serving: 1g | Calories: 132kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7.5g | Fiber: 2g | Sugar: 6g