Gluten Free, Eggs Free, Refined Sugar Free Quinoa Cookies

Gluten Free, Eggs Free, Refined Sugar Free Quinoa Cookies

I am always on look out for healthy recipes, especially for sweets. These amazing gluten free, eggs free and refined sugar free quinoa cookies need only three main ingredients – dates, coconut oil, quinoa flour. It’s that simple. I’ve never used quinoa flour before, and didn’t know what to expect at the end, but I can say it was a love from the first bite. Keep in mind, though, that you need to do some extra step with quinoa flour in order to remove weird smell and bring her best taste to your baking creation.

Prepare Your Quinoa Flour

As soon as I buy quinoa flour, I heat my oven to 250F, spread a thin 1 inch layer of flour on the parchment paper on the baking tray, and put it in the oven. I keep quinoa flour in there for around 2-2.5 hours. You will know your quinoa flour is ready when you can observe the change in the smell. At the end, you will get reach nutty smell, the one that brings your baking creation to the new level. After quinoa flour cools down, I put it in the glass container in my fridge. Now it is ready to be used in gluten-, egg-, dairy-free cookies, in my favorite cottage pancakes and other recipes.

Make Them Eggs Free

The original recipe, mentioned below, uses eggs. When I was on detox and eggs were not allowed, I substituted them with flax seeds. In order to make your cookies eggs free, you need to add 3 tbsp of hot water to 1 tbsp of grind flax seeds and let them sit for around 10mins. This will replace 1 egg from the recipe. If you make double portion, same as me, use 2 tbsp of flax seeds and 6 tbsp of hot water.

The Simpler – The Better

Original recipe calls for the dates, and you need to ground them to make as a paste. I skip this step by buying a date paste. It comes in size of 500gr, so I make two portions of cookies. Also, I find that placing my stainless steel bowl on a small heat helps with the mixing process. When the mix is a little warm, it’s easier to work with it.

How to Make Them Even More Healthy

In the original recipe author adds chocolate chips. I find those delicious gluten free, eggs free and refined sugar free cookies taste great with dried cranberries and walnuts. Another option – dried plums and seeds. It can’t get wrong with those healthy additions. Experiment, try, enjoy!

The original recipe can be found here: Quinoa Chocolate Chip Cookies by Cooking ala Mel

Sign Up for Mindful Updates

If you liked it, please SHARE with your friends

Leave a Reply

Your email address will not be published. Required fields are marked *