Quinoa Cranberry Chocolate Chip Cookies Recipe

Name: Quinoa Cranberry Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup Bob's Red Mill GF All Purpose Baking Flour Mix; 3/4 cup Baking Blend Flour Mix*; 2 tablespoons Coconut Flour; 1/4 cup Golden Flax Meal; 1 teaspoon Baking Soda; 1 teaspoon Salt; 1 1/2 teaspoons Xanthan Gum; 1 teaspoon Ground Cinnamon; 1 cup Coconut Oil (I use expellar pressed, which has no taste); 3/4 cup Granulated Sugar; 3/4 cup packed Dark Brown Sugar; 6 tablespoons Unsweetened Applesauce; 1 tablespoon Pure Vanilla Extract; 3 cups Quinoa Flakes; 1 cup Semi Sweet Chocolate Chips (I like Tropical Source, owned by Sunspire); 1 1/2 cups Dried Cranberries

Servings: persons

3/4 cup Bob's Red Mill GF All Purpose Baking Flour Mix
3/4 cup Baking Blend Flour Mix*
2 tablespoons Coconut Flour
1/4 cup Golden Flax Meal
1 teaspoon Baking Soda
1 teaspoon Salt
1 1/2 teaspoons Xanthan Gum
1 teaspoon Ground Cinnamon
1 cup Coconut Oil (I use expellar pressed, which has no taste)
3/4 cup Granulated Sugar
3/4 cup packed Dark Brown Sugar
6 tablespoons Unsweetened Applesauce
1 tablespoon Pure Vanilla Extract
3 cups Quinoa Flakes
1 cup Semi Sweet Chocolate Chips (I like Tropical Source, owned by Sunspire)
1 1/2 cups Dried Cranberries

1
["Preheat oven to 350u00b0 F. In a large bowl, mix the first 8 ingredients (all the dry ingredients).", "In a separate bowl mix the coconut oil, granulated sugar & brown sugar until well combined (I use a stand mixer, but you can do this by hand).", "Add the applesauce & vanilla extract and continue mixing.", "Using a rubber spatula carefully add the dry ingredients (in the large bowl) to the wet mixture and stir until a grainy dough is formed.", "Stir in quinoa, cranberries, and chocolate chips (If using a mixer, do this step by hand).", "Using a large melon baller or an ice cream scoop, place the dough onto the prepared baking sheets spacing them 1"" apart.", "Gently press each with the heel of your hand to help them spread.", "Bake on the center rack for 15 minutes - rotating 180 degrees after 9 minutes. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely.", "*Baking Blend Flour Mix is 2 parts White Rice Flour; 1 part Tapioca Starch; 1 part Potato Starch."]

1348

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup Bob's Red Mill GF All Purpose Baking Flour Mix, 3/4 cup Baking Blend Flour Mix*, 2 tablespoons Coconut Flour, 1/4 cup Golden Flax Meal, and more.

Yes, Quinoa Cranberry Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Quinoa Cranberry Chocolate Chip Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions