Gluten-Free, Egg-Free, Refined Sugar-Free Quinoa Cookies

Last Updated on March 26, 2020 by Iryna

I am always on the lookout for healthy recipes, especially for sweets.

These amazing gluten-free, egg-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 the weird smell and bring her best taste to your baking creation.

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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.

In 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.

How They Are Egg-Free

When I was on detox and eggs were not allowed, I substituted them with flax seeds.

To make your gluten-free cookies also egg-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.

You will get gooey liquid with the consistency very similar to an egg.  I usually make a double portion, so I use 2 tbsp of flax seeds and 6 tbsp of hot water.

You are free to use eggs if you don’t want to have your cookies egg-free.

The Simpler – The Better

In this recipe, you need to ground the dates to make them as a paste. I skip this step by buying dates paste. It comes in the 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 batter is a little warm, it’s easier to work with it.

How to Make Them Even More Healthy

This recipe includes chocolate chips. I find those delicious gluten-free, egg-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!

You will need

1 cup quinoa flour

1/2 tsp baking soda

1 1/2 tsp cornstarch (Make sure the cornstarch is certified gluten-free if you are gluten intolerant to avoid cross-contamination)

1/4 tsp salt

1 cup dates, pitted and ground into a paste

1/4 cup melted coconut oil

1 tbsp of grind flax seeds

3 tbsp of hot water

1 tsp vanilla extract

3/4 cup dark chocolate chips

Directions

1. In a small bowl, pour hot water to the flax seeds and let them sit for 10mins.
2. In another small bowl, stir together the flour, baking soda, cornstarch, and salt. Set aside.
3. In a large bowl, beat the dates with coconut oil until light and fluffy. And the vanilla, flaxseed mix. Stir until combined. Use low heat to help with mixing, if necessary.
4. Add the flour mixture to the bowl. Mix until fully incorporated. Add chocolate chips or dried cranberries and walnuts and mix.
5. Place the dough in the refrigerator for 20mins or up to 2 days.
6. Preheat oven to 350ºF. Line a baking sheet with the parchment paper.
7. Scoop cookie balls and place them on the parchment paper, slightly pressing with your palm. I usually use full tbsp or 2 small scoops for one cookie.
8. Bake for 10-12mins until golden. Allow cooling for about 10mins before moving. Store in an airtight container.

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