• theresa

    posted on March 1, 2012 at 11:12 am

    These look very good, thanks for sharig the recipe. Are they a sturdy cookie that would travel to school or are they pretty delicate and crumble easily?

    [Reply]

    Maggie Reply:

    @theresa,
    You’re welcome! These would travel well to school. They freeze well too. Enjoy!

    [Reply]

  • Kate

    posted on March 1, 2012 at 11:37 am

    are there any substitutions possible for the various flours, oils and sugar alternatives to reduce the number of unique ingredients required for this recipe?

    [Reply]

    Aurora Reply:

    This is what will be in your pantry if you are trying to eat a ‘healthy’ GF,Dairy Free, Refined sugar free diet.

    This looks like an awesome recipe!

    [Reply]

    Maggie Reply:

    @Aurora,
    Thanks so much, I like the sounds of your pantry :)

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    Janis Reply:

    maybe all this is in your pantry, but not everyone will have these ingredients handy, and they can still be eating a healthy diet.

    [Reply]

    Maggie Reply:

    @Kate,
    You could definitely play around with the ingredients, but you’d have an entirely different cookie. Cane sugar subs well for coconut sugar, but it’s very refined so not as nutritious. Enjoy!

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    Heather Reply:

    @Kate, Kate, I bet for the chia seeds & water, you can substitute 1-2 eggs (if you can have eggs), sub cornstarch for the arrowroot starch, & try gf oats for the quinoa flakes (or I bet sunflower seeds pulsed in a food processor would work pretty good, too)…Hope that helps! I’m all about substituting ingredients, using what I have in the pantry :) Good luck!

    [Reply]

    Heather Reply:

    @Heather, oh, and try vegetable, canola, or light olive oil for the melted coconut oil…

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    Mindy Reply:

    @Heather, I was glad to see other oils could be used. I’m allergic to coconut so I am anxious about using coconut based products. Other than that these sound really good.

    We are in a real predicament in my area as we have no whole food markets and have a little tiny 9 foot section in the local grocery story that has gluten-free options. I have to drive over an hour to the closest town with a whole foods or Trader Joe’s type market. It is very frustrating when you are trying to go gluten free. We also have very few restaurants that have gluten free options. My sister lives in an area that has numerous options, but unfortunately I don’t…yet.

    Amy Reply:

    @Mindy, I suggest trying iHerb.com – I love them!! I use them all of the time. You can get small quantities for a great price. And, their customer service is great. Here is my affiliate coupon code – you can get $5 off your first order. SIR086

    After you place your first order you can get your own code and share it with your readers, too. It’s a great win-win!
    Enjoy!!

  • Kristin @ Eating with Purpose

    posted on March 1, 2012 at 11:46 am

    So many of my favorite nutrient-packed ingredients are in these cookies…. I can’t wait to try them! There’s nothing better than making sweet treats truly nourishing. Thanks Maggie!!

    [Reply]

    Maggie Reply:

    @Kristin @ Eating with Purpose, You’re so welcome! I hope you love them, I know Amy does :) I’m looking forward to see what you share with us!

    [Reply]

  • Idelle

    posted on March 1, 2012 at 1:02 pm

    isn’t coconut sugar considered to be sugar? i use it in my baking (make a syrup too instead of using agave) – but still consider it be sugar (even though it’s lower glycemic)….wondering what others think. For me – using 1 cup in a recipe is a lot.

    [Reply]

    Maggie Reply:

    @Idelle,
    Yes, coconut sugar is a sugar :) It’s much less processed so it still has a lot of nutrients, as I’m sure you know since you do use it. If you feel like 1 cup is too much for your tastes, play around with the amount. Enjoy.

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  • Ildiko

    posted on March 1, 2012 at 2:30 pm

    I would love to try this recipe, but don’t have any quiona flakes on hand.
    What could I use to substitute?
    Thanks!

    [Reply]

    Shannon Brown Reply:

    @Ildiko, GF oats should work if you tolerate them. (I don’t.)

    [Reply]

  • Maggie

    posted on March 2, 2012 at 6:03 am

    Hi Ildiko – Do you have gluten-free oats? You could try those, or add some sunflower seeds perhaps. Let us know what you decide. Enjoy!

    [Reply]

  • Cara

    posted on March 2, 2012 at 11:19 am

    This recipe reminded me of an old favorite ( when I could eat wheat ) in Helen Nearing’s cookbook Simple Food. She and her husband Scott were pioneers in sustainable living, farming organically and living off the land in the 1930s. I loved her Buckwheat Crunchies recipe – she used buckwheat groats to make a crunchy cookie. Wonder if I could adapt it to gluten free. It was a simple recipe like all of her’s using only 5 ingredients. In the meantime I’m trying these and maybe using the buckwheat groats in place of the chocolate chips. Thanks.

