Cashew Quinoa Flake Chocolate Chip Cookies

I’ve wandered astray.

And I’ve been in denial about it for a few days.

I didn’t want to accept that I have to make a change.

Let me confess…I napped. Not once. But twice this weekend…And I’m not sleep deprived.

There are a few signs that my diet is out of whack.  And napping is numero uno.  A cannot be ignored, blazing flaming red hazard sign that I’ve had too much sugar.

I retraced my steps and came back to these guys.

They’re sweetened mostly with applesauce and only 2 tablespoons of maple syrup. But the combo, with a lower quality dark chocolate chip and a smidge of tapioca flour, was too much for my delicate system.

Cashew Quinoa Flake Chocolate Chip Cookies

It’s always a bad sign if I can’t stop at one.  A quality cookie doesn’t trigger me to want seconds.

So, I’m back to the drawing board.  I love the flavor profile created by the cinnamon, walnuts and almond flour. And the flavor-neutral quinoa flakes for a little extra toothiness.

But next time, I’ll use a darker chocolate with less sugar. I’ll try one tablespoon of maple syrup or nix it altogether.  And leave out the tapioca flour.

You’ve been warned.  These are good cookies!  But may be too good.

What are signs that your body is out of whack?  Not sure? Check out Friday’s post to get started.  And I’d love to hear from you, so leave me a comment below.

Note: This post was shared with the following blog communities: Wheat-Free Wednesday Allergy Free WednesdayGluten Free Fridays, Healthy Vegan FridayWellness WeekendThank Goodness It’s Quinoa, Slightly Indulgent Tuesday, and Fat Tuesday.

Cashew Quinoa Flake Chocolate Chip Cookies


Makes: About 22 cookies, Cook time: About 12 minutes, Oven temp: 350 degrees F

  • 2 cups cashew pieces
  • 1/2 cup applesauce
  • 1/4 cup coconut oil
  • 1-2 T maple syrup (or none!)
  • 1 tsp.vanilla extract
  • 1/2 cup quinoa flakes
  • 1/2 cup almond flour
  • 1/2 cup tapioca flour (or none!)
  • 1/2 cup 70% dark chocolate chips
  • 1/4 cup chopped walnuts
  • 1/2 tsp. baking soda
  • 1 tsp. kosher sea salt
  • 1 tsp. cinnamon


  1. Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper.
  2. In a food processor, blend cashews for about five minutes until it reaches a  nut butter consistency.  Scrape down from the sides and add the coconut oil, applesauce, maple syrup and vanilla extract.  Pulse to combine well.
  3. In a large bowl, combine the quinoa flakes, almond flour, tapioca flour, baking soda, salt and cinnamon.  Sift or stir well to combine.
  4. Add the wet ingredient to the dry and mix to combine.
  5. Stir in the chocolate chips and chopped walnuts.
  6. Drop by tablespoon onto prepared baking sheet.
  7. Bake for 12 minutes or until golden brown on top.
  8. Cool and serve.

Nutrition information: Serving Size: 1 cookie, Calories: 164,Carbohydrates:14.3g , Protein:3.3g, Fat:11.2g, Fiber:1.1g

Please note: Nutritional information is not guaranteed and will vary based on the ingredients used.

About these ads

24 responses

  1. These look awesome! Can’t wait to go home and make a batch. How ’bout subbing cooked purreed sweet potatoes or squash for the applesauce? Would that lower the sugar carbs and up the satiety index?

    • Hi Barbara, What a great idea! Sweet potatoes sometimes have too much sugar for me (depending on what I combine them with) but I bet the squash would work. Thanks for the suggestion! Warmly, Marya

  2. These look delicious. I also have a soft spot for sweets. I just found your blog and I already bookmarked it. I will definitely be back! Thanks for the great recipe.

  3. Pingback: Quinoa Quick Bread « Part-Time Health Nut

  4. Pingback: Cashew Buttah Bites « Part-Time Health Nut

  5. If you’re open to, or able to eat malitol, this sugar free syrup works well in cookies. It can cause some stomach upset if you’re not used to it. I learned about it from the Real Sustenance blogger, Brittany Angell, and I’ve used it in her cookie recipes with great success. I found it at my local Whole Foods. I also have a super sensitive body when it comes to sugar and carbs. bleh.

  6. Peggy and Sharon asked what I needed to know ;) Thanks! Thanks Marya for sharing your “Warning Signs” I too agree with you, these are soft signs BIG TROUBLE is on it’s way if changes are not made right now, I sure do feel for you, I am sending you a warm hug filled with comfort and want you to know I understand how complicated even simple things can get. I hope you have a happy day, by the way…these cookies DO sound wonderful! Thanks very much for sharing the recipe as well. BYE!

    • Thanks, Kathy! Aw, thanks for the words of support. Yup, my body is definitely speaking its mind. I’m grateful I can make these lifestyle changes now to prevent more serious issues. Wanting to feel good is a strong motivation for me. Hugs to you, too! Warmly, Marya

  7. Pingback: Garlic Balsamic Beets with Adzuki Beans, Steamed Swiss Chard, and Millett « Part-Time Health Nut

  8. This looks grrreat! Everything tastes good with choc. chips!
    Question……….if you leave out the tapioca flour is it replaced by more almond flour or just leave it out completely? Thanks


Get every new post delivered to your Inbox.

Join 1,431 other followers

%d bloggers like this: