About this recipe:Made with quinoa and oats instead of flour, these chocolate chip cookies are perfect for anyone who needs to avoid wheat.
Makes: 28 cookies
160g gluten free oats, divided
185g cooked and cooled quinoa
120ml apple sauce
50g caster sugar
2 teaspoons vanilla extract
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
130g dark chocolate chips
60g chopped pecans (optional)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:14min › Ready in:29min
Preheat oven to 180 C / Gas 4. Grease or line baking trays.
Place half of the oats in a food processor; pulse 7 to 8 times. Add quinoa; pulse until finely chopped.
Transfer oat and quinoa mixture to a large bowl. Add remaining oats, apple sauce, eggs, sugar, vanilla extract, bicarbonate of soda and salt; mix well to combine. Fold chocolate chips and pecans into the mixture.
Drop tablespoons of cookie mixture onto prepared baking tray.
Bake in the preheated oven until edges of the cookies are golden brown, about 14 minutes. Let sit on the baking tray for 1 to 2 minutes before moving to a wire cooling rack.