| Level: | Easy |
| Total: | 5 hr |
| Active: | 30 min |
| Yield: | 11 to 12 cookies |
Ingredients
- 1/4 cup raw white quinoa
- 1/2 cup (1 stick) unsalted butter (organic and grass-fed preferred), melted and cooled
- 1 cup coconut sugar
- 1 teaspoon pure vanilla extract
- 1 large egg plus 1 egg yolk, at room temperature
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup bittersweet chocolate chips
Instructions
- Place the quinoa in a dry pan over medium heat. Cook, stirring occasionally, until the quinoa is evenly toasted and beginning to pop, 3 to 4 minutes. Remove from the heat and allow to cool completely.
- Add the melted butter, coconut sugar and vanilla extract to a medium bowl. Using a rubber spatula, stir to combine and soften the sugar. Add the egg and egg yolk and stir until smooth. Add the almond flour, coconut flour, baking soda and salt and stir until it forms a soft dough. Add the chocolate chips and quinoa and stir to evenly distribute. Refrigerate for at least 4 hours or up to overnight.
- Preheat the oven to 350 degrees F.
- Line 2 rimmed baking sheets with parchment paper. Scoop 1/4-cup balls of cookie dough evenly onto the baking sheets leaving 2 inches between each scoop. Flatten them slightly. Bake, rotating halfway through, until the edges are just set and the centers are still slightly underdone, 13 to 15 minutes. Allow to cool for 10 minutes on the baking sheets, then remove to a wire rack to cool completely.
Nutrition Facts
| Serving Size | 1 of 11.5 servings |
| Calories | 290 |
| Total Fat | 18 g |
| Saturated Fat | 8 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 4 g |
| Sugar | 24 g |
| Protein | 5 g |
| Cholesterol | 50 mg |
| Sodium | 145 mg |
Reviews
Let’s be honest. These cookies don’t look appealing, which was why I didn’t make them until now, but they do taste good. Adding raw quinoa was strange to me, but they add nice crunch. The cookies are buttery and have nice deep flavor. To answer someone’s question- adding coconut flour along with almond flour gave nice dimension of flavor. I am sure you could do with only almond flour in a pinch though.
To keep in mind- these cookies got dark very quickly in the oven, due to the almond flour.
To keep in mind- these cookies got dark very quickly in the oven, due to the almond flour.
these cookies are great. I used the recipe from Giada’s book which is the same. The texture is very soft once the cookies cool down, but if you freeze them, they are truly amazing! Best right from the freezer.
I made these for my family’s RV trip. Everyone loved them. I’ve made them many times since! They are even better eaten chilled! Great with yogurt in the morning
Wondering if I could use the black quinoa that I have on hand. Also, if unable to get the coconut sugar, would the substitution for can sugar be the same? I understand the recipe calls for what it does, but I may need to modify but hoping for a successful batch.
I thought this had too much quinoa. I liked the crunch it gave the cookies, but I would probably use half as much next time. I only used one stick of butter like the recipe said. Overall, I liked it.
These cookies are delicious and so easy to make. I will definitely be making these again. I love to freeze them and eat them warmed from the microwave. Another delicious Giada recipe!
My cookies spread out a ton and were super thin even though I refrigerated the dough overnight. Maybe because I used brown sugar instead of coconut? (I read the two sugars were interchangeable in a recipe. Since I didn’t want to buy an entire bag of coconut sugar that was much more expensive, I used the sugar I had in my pantry.) Or maybe because I used all almond flour instead of almond and coconut? Again, I always have almond flour in my pantry and didn’t want to purchase a bag of coconut flour that maybe wouldn’t get used beyond this recipe. Despite the spreading and thinness, I thought these cookies tasted great. So much so that I think it’d be worth it to purchase the coconut sugar and flour to see if the recipe actually turns out as Giada’s did.
Super yummy for a “healthier” chocolate chip cookie. Even my 7 year old likes them! BTW, I used 1 stick of butter just as the recipe says, and they are great!
Love these cookies but would like to know the carbs and calories in them. Is this posted somewhere?
Made it today! They are really good. My scooper is a little big, so I only made 9 cookies.