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The Best Quinoa Chocolate Chip Cookies

These quinoa chocolate chip cookies are to die for. Not only are they super easy to make, but they're also packed with healthy quinoa & are gluten-free!

Is there anything better than a freshly baked chocolate chip cookie? The smell alone has me shaking at the knees.

They've always been my favorite kind of cookie. Ever since I was a little kid and my dad would make us chocolate chip cookies from scratch. I'd sit in front of the oven door watching them bake and would stand – somewhat impatiently – near the cooling rack until he gave us the go ahead.

Chewy, crispy, chocolatey. Pure heaven.

Since I'm a major cookie monster, I'm always trying to come up with new ways to turn my favorite treats healthy. So today I'm sharing my newest love: quinoa chocolate chip cookies!

Best Quinoa Chocolate Chip Cookies

How to use Quinoa Flour

Quinoa flour is one of my all-time favorite gluten-free flours. It's high in protein which helps give baked goods structure, but it also has this amazing nutty flavor that adds depth to the flavor.

It's also a light colored flour so you don't have to worry about it affecting the look. Someone tasting these cookies would never guess they're gluten-free and vegan!

But what I love most is that there are so many different ways to use quinoa flour. From pancakes, cakes, bread, cookies and more. There's really no end to possibilities when it comes to using quinoa flour in your baking. It's for sure a staple in my own pantry!

Best Quinoa Cookie Recipe

The Best Quinoa Chocolate Chip Cookies

The secret to these perfect quinoa chocolate chip cookies? Quinoa flour!

The entire flour base of these cookies is quinoa flour, which makes them nutritious and delicious. For recipes that I'm using 100% quinoa flour, I actually like to gently toast it first to smooth out the flavor and make it taste less bitter. Here's a tutorial on how to toast quinoa flour at home if you've never tried!

In addition to the quinoa flour though, we've also got almond butter which gives the cookies a somewhat crispy exterior and a lovely chewiness on the inside. And of course, dark chocolate chips to finish things off!

All in all, these quinoa cookies use 8 ingredients, one bowl and are ready in about 20 minutes. You can't beat that!

Quinoa Chocolate Chip Cookies


More Quinoa Cookie Recipes:

Quinoa Chocolate Chip Cookies

Quinoa Chocolate Chip Cookies

4.4 from 26 votes
These Quinoa Chocolate Chip Cookies are healthy, gluten-free, vegan and have the perfect texture!
author: Alyssa
yield: 14 Servings
Best Quinoa Chocolate Chip Cookies
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes



  • Preheat oven to 350ºF. Line a baking sheet with parchment and set aside.
  • Combine the almond butter, sugar, syrup and egg into a bowl and beat until smooth.
  • Add in remaining ingredients, except the chocolate chips, into the bowl and mix to combine. Fold in the chocolate chips.
  • Scoop about 1 tablespoon of dough onto the cookie sheet and repeat until all the dough as been used.
  • Bake for 10 - 12 minutes, until lightly browned. Cool on a wire rack and enjoy!



Serving: 1cookie | Calories: 139kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 99mg | Potassium: 113mg | Fiber: 2g | Sugar: 9g | Calcium: 54mg | Iron: 0.7mg
cuisine: American
course: Dessert, Snack

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52 comments on “The Best Quinoa Chocolate Chip Cookies”

  1. What is the purpose of the almond butter? Can the almond butter be substituted for something else? There’s nut and seed allergy in my family, so other nut and seed substitutes are not really an option for us, which sucks. Thanks!

    1. You could try mashed banana instead maybe! But I would recommend checking out some of my other cookie recipes that you don’t need any nuts for 🙂

  2. Oh I didn’t read from the beginning and I didn’t toasted the flour so I hope the cookies will be still good.

  3. These are SO GOOD! I found them a tad too sweet for my taste (maybe because I added brown sugar instead of coconut sugar!), but I will make them again for sure! I found that if the dough sits longer, it thickens and has a less powdery taste from the brown rice flour. I will pass this recipe on 😀

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  5. Avatar photo
    Leanna Williams

    Ok just tried these…the only sub I did was used a dairy free margarine instead of the butter. Are they supposed to be so fragile? Does the quinoa need to be cooled first?

  6. Ps
    Thank you for all the tips sent in I just love to see them and I learn so much that I share with two online too!

