Last night as I was getting all my holiday gift giving ideas organized for my TV segment on the Morning Show, I remembered that a homemade cookie was on my list too (as suggested by the lovely Elaine). It was pretty late and I still had a gazillion things to do so I said to my fiance Walker, “I was thinking of doing my Sexy Maca Balls for tomorrow because they are quick and soooo good, whatcha think?” He replied with “do something different Joy!”. It was good advice…
Then I remembered one of my students, Deanna Harris from Friendly Treats Baking made cookies for me and all my students in class one day and I had not yet tried out the recipe for Joyous Health! So I jokingly suggested to Walker that he could try to make these gluten-free chocolate chip cookies, assuming he would say “no way lady!” To my delight, he said he would try it out. I was joyfully surprised.
Now Walker is not much of a baker, but he does know his way around a kitchen so I left it in his trusty hands. We modified Deanna’s recipe a tad, so if you want the original recipe, it’s here. They turned out AMAZING! I just wish there were more, so I suggest you double the recipe ingredients. Liza Fromer from the Morning Show LOVED them!
Maple Chocolate Chip Cookies
Ingredients:
1 cup brown rice flour + 2 tablespoons
¼ cup quinoa flakes
1 ½ teaspoons of baking powder
Pinch of salt
1 egg (or combine 1 tbsp chia seeds + 4 tbsp water, let sit for 5 minutes)
4 tablespoons water
1/3 cup melted organic butter (or grapeseed oil)
1/3 cup local real maple syrup (This brand is DIVINE)
1/3 cup gluten-free chocolate chips
Method:
Preheat oven to 350 degrees.
Combine dry ingredients, flour, quinoa flakes, salt and baking powder into a large bowl.
Add wet ingredients to the dry.
Add chocolate chips to batter.
Form into 1 inch balls and press onto cookie sheet.
Bake cookies for 15-20 minutes or until lightly browned.
Now this recipe made about 10-12 small cookies, so I would suggest you double the recipe as mentioned above.
I really love this recipe because it’s wheat free. Choosing to eat less wheat can really deflate your belly as you may have read on Joyous Health before. I realize over the holidays it can be sometimes hard to resist tempting treats. So I did this video for you to give you some bloated belly cures. EnJOY!
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10 thoughts on “Maple Chocolate Chip Cookies: Gluten-free Recipe”
mmmm those look deelicious!
1/3 cup melted organic melted (or grapeseed oil) — butter?
Thanks!
Thanks for that catch.Yes, butter or grapeseed oil.
What are quinoa flakes? Is it just uncooked quinoa? I’m always thrilled to see a gluten free cookie recipe that doesn’t have almond flour!!
Thx!
can i substitute brown rice flour for coconut flour ?
Coconut flour is really finicky! It absorbs a massive amount of water so if you used the same amount of brown rice flour for the coconut it might not work. I would probably cut the amount almost in half. But it will be an experiment!
I have just finished following all the instructions for these and they are WAY too wet to form any balls at all. I have added a bit more brown rice flour but the batter is still wet. This SO frustrates me. I have gone over everything and I measured everything right and followed everything to a T.
sigh….I thought quinoa flakes and uncooked quinoa were the same thing. This was obviously my mistake. I’m new to this whole whole food/real food eating thing. Maybe next time you could add a little side note that quinoa flakes aren’t the same as uncooked quinoa? For us newbies? 🙂
Oh no! Sorry to hear you are having trouble with this recipe. Did everything work out? It’s tough for me to troubleshoot without knowing more. Did they cook okay?
Thank you for responding. Even though I used raw quinoa, they actually turned out well. I have since bought quinoa flakes and will make them again as I’m sure they’d turn out well. Thanks again!
🙂
Okay great!