Choc Chip Cookies


  • 3/4 cup quinoa flakes
  • 1/2 cup organic quinoa flour
  • 1 cup amaranth flour
  • 1/2 cup starch (i.e. tapioca flour or potato starch)
  • 1 2/3 cups organic light brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon gelatin or xanthan gum
  • 3/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 2/3 cup light olive oil
  • 3 tablespoons real maple syrup or raw honey
  • 1 tablespoon vanilla extract
  • 2 large organic free-range eggs
  • Warm water, as needed
  • 1 cup dark chocolate chips


Whisk all the dry ingredients in a mixing bowl. Add your oil, maple syrup, vanilla and eggs, and mix well with a wooden spoon.

If you need to, add 1 tablespoon of warm water at a time until you get a dough like consistency. Finally, stir through the choc chips, and then pop the mix in the fridge for 30-60 minutes.

Heat the oven to 180 while it’s chilling. This mix should form 20-30 (size dependant) cookies. Make the dough into balls and then flatten a little on a baking tray (with baking paper on it).

Cook for 20-25 minutes and then cool on a warm rack. They are fine to freeze.

Did you know?

I can get all of these ingredients at my local organic store. Healthy baking alternatives are becoming more and more readily available, so be sure to experiment with a range of gluten free flours in your own cooking!