Just like a lot of you, I was a bit hesitant of using quinoa flour in my recipes because of its flavor and ability to make your baked goods taste well, quinoa-y. But when I made these homemade ice cream cones (that will nothing short of rock your world) I realized that there really are ways that you can bake with quinoa and mask it so beautifully, even your kids would never know that they were eating treats that were made with this ancient grain. These Chocolate Goldfish Cookies are nothing shy of that. Made with love and quinoa flour, you won’t be able to detect one more than the other. Maybe more of the love part?
You will need Ancient Harvest quinoa flour for these cookies. If you are curious about substituting flours, you can check out this post and find a suitable flour sub or even use my All Purpose Flour Blend however these gluten free Chocolate Goldfish Cookies were specifically made with quinoa flour so any changes made here might change the final outcome of this recipe. I highly recommend going with the quinoa. Again, you will not be disappointed. Oh how I love making believers out of the disbelieving.
If you do not have arrowroot powder, you can sub any starch here with slight variances to the final product. I like arrowroot because it’s easily digestible and remains neutral in a recipe. You will notice that xanthan gum is not used in these cookies either. That is not an oversight, you won’t need it. Why is that? Because of the quinoa flour does a good job mimicking gluten, especially in a recipe that really does not require a whole lot of rising. Another benefit to using this whole grain flour.
Print
Chocolate Goldfish Cookies
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: approx 50 Goldfish Cookies 1x
Ingredients
- 1/2 c. Ancient Harvest quinoa flour
- 1/4 c. arrowroot powder
- 1/4 c. cocoa powder, unsweetened
- 3 Tbsp. brown sugar
- 1/2 tsp. baking powder
- pinch of sea salt
- 2 Tbsp. coconut oil (use refined for no coconut flavor), melted
- 2 Tbsp. nondairy milk
- Goldfish cookie cutter (or cookie cutter of choice)
Instructions
- Preheat your oven to 325 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together all the ingredients except for the last 2 until well combined.
- Add the oil and milk and form into a dough. You will need to use your hands at some point to check the consistency, making sure that it is not sticky. Divide the dough into 3 even balls.
- Chill in the freezer for 10 minutes. The dough needs to be cold when rolled just to keep it from sticking.
- Roll 1 dough ball between 2 pieces of parchment paper until a little more than 1/8″ thick. Cut out with mini goldfish cookie cutter (or any other cookie cutter you want). Remember the thinner the dough is rolled out the crispier the cookie will be and the less amount of time it will need to bake.
- Place on the baking sheet and bake 8-10 minutes. Allow to fully cool so the cookies crisp up.
Nutrition
- Serving Size: 10 Goldfish Cookies
- Calories: 150
- Sugar: 6g
- Sodium: 40mg
- Fat: 7g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 5g
Gluten, egg, and dairy free. I love it when you are able to eat wholesome, good-for-your-belly treats that still taste good. It’s like a mini victory in your kitchen so dance it out. Now the easy part is up to you: Enjoy the heck out these!
These gluten free Chocolate Goldfish Cookies are highly addictive, it will make you realize that you really don’t have any excuses as to why your kitchen isn’t stocked with Ancient Harvest’s quinoa flour. Get to it! Also if you want to know more about my sponsors, you can read here.
Do you think if I ground my own quinoa into flour it would work as well as store bought?
Absolutely! You will need to adjust the amount of liquid based off the fact that when you grind your own grains into a flour, it’s usually not as fine as it is when store bought. Also, as long as you don’t mind some crunchies in the cookies (parts of the quinoa not ground very well), then I say give it a try!
Hi I’ve been placed on a diet that has to be free of gluten, dairy and SUGAR! What do you suggest I replace the brown sugar with?
Maybe stevia? I am not sure if you could do a straight switch or not. I was reading a blog about stevia conversions yesterday and I’ll paste the part I saved about brown sugar:
What if I Need Brown Sugar?
When recipes require brown sugar you can use an equal amount of Steviva Brands Stevia Blend or Fructevia, with 2 tablespoons of molasses. If you are not using the blend, and need a brown sugar substitute, you can use 1 cup of unsweetened apple sauce, 1/8 teaspoon of Steviva Brands stevia powder, and 2 tablespoons of molasses.
http://www.steviva.com/about/conversion-chart/
But Cara may have a different suggestion 🙂
This is so awesome JayJay, thank you oh so much for taking the time to write all of this out! Sounds like a great reference that should help you, Niki!
I always LOVED goldfish and haven’t had any since I had to start eating wheat free…these look perfect!
These are chocolate-y, crunchy, and just sweet enough. They will bring you back to your childhood, for sure Alyssa!
chocolate goldfish cereal sounds freakin amazing! we need to make this happen.
I am in complete agreement with you Caitlin. Pass the bowl and spoon.
I wonder how these would hold up in milk? I’m thinking there is cereal potential here.
I love the way you think KT! Just make sure to get these bad boys thin enough to really crisp up so you can fill that bowl up with nondairy milk. Mmmmm…
Could I sub grapeseed oil for the coconut oil? My daughter is allergic to coconut ….
Absolutely Jenn! You can use any oil, really or even butter or nondairy butter 🙂