Having food allergies and sensitivities can make it challenging to find options that are both safe and satisfying. Hitting that sweet spot between something that will fill you up and that won’t trigger symptoms is not always easy, especially when you’re in a rush or on the go. I help my clients navigate their food allergies and intolerances by helping them find products to suit their needs and also by coming up with easy recipes they can make at home.  

This recipe actually came about when I was prepping for a corporate event and needed to find substitutes for both peanut butter and almond flour, and I was so happy with it, I decided to share it with you. I love working with sunflower butter in recipes because it has a satisfying taste and texture and provides a healthy dose of polyunsaturated fats, a little protein, and some fiber. The oat flour in here is another favorite, and it’s so simple! You can easily grind up your own oat flour in a food processor. Just make sure to use gluten-free oats if you need to keep this recipe gluten-free.

These are delicious enjoyed on their own for an on-the-go breakfast or snack, but you could also crumble one up to mix with plain Greek yogurt or cottage cheese. I hope you enjoy these!


Gluten-Free, Nut-Free Chocolate Chip Quinoa Cookies

Makes 12 cookies  


  • ½ cup sunflower seed butter
  • 2 tablespoons apple sauce
  • ¼ cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • Dash of sea salt
  • ⅓ cup gluten-free oat flour
  • 1 cup cooked quinoa
  • ¼ cup dark chocolate chips



  1. To make oat flour, pulse oats in a food processor until they resemble a powder. Set aside.
  2. In a large bowl, combine sunflower seed butter, apple sauce, honey, and vanilla extract. Stir to combine.
  3. Add remaining ingredients and mix well.
  4. Spoon cookie batter onto a baking sheet lined with parchment paper. Flatten each cookie. Freeze until firm, about 30 minutes.
  5. Store leftover cookies in the freezer.

Serving size: 2 cookies

Nutrition Information Per Serving: 269 Calories, 15 grams Fat (2.5 grams saturated), 29 grams Total Carbohydrate , 3 grams Fiber, 6 grams Protein

Storage: Place waxed or parchment paper between cookies and store them sealed in an airtight container or bag in the freezer. Allow to soften slightly before eating





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