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.