Quinoa Chocolate Chip Cookies

Yes, it is possible to make cookies that are wholesome, filled with low-glycemic sweetness, and in line with our fitness lifestyle. These Quinoa Chocolate Chip Cookies are a great example of a recipe that takes healthy ingredients to create a sweet taste that’s guilt-free and just as enjoyable as traditional cookies.

What makes these cookies healthier than Mrs. Fields?

It’s gluten free: I used a combination of the cooked quinoa and blanched almond flour rather than traditional white grain flour.
It’s free of cane sugar and low glycemic: No refined cane sugar in these sweet morsels, just some unrefined coconut sugar. You may also sub out some of the coconut sugar for a bit of liquid stevia if you’d like to lower the sugar grams even more.
The chocolate is stevia-sweetened: To keep our sugars in check even more I’ve used Lily’s chocolate chips which are sweetened with stevia and contain zero cane sugar.
The serving size: Using 1 heaping teaspoon of dough will get you 48 petite cookies, which make portion control easy. You can enjoy a little cookie without taking in too many calories!

Courtesy of RealHealthyRecipes.com

Servings: 48

Here’s what you need

1 cup coconut palm sugar
1 teaspoon baking soda
⅓ cup palm shortening
1 teaspoon sea salt
1 egg
¼ cup coconut oil, softened but not melted
1 tablespoon vanilla extract
2 cups blanched almond flour
1 cup cooked quinoa
1 (9 oz) bag Lily’s chocolate chips (stevia sweetened)

Instructions

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a large bowl beat the coconut oil and the shortening on high for 30 seconds. Add the coconut sugar, baking soda and salt. Beat on medium for 2 minutes, scraping down the sides as needed. Add in the egg and vanilla. Beat in the almond flour and quinoa. Stir in the chocolate chips.
Drop the dough by teaspoons 2 inches apart on the prepared baking sheet. Bake 6 to 8 minutes or until the edges are lightly browned. Transfer the parchment paper onto a wire rack to cool. Enjoy!