Can I substitute quinoa flour for a different flour?

If you're looking to use all-purpose flour, I have a great no-chill chocolate chip cookie recipe , though it won't have the same positive effect on blood sugar. As far as all purpose gluten free flour or other alternative flours, I'm sorry to say I tested them and the ratios and combinations of other ingredients change too much to make it a simple adaptation.

My dough seems too dry/crumbly. What went wrong?

This usually happens if your browned butter cooled too much and solidified. Gently warm it until it's soft but not melted, then remix. Also, make sure you're measuring flour by weight (270g) rather than volume for accuracy.

Can I use a different sweetener?

You can try pure monk fruit sweetener (use about ¾ cup) or erythritol (1:1 ratio), but expect different taste and blood sugar results. Avoid stevia blends with maltodextrin as they'll potentially spike your blood sugar.

Are these cookies safe for people with nut allergies?

Yes! Quinoa is a seed, not a nut. However, always check that your chocolate chips and other ingredients weren't processed in facilities with nuts if the allergy is severe.

Sugar Free Chocolate Chip Cookies (Blood Sugar Friendly!)

Description

These sugar-free chocolate chip cookies taste amazing and support blood sugar balance with quinoa flour and allulose sweetener. Family-approved recipe that no one will guess is healthy!

Ingredients

2¼ cups (270g) quinoa flour, toasted
1 teaspoon baking soda
1 tablespoon psyllium husk
½ teaspoon salt
dash of cinnamon *optional
1 cup butter, browned (170-190g weight after browning due to evaporation)
1⅓ cups (267g) granulated sweetener (golden monkfruit allulose blend recommended)
2 large eggs
2 teaspoons vanilla extract
1 cup chocolate chips

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Instructions

Preheat oven to 325°F (163°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together the toasted quinoa flour, baking soda, psyllium husk, salt, and cinnamon. Set aside.
In a large mixing bowl, combine the browned butter and granulated sweetener. Whisk vigoriously or beat with the paddle attachment on a stand mixer until well combined and slightly lightened in color.
Beat in the eggs to the butter and sugar mixture one at a time until fully incorporated, then mix in the vanilla extract.
Add the flour mixture and mix well so that it's a nice smooth dough.
Mix in the chocolate chips.
Scoop dough onto prepared baking sheets and press down slightly to prevent doming. The cookies don’t spread much. Add extra chocolate chips on top of each cookie if desired.
Bake for 8-9 minutes, until edges are lightly browned.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack. They’ll firm up as they continue to cool.

Nutrition

Serving Size: 1
Calories: 176
Sugar: 7.3 g
Sodium: 143.6 mg
Fat: 12.5 g
Carbohydrates: 29.6 g
Fiber: 1.8 g
Protein: 2.3 g
Cholesterol: 20.7 mg