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Quinoa Chocolate Chip Cookies - free from the top 8 allergens, corn, refined sugar, and gluten!

Posted Oct 13 2009 10:04pm
If you haven't read my interview with allergy author, Nicolette Dumke, you might want to (click here for part 1 and here for part 2 ). Nicolette is an incredible person who is brilliantly coping with multiple food allergies, and has graciously chronicled all she has learned in her series of books. She sent me a copy of her latest book I Love Dessert but NOT Sugar, Wheat, Milk, Gluten, Corn, Soy, Unhealthy Fat... to review. I have been baking my way through it to see how her allergy-friendly versions of yummy deserts match up. Click here to see Traditional Apple Cobbler with Amaranth Topping.

I was attracted to this recipe for Quinoa Chocolate Chip Cookies because I know that quinoa is considered somewhat of a super food, especially for those of us on the gluten free diet. Quinoa brings many essential nutrients to the party that might otherwise be lacking in the traditional gluten free diet. Also, I wanted to further experiment with the use of apple juice concentrate as a sweetener in baking.

My husband and I were both pleasantly surprised these cookies. They have a wonderful texture, and the use of concentrated apple juice helps to mask the flavor of the quinoa in a way that really works! The chocolate chips bring it all together. I'm not saying that they taste just like regular chocolate chip cookies - they definitely taste healthier, but in a wonderful way. Otherwise, my husband would not have finished them all on me!

Ingredients (recipe is being reprinted with author's permission)
  • 3 C quinoa flour
  • 1 C tapioca starch
  • 1 1/2 t baking soda + 3/8 t unbuffered vitamin C powder (or just use baking powder)
  • 2 C apple juice concentrate
  • 1/2 C oil
  • 1 1/4 C chocolate or carob chips (optional)
  1. Boil the apple juice down to 1 3/8 C in volume and allow it to coll to room temperature or cooler. If you are in a hurry, put it in the refrigerator to cool.
  2. Preheat your oven to 350 degrees. In a large bowl, combine the quinoa flour, tapioca starch, baking soda + vitamin C (or baking powder). In a separate bowl or cup, stir together the juice and oil. Immediately stir them into the dry ingredients until they are just mixed in. Fold in the chocolate or carob chips. Drop the dough by tablespoonfuls onto an ungreased cookie sheet and flatten them to about 1/4 inch thickness with your fingers held together. Bake for 10 to 15 minutes, or until the cookies are slightly browned. Makes about 5 dozen.
This post is linked to Slightly Indulgent Mondays along with lots of other delicious guilt-free recipes. This week, Amy is giving away Le Creuset mini gratin dishes!
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