Gluten-Free Vegan Chocolate Quinoa Cookies

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Processor

I love quinoa, and nobody knows more about using it in interesting ways than Wendy Polisi. Her fabulous website is a one-stop-shop celebrating "all things quinoa", and she has some incredibly inventive ways to use it, including these incredible Gluten Free Vegan Flourless Chocolate Quinoa Cookies.

Besides writing her very popular blog, Wendy is the author of The Quintessential Quinoa Cookbook. Whether you are a quinoa connoisseur or new to cooking with quinoa, there are over 200 pages of flavorful inspiration. The recipes are inventive, healthy, easy, and loaded with goodness. Recipes like Quinoa Pancakes, Chipotle Quinoa Burgers, Roasted Red Pepper Quinoa Cannelloni, Quinoa Chocolate Bar Sundae, and Almond Fudge Quinoa Brownies are just a few of the delectable creations Wendy has on offer in this fabulous book. Every recipe is accompanied by multiple pictures, nutritional data, substitution suggestions, and alternative preparation methods.

There are also tons of amazing quinoa recipes on Wendy's website. Some of my favorites include: Quinoa and White Bean Casserole with Caramelized Onions, Quinoa Corn Tortillas, Quinoa Kale Fritters, Quinoa Energy Bars, Quinoa Pudding, and many more. There is also some wonderful information about quinoa.

Do not miss making these cookies. They are soooo good.

Learn more about Wendy Polisi.

Gluten-Free Vegan Chocolate Quinoa Cookies

Gluten-Free Vegan Chocolate Quinoa Cookies

Makes 12 cookies45 MINS

for double chocolate cookies:

for chocolate macadamia nut cookies: 

for cherry chocolate cookies: 

  1. Preheat the oven to 350°F (180°C), and line a baking sheet with parchment paper.
  2. In a small bowl, make the chia/flax eggs by combining the flaxmeal, chia seeds, and warm water. Whisk well, and set aside.
  3. In a food processor fitted with the s blade, combine the almonds and quinoa. Process for about 1 minute until you have a fine meal. Add the baking soda and salt, and process until well combined.
  4. In a small saucepan over medium-low heat, melt the almond butter and coconut oil. Add the applesauce and maple syrup, and whisk until heated through. Remove from the heat, and stir in the vanilla and flax/chia eggs.
  5. Transfer this warm mixture to the food processor, and process until a dough has formed. Add the chocolate chips, and process until the chocolate is melted and blended. You may have to stop the machine and scrape down the sides of the container to evenly blend the mixture.)
  6. With a tablespoon measurer, scoop out the dough, and roll into small balls. Flatten the balls with your fingers or a fork, and place on the lined sheet.
  7. Bake for 12 to 15 minutes. Remove from the oven, and allow the cookies to cool for 5 minutes on the pan, and then transfer them to a wire rack to cool completely.

Recipe from Wendy Polisi
Photo by Trent Lanz and styling by Alicia Buszczak




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