Chocolate Chip Quinoa Cookies

This is a gluten and dairy
free recipe. These can also be made egg free.

1 ¾
cups quinoa flakes (from the health food store or Whole Foods)

1 ¾
cups GF all purpose flour (I use Namaste’s Perfect Flour blend)

tsp baking soda (I use Bob’s Red Mill Aluminum Free)

tsp xanthan gum

tsp salt

cup shortening (I use Spectrum or Tropical Traditions Palm Oil)

cup Sucanet or brown sugar firmly packed (I used Domino light brown sugar)

cup granulated sugar (I use organic from Costco.)

large eggs (or I used 1/3 cup carbonated water/club soda)

tsp GF vanilla extract (watch for corn syrup)

package (about 2 cups) of GFCF chocolate chips (Enjoy Life)


oven to 375 degrees.  Finely grind quinoa
flakes in a processor (I used my food processor.  It didn’t grind it up very well though).   Add GF flour mix, baking soda, xanthan gum
and salt and blend for 5 seconds. 


shortening and both sugars in a large bowl until well blended.  Beat in eggs and vanilla.  Mix in dry ingredients.  Mix in chocolate chips. 


dough into balls using a cookie scooper, or approximately 2 TB’s, and place
onto an ungreased baking sheet.  I like
to use parchment paper (not the same as wax paper).  Flatten the cookies slightly.


until the edges are golden brown, about 12 minutes.  Cool on sheets for 5 minutes then transfer to
racks and cool completely.  Makes 4 dozen
cookies.  (I got about 60 cookies).  Freeze the cookies in a large zip lock bag
after they cool. 


quinoa flakes give these an oatmeal kind of taste.  Quinoa is high in protein.

I got this recipe from
Sueson Vess’ Special Eats cookbook.


Feingold Stage 1

Written by Sheri Fortes - Visit Website

Author of "All Natural Mom's Guide to the Feingold Diet"

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