Tuesday, March 5, 2013

Cashew or Almond Quinoa Flake Cookies

(Made with Almonds)

Baking Gluten Free treats can be tricky, but I think I have finally mastered a delicious and healthy cookie. Not only is this cookie gluten free and tasty, but it is also egg free, butter free and almost sugar free. Small changes can be made to this cookie to make it vegan as well. Just leave out the chocolate chips or switch carob chips or vegan chocolate. I have made this cookie two ways, using almonds and using cashews. Both turn out sweet and surprisingly moist. 

This was my first time using Quinoa Flakes and I am obsessed. I love finding naturally gluten free ingredients to experiment with. Quinoa flakes are typically used as a breakfast cereal but many people use them in baked goods and breads. Check out your local health or natural foods store for these. I used the brand Ancient Harvest Quinoa and you can check out their website here: Ancient Harvest Quinoa

I make my friends who are not gluten free be my guinea pigs and test things out for me and these cookies were a hit! You know it's a good gluten free creation when your non gluten free foodies are asking for more! They are best right out of the oven and still give your house that homemade chocolate chip cookie smell! Enjoy with a glass of milk or almond milk for a sweet treat! 

1 Cup Raw Cashews (or Almonds)
1/4 Cup Apple Sauce
1/8 Cup Coconut Oil
1/2 TSP Vanilla Extract
1/4 Cup Quinoa Flakes
1/4 Cup Sweet Brown Rice Flour
1/4 Cup Tapioca Flour
1/4 TSP GF Baking Soda
1/2 TSP Sea Salt
1/2 TSP Cinnamon
1/4-1/2 Cup Chocolate Chips

(Made with Cashews)

Preheat oven to 350 degrees.
Line baking sheet with parchment paper.

In a food processor, grind almonds or cashews. Grind for about 2 minutes until the nuts are almost turning into nut butter. Add to the nuts, coconut oil, applesauce, and vanilla extract. 
Blend together and set aside

In a large bowl, add your dry ingredients. 
Stir together rice flour, tapioca flour, quinoa flakes, baking soda, salt and cinnamon. Once your dry ingredients are mixed, add in the nut mixture. 
Mix well until a dough is formed. Add in your chocolate chips and finish mixing. 

On your lined baking sheet, take 1 TBSP cookie dough and form into balls. Flatten them a little bit and keep about an inch apart.
 Bake in the oven for 10-12 minutes until the cookies are golden brown. 
Take out and place on cooling rack.
Enjoy! xx 

*This cookie recipe makes about a dozen cookies. It can easily be doubled to make more. 


  1. If you don't have tapioca flour could you use coconut flour? Sounds deeelish! Lisa

  2. It probably would work! I will buy some coconut flour and test it out! XO