Need a delicious treat without all of the guilt? This gluten-free, date-sweetened recipe offers a fun way to use leftover cooked quinoa and makes tender, cakelike cookies—with no added sugar.
Notes and modifications:
- For a vegan recipe:
- Substitute virgin coconut oil for the butter.
- To replace eggs, place 2 Tbs. ground flaxseed in a small bowl with 3 Tbs. boiling water, stir to combine, and let stand 10 minutes before using.
- If making gluten-free cookies: You can also substitute 1.5 cups of your favorite GF flour blend for the dry ingredients.
- If your GF flour blend does NOT contain them, add 3/4 teaspoon xanthan or guar gum, 1 tsp. baking soda, 1 tsp. baking powder, and 1/2 tsp. sea salt.
- For those who eat wheat, 1½ cups of whole-wheat pastry flour can replace the brown rice flour, potato starch, tapioca flour, and xanthan or guar gum.
1 cup brown rice flour
1/3 cup potato starch
3 Tbs. tapioca flour
¾ tsp. xanthan or guar gum
1 tsp. baking soda
1 tsp. baking powder
½ tsp. sea salt
1 cup chocolate chips
- If dates are dry, cover with boiling water and let stand 10 minutes to soften. Drain; chop coarsely.
- Cream together dates and butter. Add vanilla, quinoa, and eggs; mix thoroughly.
- In a separate bowl, combine next seven ingredients (flour through salt) and mix well. Fold dry ingredients into date mixture until combined. Stir in chocolate chips. Chill dough 30 minutes.
- Preheat oven to 375°. Roll dough into 1½-inch balls and flatten slightly between palms to form cookies about ½ inch thick and 2 inches in diameter. Arrange on an ungreased baking sheet and bake 16–18 minutes. Transfer to a cooling rack.
PER SERVING: 157 cal, 6g fat (2g mono, 0g poly, 4g sat), 23mg chol, 2g protein, 25g carb, 2g fiber, 110mg sodium
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