CASHEW QUINOA COOKIES | vegan + gluten-free

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate chunks

Dark chocolate offers a richer flavor with less sugar.

flour

🥗Healthier: almond flour

💰Cheaper: whole wheat flour

Almond flour is gluten-free and adds protein.

Make a flax egg by mixing flax seed meal with water and letting it sit until it gels.

In a large bowl, combine cashew butter, coconut sugar, flax egg, baking soda, vanilla powder, sea salt, and quinoa.

Stir the mixture together with a rubber spatula until combined.

Add vegan chocolate chips and stir to incorporate.

Using a tablespoon cookie scoop, scoop the dough onto a parchment-lined baking sheet.

Using wet hands, flatten the cookies slightly with your fingers.

Optionally, sprinkle flaked sea salt on top of the cookies.

Preheat the oven to 350°F (175°C).

Bake the cookies for 12 to 15 minutes until golden brown and crunchy on top.

Let the cookies cool on the baking sheet for 10 to 15 minutes to help them harden.

Transfer the cookies to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens