cookie - dark chocolate quinoa cookies

By tinathorn

Ingredients

• 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)

Details

Servings 24
Preparation time 10mins
Cooking time 25mins
Adapted from simplyquinoa.com

Preparation

Step 1

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!
Notes

If you're following a refined sugar-free diet, use all coconut sugar to replace the light brown sugar.