The ever-growing number of people who discover sensitivities to gluten are often surprised to find they don’t have to give up their favorite baked goods. All it takes is a little experimenting with different flour blends—in this case, quinoa flour—and you’ve got yourself a modern twist on the quintessential old-fashioned treat: a chocolate chip “quookie.”
Registered dietitian Betsy Ramirez adapted these quookies from a recipe she found on the website Super Healthy Kids. Not only are they good for those with food sensitivities, but the quinoa flour adds protein, so you can feel good about getting some nutrients with your dessert. Still, if you’re watching your weight, remember gluten-free doesn’t mean calorie-free. “I consider these a ‘sometimes’ treat,” Ramirez says.
Yield: 16 cookies
Per-cookie nutrition: 141 calories, 6 grams fat, 3 grams protein, 8.6 grams carbohydrate
½ cup quinoa flour
½ cup King Arthur gluten-free multipurpose flour
¼ teaspoon xanthan gum
1 teaspoon gluten-free baking powder
2/3 cup brown sugar
1/3 cup organic canola oil
1 teaspoon pure vanilla extract
½ cup gluten-free old-fashioned oatmeal
½ cup Enjoy Life (dairy-free, nut-free, soy-free) mini chocolate chips
1) Preheat oven to 350 degrees. Place a clean sheet of parchment paper on your cookie sheet.
2) Mix egg and brown sugar on medium using a mixer or by hand. Add oil and vanilla extract. Meanwhile, combine dry ingredients.
3) Once wet ingredients are combined, slowly add dry mix. Add the oatmeal and chocolate chips last. Once combined, use a tablespoon to scoop cookies onto cookie sheet.
4) Bake at 350 degrees for 10 to 12 minutes. Cookies will be a little lighter in color than wheat-based cookies. Allow to cool on cooling rack. Enjoy!
Betsy Ramirez is a nutrition and health communications consultant who lives in the Washington area. She blogs about health and nutrition at Supermarket Nutrition 411.
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For more healthy recipes, visit Well+Being’s Healthy Recipes page.