Gluten-Free Jumbo Chocolate Pomegranate Quinoa Cookie

The edits for my poster came back – no catastrophic changes! I am so excited to send it off to be printed. It’s going to be huge – 8×4 feet! Might have to roll up in it like a blanket when I’m done presenting it haha. This is likely to be my very last conference as a graduate student so hopefully it goes well. But until then, let’s talk cookies.

When gifting baked goods, I never send them off without sampling my work. Don’t want to give away icky cookies now do we? But while making this particular cookie, it didn’t occur to me that by not portioning out just a tiny teaspoon for a mini cookie, I lacked any ability for quality control. I have never used uncooked quinoa in place of old-fashioned oats in cookies before, and I could only hope they would cooperate. Why the quinoa? Because I was lazy and didn’t want to go to the store for gluten-free oats.

Nervously, this cookie went sent off to my friend Christina for her birthday and I was already preparing excuses in case it didn’t turn out well. But a few days later I get a call from her, thanking me for such a huge delicious cookie. And I knew she wasn’t lying cause I could hear here eating it while she was on the phone with me! I now have the confidence to try adding quinoa to regular cookies in the future.

One year ago: Baked Crazy Feta

GLUTEN-FREE JUMBO CHOCOLATE POMEGRANATE QUINOA COOKIE

Makes 1 jumbo or 4 regular cookies

Ingredients:

2 Tbsp unsalted butter, softened to room temperature

2 Tbsp sugar

2 Tbsp packed brown sugar

2 Tbsp beaten egg

1/4 tsp vanilla extract

5 Tbsp gluten-free all-purpose flour

4 Tbsp uncooked quinoa

1 Tbsp cocoa powder

1/4 tsp baking soda

1/4 tsp xanthan gum

1/4 tsp kosher salt

1/4 tsp ground cinnamon

1/4 cup dark chocolate covered pomegranate seeds

Directions:

  1. Preheat oven to 350 degrees. Line a small cookie sheet with parchment paper.
  2. In a medium-sized mixing bowl, stir the butter and sugars together until creamed. Add the egg and vanilla and mix.
  3. Stir in flour, quinoa, cocoa, baking soda, xanthan gum, salt and cinnamon and stir until fully incorporated. Add in pomegranate seeds and stir.
  4. Place the dough in the center of the prepared cookie sheet and bake for 13-15 minutes, until the edges are browned.
  5. Cool completely on a wire rack.

Source: Adapted from Bake Your Day, originally adapted from Picky Palate.

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