A recipe for gluten-free quinoa chocolate chip cookies by the American Diabetes Association includes ingredients such as quinoa, mini chocolate chips, baking mix, rolled oats and eggs. It also uses Splenda sugar blend and Smart Balance margarine to keep the cookies low in sugar and fat.
To make the cookies, beat 1 egg with 1/4 cup of Splenda sugar blend, 3 tablespoons of softened Smart Balance margarine and 1 teaspoon of vanilla extract in a bowl to form a smooth mixture. Stir in 2 cups of cooked quinoa, 1 cup of gluten-free rolled oats and 1/2 cup of gluten-free baking mix. Gently incorporate 1/4 cup of mini chocolate chips.
Place parchment paper on a baking sheet, and drop tablespoons of the cookie batter onto the surface. Bake the batter at 350 degrees Fahrenheit for 15 minutes. Allow the cookies to cool completely before storing them in an airtight container.
This recipe makes 30 cookies. Each cookie contains 55 calories, 8 grams of carbohydrates, 2 grams of fat, 30 milligrams of sodium and 5 milligrams of cholesterol. It yields slightly dense cookies. To make fluffier cookies, whisk in 4 tablespoons of milk and 3 tablespoons of canola oil just after the egg-beating stage.