Sugar-free Quinoa Chocolate Chips Cookie Recipe

ByMercedes Diane Griffin Forbes

These cookies tasted great and I wasn’t really expecting them too. LOL

I was just experimenting because I wanted a dessert with dinner tonight and we have no snacks in the house. When I tasted the batter, I felt there was a lot of aftertaste. I couldn’t tell if it was from the monk fruit or the quinoa. Thankfully, there is no aftertaste in the finished cookies.

The only changes to the recipe that might be needed are more for aesthetics. I’m trying to figure out how to better formulate this recipe because I like chewy cookies. I recognize that might not be an option with quinoa flour and the other flours added. To try to get the best consistency, I added homemade almond flour (finely ground sliced almonds) for texture and masa flour for stabilizing. I’m going to see how they turn out with a different flour combination. Right now, they’re more like scones in texture than cookies.

Baking without sugar isn’t easy. Nothing works as well in baking, at least as easily, as regular sugar. I really wanted these cookies to be sugar-free. In the past, I have used Splenda in baking. However, I prefer natural ingredients so I opted not do to that this time. For my sweetener in this recipe, I used granulated monk fruit sweetener.

My goal is to develop a recipe that is gluten-free, sugar-free, and low calorie without sacrificing flavor. I definitely have texture issues and I’d prefer my cookies come out chewy, but as they are right now, they are very tasty so I’m not complaining.

Ingredients:

  • 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

Directions:

Mix wet ingredients together in one bowl and dry ingredients together in another bowl.Once wet ingredients are blended well, slowly blend in the dry ingredients. Spoon out batter onto baking sheet and bake at 350 degrees for about 10-15 minutes.

I hope you try and play around with this recipe and tell me what you think. Did you tweak it? If so, how? I will update with another post once I play around with the recipe a bit more.

Happy snacking! 🙂

International Development Consultant

Mercedes Diane Griffin Forbes (Diane Griffin) is the primary contributor to DG Speaks​ and the Founder of the Mercedes Parra Foundation​ for Women and Girls. She is an internationally recognized expert in marketing and micro-enterprise development with over fifteen years of experience in the US, Asia, Africa, and Latin America. Working in the areas of international development, education, and public policy, her career is focused on promoting gender equity, sustainable economic growth, and positive social development.

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