Dark Chocolate Quinoa Cookies

Dark Chocolate Quinoa Cookies via @alyssarimmer | #glutenfree

Do you ever get something in your mind and then you think about it every second for days? It happened when I first found out about Lagottos (Italian Truffle Dogs), when I decided I was getting my puppy, Trevi. It was literally all I thought about and pretty much all I talked about too, just asked Matt. He probably wanted to kill me.

I get on these kicks and I don’t let them go. And once I’ve set my mind to doing it, it’s getting done. No questions asked. Somehow, someway, it’s happening.

Like these dark chocolate quinoa cookies.

A few days ago, I was taken over by this intense need for chocolate cookies. I mean I wanted a chocolate cookie, like really, really, really bad. And of course I didn’t have any on hand. I poured over recipe after recipe looking for the best chocolate cookie recipe that I could recreate gluten-free, couldn’t find what I was looking for, proceeded to ask my wonderful Facebook fans if they had any recipes and since they’re just a bunch of smarties, they told me to substitute 1/2 cup cocoa powder into any of my favorite cookie recipe. Novel concept to me!

As I usually do, I listened. And the cookies turned out perfectly. Like absolutely perfect. The best chocolate cookies I’ve made to date (like these and these and these). And it only makes sense since they’re quinoa cookies!

Dark Chocolate Quinoa Cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 24 cookies

adapted from Cooking Light


  • 1 1/2 cup gluten-free all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup cooked quinoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2/3 cup light brown sugar (or coconut sugar)
  • 1/2 cup coconut sugar
  • 6 tablespoons vegan butter
  • 2 tablespoon melted coconut oil
  • 2 teaspoon tahini (or other nut butter)
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 cup dark chocolate chunks (or dairy-free chocolate chips)


  1. Preheat the oven to 375 degrees F and line two baking sheets with parchment paper.
  2. Whisk together all the dry ingredients, minus the sugar and chocolate chunks, in a medium mixing bowl and set aside.
  3. In a small sauce pan, heat the butter over medium heat and cook until it begins to brown, about 5 minutes. Stir constantly so as not to burn the butter, you're just trying to brown it. Transfer to a large mixing bowl, add the coconut oil and let cool for 5 minutes. Add the sugar and beat with an electric mixer until incorporate - the texture will be sandy, not creamy like traditional butter cookies. Add the tahini, vanilla and eggs and beat until combined.
  4. Pour in the flour mixture, beat on low until just incorporated. The mixture will be that of a thick brownie batter, not as doughy as normal chocolate chip cookies. Fold in the chocolate chunks with a wooden spoon.
  5. Scoop 1 heaping tablespoon of dough onto the cookie sheets, spacing the cookies about 1" apart. Bake in the center of the oven for 14 minutes, switching/rotating the sheets half way through.
  6. Transfer to a wire rack, allow to cool for 5 minutes (if you can resist that long!), and enjoy!


If you're following a refined sugar-free diet, use all coconut sugar to replace the light brown sugar.



  1. Janet says

    Can’t wait to try your cookie recipe. But I do have a question. Do I need to add xanthan gum? I mix my own gf flour since I can’t find one that doesn’t contain rice flour.
    I’m new to gf baking/cooking and never really sure.
    Love your site glad I found you.

    • says

      I would add 1/4 teaspoon of xanthan gum. The mix I used has a little guar gum, so just to be safe, I would go ahead and add it. Let me know how they turn out!! xo Alyssa

  2. Deb says

    I have to ask! When do I add the quinoa? With the chocolate? I haven’t cooked much with quinoa so I really don’t know much about it! Deb

    • says

      I actually like to add the quinoa with the dry ingredients actually. It helps it stay evenly dispersed in the dough. Let me know if you try these cookies – they’re delicious!

    • says

      I would say they’re a mixture of the two! They’ve definitely got a little crunch, but are still nice and soft. That might not be super helpful, but I think the texture was absolutely perfect!

    • says

      I use vegan butter because I’m allergic to cow’s milk. I’m not vegan, but it’s the best non-dairy substitute I have found. You could definitely use whatever type of butter you’d like. Enjoy!

  3. says

    I saw that you suggested 1/4 teaspoon xanthan gum. Could I substitute with flax or chia mixed with water, and if so what composition ( usually one teaspoon flax to 3 teaspoons water)

    • says

      I can’t promise that would work. Usually flax / chia gel is used to replace the eggs rather than the gum (at least in the things I’ve read). I would suggest guar gum if you can have that or psyllium husks (perhaps try 1/2 teaspoon of psyllium). Hope that helps!

  4. Jocelyne says

    Hello, I made this cookies and they are delicious! Thanks for the recipe. I have a question, if I want to increase the amount of quinoa, what modifications should I make?

  5. says


    I was wondering if there’s any nutrition information on these cookies? Examples being serving size, total calories and calories from fat, carbs, protein, etc.?

    Thank you!


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