These cookies are wheat-free, gluten-free and low-fructose. Powdered dextrose sweetens them, while quinoa flakes give them a delightful chewiness.
I think quinoa is my favorite grain. Not just because it agrees with my digestive system so well, but also because of its protein content and fiber. I found a recipe in Self magazine for a healthier cookie (Chocolate Chip-Walnut Cookies) and thought it would be a great recipe to try quinoa flour in. The recipe doesn’t call for much flour or sugar, so I hoped it would adapt easily to my changes.
The recipe called for oats, but since I’ve found out that oats don’t agree with me, I used Ancient Harvest Quinoa Flakes. I love the walnuts in this, but they are of course optional if you are allergic. I know I use a lot of butter in my recipes, but I thought I would mention a dairy-free butter that we carry at the store called Earth Balance for those of you who are vegan. Earth Balance is a vegan product that tastes and acts similar to butter but without the dairy.
I think these really taste like oatmeal cookies, despite not having any oatmeal in them. If you can tolerate oats, go ahead and use them instead of the quinoa flakes. So try this recipe and change it up if you like. I hope you enjoy them as much as I do!
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Chocolate Chip Quinoa Cookies
Low-Fructose, Low-FODMAP, Gluten-Free
makes about 15 cookies
(recipe can be easily doubled)
Ingredients
1/2 cup quinoa flour
1/4 cup quinoa flakes (or rolled oats)
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
6 tablespoons unsalted butter (or non-dairy substitute), softened
1/2 cup powdered dextrose
1 large egg
1 1/2 teaspoons vanilla extract
1/4 cup mini dairy-free chocolate chips (or as tolerated)
1/4 cup chopped walnuts (optional)
Directions
- Heat oven to 325 degrees F. Grease or line a cookie sheet with parchment paper (otherwise cookies will stick!
- In a medium bowl, combine the quinoa flour, flakes, cinnamon, baking soda and salt.
- In a large mixing bowl, beat the butter and dextrose together for about 3 minutes. Add the egg and vanilla. Beat until smooth, scraping down the sides of the bowl. Slowly add the flour mixture and beat until blended. Fold in the chocolate chips and walnuts.
- Drop dough by the heaping tablespoonful onto prepared cookie sheet, at least two inches apart. Bake for 12 to 14 minutes, or until cookies no longer appear wet on top. Cool on cookie sheet about 3 minutes before transferring to cooling rack.
Tried this replacing a few extra ingredients my daughter is sensitive to:
Replaced Egg with 2xEgg Replacer (whisked with 2T water)
Took out Salt as only "butter" she can have is Nuttelex (which contains salt)
Used 1/8 cup sugar, 1/8 cup coconut sugar (instead of dextrose)
Cocao nibs (instead of choc chips)
Pecans (instead of Walnuts)
It didn't melt down into a nice flat cookie, but tasted great…and sweet enough.
Thanks for the idea!
Great! I'm glad you made the recipe work for you.
I've found that a double batch is really dry… Here are my mods:
3 eggs
still only the 1/2 cup dextrose
1/2 cup slivered almonds
small handful crushed cashews
Sounds good, thanks for the suggestions!
What would the measurement be if I used regular sugar instead of dextrose?
I would probably use 1/3 cup regular sugar.
Okay, thanks! 🙂