Quinoa Choc Chip Cookies

Oil free, gluten free, vegan and totally delicious, we’re very proud of these quinoa choc chip cookies.

Ingredients

-1 cookies+

Metric

Method

1. 1

   Rinse the raw quinoa in cold water, then put it into a small saucepan along with 6 tablespoons of water. Cover with a lid, bring to the boil, then reduce the heat and simmer for 12–15 minutes.

   
2. 2

   Once the quinoa is cooked, transfer it to a bowl and leave to cool before carrying out the next steps. It’s important there’s no water remaining in the quinoa, otherwise your cookie dough might be too soggy.

   
3. 3

   Preheat the oven to 180°C fan / 400°F and line a large baking tray with baking paper.

   
4. 4

   Put the banana into a large mixing bowl and mash with a fork until smooth and runny. Add the cooked quinoa, maple syrup, almond butter, oats, oat flour and bicarbonate of soda, and stir until fully combined.

   
5. 5

   Add the dark chocolate to the mixing bowl, setting aside a small handful of chocolate pieces for later.

   
6. 6

   Give the mix another stir, then divide into 6 and roll each piece into a ball. Place each ball on the lined baking tray and flatten out into a round cookie shape with your fingers. Tip: wet your fingers with a little water to avoid the mixture sticking to your hands. Then push the remaining pieces of dark chocolate into the cookies.

   
7. 7

   Bake the cookies in the oven for 12–15 minutes or until golden brown around the edges.

   
8. 8

   Remove the cookies from the oven and leave to cool before devouring. These will keep for up to 5 days in an airtight container, ideally somewhere cool.