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Madison Area Gluten Intolerance Chapter

Almond Quinoa Cookies

From Karen Robertson’s Cooking Gluten-Free (taste like oatmeal chocolate chip).

1/2 cup Earth Balance buttery sticks (1 stick)
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg plus 1 yolk
1/2 teaspoon vanilla extract
1 cup Wendy Wark’s flour mixture (see recipe here)
1/4 teaspoon xanthan gum
3/4 cup finely ground almonds or pecans
1/2 cup quinoa flakes
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup Guittard chocolate chips

Cream butter and sugars in mixer on high speed until light. Add egg and vanilla, mixing well. Combine remaining ingredients except chocolate chips in a medium bowl. Add slowly to creamed butter until well incorporated. Add chocolate chips and mix well. Drop by rounded teaspoonfuls on a cookie sheet lined with parchment or Silpat and bake for 8 to 10 minutes at 375 degrees. Remove to cooling rack.

Note: If using a standard gluten free flour blend add 1/4 teaspoon more xanthan gum.