Quinoa Almond Chocolate Chunk Cookies | The Jewish Week | Food & Wine

Quinoa Almond Chocolate Chunk Cookies

Perfect for Passover or year round, these gluten free treats will satisfy a sweet tooth.
Quinoa Almond Chocolate Chunk Cookies

16 cookies

30 min

30 min

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Pereg Gourmet Quinoa flour is certified Gluten free, non GMO, and OU Kosher. You can find more Pereg Gourmet recipes at www.pereg-spices.com/blog/ These can be kept in an airtight container for up to 3 days or frozen. 


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1 cup Pereg Gourmet quinoa flour

½ cup granulated sugar

1 cup almonds, pulverized into a powder

½ teaspoon baking soda

½ teaspoon cinnamon

2 tablespoons oil such as grapeseed oil

2 eggs, whisked

1 teaspoon vanilla

2 tablespoons milk

½ cup chocolate chunks

  1. In a large bowl, whisk together dry ingredients: Pereg quinoa flour, sugar, pulverized almonds, baking soda, cinnamon and salt.
  2. Add in oil, eggs and vanilla and combine until a dough starts to form. Start adding milk and mix with clean hands until a dough forms. You may not need all the milk. If dough gets a little too sticky, add a little more quinoa flour. Then mix in chocolate chunks.
  3. Shape into 1 inch balls and place on a parchment paper lined cookie sheet.
  4. Bake on the middle rack for 12-14 minutes until golden brown. Let cool on cookie sheet.