Do you ever get something in your mind and then you think about it every second for days? It happened when I first found out about Lagottos (Italian Truffle Dogs), when I decided I was getting my puppy, Trevi. It was literally all I thought about and pretty much all I talked about too, just asked Matt. He probably wanted to kill me.
I get on these kicks and I don’t let them go. And once I’ve set my mind to doing it, it’s getting done. No questions asked. Somehow, someway, it’s happening.
Like these dark chocolate quinoa cookies.
A few days ago, I was taken over by this intense need for chocolate cookies. I mean I wanted a chocolate cookie, like really, really, really bad. And of course I didn’t have any on hand. I poured over recipe after recipe looking for the best chocolate cookie recipe that I could recreate gluten-free, couldn’t find what I was looking for, proceeded to ask my wonderful Facebook fans if they had any recipes and since they’re just a bunch of smarties, they told me to substitute 1/2 cup cocoa powder into any of my favorite cookie recipe. Novel concept to me!
As I usually do, I listened. And the cookies turned out perfectly. Like absolutely perfect. The best chocolate cookies I’ve made to date (like these and these and these). And it only makes sense since they’re quinoa cookies!
adapted from Cooking Light
- 1 1/2 cup gluten-free all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup cooked quinoa
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2/3 cup light brown sugar (or coconut sugar)
- 1/2 cup coconut sugar
- 6 tablespoons vegan butter
- 2 tablespoon melted coconut oil
- 2 teaspoon tahini (or other nut butter)
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 cup dark chocolate chunks (or dairy-free chocolate chips)
- Preheat the oven to 375 degrees F and line two baking sheets with parchment paper.
- Whisk together all the dry ingredients, minus the sugar and chocolate chunks, in a medium mixing bowl and set aside.
- In a small sauce pan, heat the butter over medium heat and cook until it begins to brown, about 5 minutes. Stir constantly so as not to burn the butter, you're just trying to brown it. Transfer to a large mixing bowl, add the coconut oil and let cool for 5 minutes. Add the sugar and beat with an electric mixer until incorporate - the texture will be sandy, not creamy like traditional butter cookies. Add the tahini, vanilla and eggs and beat until combined.
- Pour in the flour mixture, beat on low until just incorporated. The mixture will be that of a thick brownie batter, not as doughy as normal chocolate chip cookies. Fold in the chocolate chunks with a wooden spoon.
- Scoop 1 heaping tablespoon of dough onto the cookie sheets, spacing the cookies about 1" apart. Bake in the center of the oven for 14 minutes, switching/rotating the sheets half way through.
- Transfer to a wire rack, allow to cool for 5 minutes (if you can resist that long!), and enjoy!
If you're following a refined sugar-free diet, use all coconut sugar to replace the light brown sugar.