Quinoa Chocolate Chip Cookies with Goji Berries

Quinoa Chocolate Chip Cookies with Goji Berries


¾ cup Quinoa Flakes

¼ cup Quinoa Flour

½ cup Potato Starch or Tapioca Starch

½ cup Almond Flour

¾ cup Sorghum Flour

1 ¼ cup Light Brown Sugar

1 ½ teaspoon Baking Powder

1 teaspoon Baking Soda

¾ teaspoon Sea Salt

1 teaspoon Xanthan Gum

2/3 cup Coconut Oil

3 Tablespoons Maple Syrup (Grade B)

1 tablespoon Vanilla Extract

2 Eggs, beaten or Ener G Egg Replacer equivalent (1 tablespoon Ener G plus ¼ cup warm water)

1 cup Semisweet Chocolate Chips or Chunks (I love Guittard’s Super Cookie Chips)

2/3 cups Goji Berries


Whisk together the dry ingredients in a large bowl. Stir in the coconut oil, eggs, and vanilla until the mixture forms a soft dough. If the mixture is still dry add a few tablespoons warm water to achieve the right consistency. Stir in the chocolate chips and goji berries to disperse evenly. Wrap the cookie dough in plastic and refrigerate for 30-60 minutes

Preheat the oven to 350° and line a baking sheet with parchment. Take the refrigerated dough and roll large tablespoonfuls of the dough into balls with your hands, slightly smaller than the size of a golf ball.  Place the balls on the baking sheet and press down to flatten a bit. Place in the oven and bake for 23 minutes. Makes 20-24 cookies.

White Chocolate Chunk Chocolate Cookies

These are the easiest and most decadent cookies.

I love the contrast between the rich, gooey chocolate cookie and the light, vanilla scented white chocolate chunks, but these cookies are also amazing with semisweet chocolate chips or chunks if you’re in the mood to go full double chocolate.

Sometimes I serve these with Van Leeuwen Vegan ice cream to make the most incredible ice cream sandwiches – you won’t believe they’re Vegan and Gluten Free!

White Chocolate Chunk Chocolate Cookies


1 cup Gluten Free Oat Flour

1 cup Sorghum Flour

1 cup Almond Flour

1 cup Potato Starch or Tapioca Starch

2/3 cup Cocoa powder

4 teaspoons Xanthan Gum

2 teaspoons Sea Salt

4 teaspoons Baking Powder

2 cups Brown Sugar

1 cup Coconut Oil

2 tablespoons Vanilla Extract

1 cup Almond Milk* (or your non-dairy milk of choice, e.g. Coconut Milk, Hemp Milk etc.)

7 oz. White Chocolate, chopped into chunks (my favorite is Green & Black)


Preheat the oven to 350° F.

In a large bowl, whisk together the dry ingredients. Once evenly combined, make a well in the center and pour in the coconut oil, vanilla, and almond milk. Stir to combine and make a soft dough. Finally, add in the white chocolate chunks and stir to disperse evenly.

Form the dough into golf ball sized rounds and place on a parchment lined baking sheet. Flatten the tops of the balls slightly to form them in the shape of the cookie.

Bake for 20 minutes- the cookies may seem under-baked but you want them to be soft and gooey and dense even after cooling. Cool if you can let them, but these cookies are amazing when eaten warm with the white chocolate chunks still melting.



The Whole Foods 365 brand of Almond Milk is the best widely available brand I’ve found because it doesn’t use carrageenan as a binder to prevent the almond solids from separating. Carrageenan is a seaweed extract used to give a thicker consistency and prevent separation in many dairy replacements and is even in Organic products. However, carrageenan has been shown to cause inflammation and is especially destructive to the digestive tract and has been linked to gastrointestinal disease and cancer in animals. Ingesting it occasionally is probably fairly harmless, but having carrageenan in an item you consume daily, like Almond Milk (or Soy, Cashew, Hemp, Coconut… it’s in ALL of them) is best avoided if possible.