Quinoa Cookies made with quinoa flour, this gluten free cookie recipe also has a boost of protein by adding garbanzo beans.
I absolutely love cookies just in case you haven't noticed yet by looking around at some of the recipes on our site : )
I try to make different flavors and creations. If you are looking for more allergy safe cookies you have come to the right place!! Check out our other food allergy safe recipes here at the allergy cookie recipe page for inspiration and dessert ideas that you can enjoy year round!!
Pre-heat oven to 350
Start by thoroughly rinsing the beans, the better you rinse the less you will have a bean taste. I like to place the beans in a strainer and rinse and shake until water runs clear through the beans.
Once well rinsed place beans into a food processor and add applesauce, vanilla, salt, lightly melted butter and dairy free milk of your choice (I choose to use un-sweetned vanilla hemp seed milk in this recipe). Pulse the bean mixture until smooth and creamy!
In a separate bowl mix quinoa flour (found at most health food stores), baking powder and sugar. Mix well to thoroughly blend in the baking powder.
Next slowly pour bean mixture into flour mixture and stir until all ingredients are well combined. The mixture should form into a smooth and creamy cookie dough texture.
Now finally time to mix in those chocolate chips (give this raw cookie dough a taste as it's safe to eat without baking). Just remember to save some to bake : )
Line a cookie sheet with parchment paper (or lightly grease if you prefer). Next scoop about tablespoon sized dollops onto sheet, recipe makes approximately 18-20 cookies.
Place in the oven and bake for 10-12 minutes until the cookie is a little spongy in the center.
Allow to cool and enjoy this delicious treat!!