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 friends 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.
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)
Instructions
- 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!
Egos & Buffaloes 