Sugar-free Quinoa Chocolate Chips Cookie Recipe

As someone who enjoys experimenting in the kitchen, I recently embarked on a baking adventure to create a sugar-free and gluten-free dessert option for dinner. With limited snacks in the house, I decided to whip up a batch of cookies using unconventional ingredients, and the result exceeded my expectations!

Initially, I was unsure about the outcome of these cookies, but to my surprise, they turned out deliciously satisfying, without any lingering aftertaste. While the texture leaned more towards scones than traditional cookies, the flavor was undeniably delightful.

Developing a recipe that meets specific dietary preferences, such as sugar-free and gluten-free, comes with its challenges. Baking without sugar poses difficulties, as traditional sugar contributes not only sweetness but also texture and structure to baked goods. However, with a bit of creativity and experimentation, it’s possible to create treats that are both wholesome and flavorful.

In this recipe, I opted for granulated monk fruit sweetener as a natural sugar substitute. Monk fruit sweetener provides sweetness without the added calories or spike in blood sugar levels, making it an excellent choice for those looking to reduce their sugar intake.

To achieve the desired texture and consistency, I incorporated a blend of quinoa flour, homemade almond flour (finely ground sliced almonds), and masa flour. While quinoa flour adds nutritional value and a unique flavor profile, almond flour lends a rich, nutty taste and helps enhance the texture of the cookies. Masa flour, traditionally used in Latin American cuisine, acts as a stabilizing agent, ensuring that the cookies hold together while baking.

Here’s a breakdown of the ingredients used in this recipe:

• 3 cups quinoa flour
• 3/4 cup homemade almond flour
• 1/4 cup masa
• 1/2 tbsp baking powder
• 1/2 tbsp salt
• 1 cup granulated monk fruit sweetener
• 40 grams Madagascar vanilla ghee
• 1/2 cup water
• 1 cup chocolate chips
• 2 eggs

To prepare the cookies, simply mix the wet ingredients together in one bowl and the dry ingredients in another. Slowly blend the dry ingredients into the wet mixture until well combined. Spoon out the batter onto a baking sheet and bake at 350 degrees Fahrenheit for approximately 10-15 minutes, or until golden brown.

While these cookies may not have the chewy texture typically associated with traditional cookies, their delightful flavor and wholesome ingredients make them a guilt-free indulgence. Feel free to experiment with the recipe and tailor it to your preferences. Whether you tweak the flour combination or add your favorite mix-ins, the possibilities are endless!

I encourage you to give this recipe a try and share your feedback. Did you make any adjustments? I’d love to hear about your baking adventures and see how you put your own spin on these sugar-free and gluten-free cookies. Stay tuned for updates as I continue to refine this recipe and explore new variations.

Happy snacking, and may your kitchen adventures be filled with joy and delicious discoveries!