    [Reply]

  • Elaine L

    posted on March 5, 2012 at 6:46 am

    I think my girls would like these! Quick question though on subsitutions – is the chia/water mix a sub for eggs?

    [Reply]

  • Maggie

    posted on March 5, 2012 at 7:00 am

    @theresa,
    You’re welcome! These would travel well to school. They freeze well too. Enjoy!

    [Reply]

  • Maggie

    posted on March 5, 2012 at 7:01 am

    Hi Elaine L – Yes, the chia/water mixture could be replaced with two eggs. I hope your girls love them!

    [Reply]

  • June

    posted on March 10, 2012 at 8:36 pm

    If you don’t have chia, I have successfully substituted ground flax and water instead. My question is about the applesauce. My family is allergic to apples. It’s a real shame since I love apples! I’m wondering what to sub in for the apples?

    I’ve been gluten free for a long time but now I am borderline diabetic. It really means the same thing as being diabetic as I need to be ss and gf! Thanks for all your recipes.

    [Reply]

    Maggie Reply:

    @June,
    You could try another fruit puree instead of the applesauce. I’m sure pumpkin or squash puree would work too. Enjoy!

    [Reply]

  • Sylvia

    posted on March 12, 2012 at 6:23 am

    I don’t know if this is possible but can you substitute anything for the vanilla? (Some of my family are intolerant to it.) Any suggestions would be welcome.
    Thank you. This recipe sounds so nice and I would love to try it.

    [Reply]

    Maggie Reply:

    @Sylvia,

    You could omit the vanilla and add some unsulphured molasses, or even water. Let us know how it goes!

    [Reply]

  • Joyce Hawkinson

    posted on May 17, 2012 at 11:31 am

    These “cookies” are so nutritionally dense that it only takes 2 of them to keep me satisfied until lunch. The husb is not fond though, probably because they are not very sweet. Next time I will use some molasses to enhance the flavor. We were running out of quinoa flakes, so I used some dry Bob’s Red Mill Mighty Hot Cereal for half the amount, and it worked great. And they do travel well. I freeze them, pop a few in a zipper bag and keep enough air in it to protect them in my suitcase. Voila! Healthy breakfast on the road.

    [Reply]

    Maggie Reply:

    @Joyce Hawkinson, I’m so glad to hear you’re enjoying them! Thanks for sharing your tips too.

    [Reply]

    Amy Reply:

    @Joyce Hawkinson, Yea! Glad you love them! I do too. I ate them throughout my pregnancy. :) They were my favorite snack.

    [Reply]

  • Karolyn

    posted on January 12, 2013 at 6:45 pm

    These are wonderful cookies. I was looking for a high protein GF breakfast bar and this is perfect. I have to admit that I was not familiar with chia or coconut sugar so I did some reading and found out some of the things I had been missing in my quest for a heathier (but delicious) whole food GF diet. Thank you so much for sharing these. What a nice change from the apple and small handful nuts I have been gobbling down on my way out the door every morning.

    [Reply]

    Maggie Reply:

    @Karolyn, Thanks for letting us know! I’m so glad you found a new breakfast!

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  • ann

    posted on March 15, 2013 at 7:45 pm

    Wondering how you make (or where you buy) quinoa flakes? We have a Fresh Market, a Trader Joe’s and and Earth Fare, and I’ve not seen quinoa flakes.

    [Reply]

    Amy Reply:

    @ann, I get quinoa flakes at Whole Foods or Sprouts. You can also order them from iHerb.com and get $5 off your first order with coupon code SIR086.

    [Reply]

  • Meghan

    posted on July 10, 2013 at 9:26 am

    Any substitutions for coconut sugar that are unrefined? Could I use raw honey or maple syrup? I don’t use coconut sugar for a variety of reasons, but really want to try these cookies! Thanks!

    [Reply]

    Maggie Reply:

    @Meghan, You would have to play with the recipe if you wanted to use a liquid sweetener – perhaps add more quinoa flakes? I haven’t tried it myself, but let us know if you try it.
    Thanks so much!

    [Reply]

    Amy Reply:

    @Meghan, I know Maggie already responded, but the big difference you’ll find is that the cookies will be more cakey. She suggested more quinoa flakes which would help. I’d also try more buckwheat flour. You could also reduce the applesauce. You’ll have to play around with the recipe until you find the right ratio. Have fun!

    [Reply]

  • Janet Paula

    posted on December 21, 2013 at 5:36 pm

    In your Buckwheat Breakfast Cookies what can be substituted for the quinoa flakes? I only have regular quinoa.

    [Reply]

    Maggie Reply:

    @Janet Paula, I would use gluten-free oats if you can tolerate them.
    Enjoy!

    [Reply]

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