  7. Oh yes, chocolate.
    Keep this coming. I am putting extra chocolate powder in as I have bought another thinking I had none. Health shop has new brand so I will have to compare them won’t I?

  8. Pingback: 200+ Quinoa Recipes You Can Make Tonight - Daily Dish Recipes

  9. I made this recipe & followed the directions as ordered! As a result here is some nutrition information for the batch I made. With my scoops I yield 21 cookies! Per cookie:

    229 Calories
    9g Fat
    18.2g Sugar
    37.8g Carbs
    2.5g Protein
    2.9g Fiber

  10. Made just like the recipe. Taste and smells great, but a little too crumbly. Any tip? I did bake them on parchment paper. Not sure if that could have been the reason. I would like them with a little more of a crunch.

    1. Hmmm….I’m not too sure. It could be a number of things, but I suggest just adding a little gum next time you make them – xanthan or guar gum. I think that will help them bind together some more.

  11. Hi….I have all of the ingredients for this, butt no food processor. Will my kitchen aid mixer or blender do the trick?

  12. Pingback: 25 Quinoa Dessert Recipes - Who Knew Quinoa Could Taste This Good?

    1. Hi Ana, I’m thrilled you like the cookies 🙂 I actually don’t calculate the nutritional value of all of my recipes, but there are tons of online tools you can use for free. Just a quick Google search will turn some up for you. Good luck!

    1. I think you could try using an all purpose flour. You could try a mix of quinoa / tapioca starch. Or sorghum would work I think. Good luck!

  13. I made these cookies last night and WOW! They are incredible! I made a couple tweaks for my own taste; reduced the honey to 1/4 cup and reduced the coconut sugar to 1/2 cup. The cookies are plenty sweet, even with the reductions. Also, I increased the flour to 2 1/2 of a gluten-free mix. I can’t wait to make another batch!

    1. An update: I made another batch and included 1 tsp of xanthan gum, which I had forgotten the first time. With the xanthan gum, I only needed 2 cups of the flour. I did a mix of 1/2 quinoa flour and 1 1/2 cups of the gluten-free mix my family makes. Perfecto! The cookies are a big hit. Thank you so much!

      1. I’m thrilled you and your family is enjoying this recipe, Sarah! Woo hoo!! You can never go wrong with a batch of chocolate chip cookies – they always brighten my day 🙂

  14. These look great ….i am really looking forward to trying them! Remember, too, that if you oil [or butter] your measuring cup before putting in the honey, you will be amazed at how easily the honey comes out. :>)

    1. I think you could probably replace part of the butter with applesauce (I’d try half to start with). But for the flours, coconut flour would definitely not work. At least not in these proportions. You’d have to play around with the amount of coconut flour if you try. I would say swap the rice for another, similar gluten-free flour (sorghum, quinoa, millet, etc.). Hope that helps!

      1. FYI: I just made these cookies. I had to substitute 1 1/2 C white rice flour & 1 C Quinoa flour. Unfortunately, they are too crumbly & fall apart when you pick them up. I guess next time I’ll either get some brown rice flour or add a tsp of Xanthum to help bind it together. Unfortunately I didn’t have enough mini chocolate chips either so I used half chips & half cherry Craisens. They taste great but fall apart too easily. Oh we’ll, I’ll just have to eat them with a spoon! Or better yet, crumble them in a bowl with a scoop of ice cream on top!

        1. Thanks for the tip Marsha. It sounds like you could have used a binder in there. I’m guessing it was a combo of the flours that gave you that result, but I do LOVE the idea of sprinkling it over ice cream. I wish I had a bowl in front of me right now 🙂

    1. I actually don’t calculate the nutritional value of my recipes, but there are lots of online calculators that will do that for you 🙂 Just do a quick Google search and they should come up. Good luck!

    2. Xylitol is a great sugar substitute one for one for any sugar. Then for the honey walden farms makes a calorie free honey. I like xylitol because it doesn’t cause the stomach upset that Maltitol does.

    1. Unfortunately, I don’t think either of those flours will work at the same proportions. You’d need to do some major adjusting to get them to work right for you. Sorry those are just the two most temperamental flours out there.

  15. Love this but I’m also a fan of using what I have in the house. I wonder what difference RAW SUGAR and ALMOND FLOUR might have

    1. Raw sugar would be fine, but almond flour might be a little tricky. You’d have to do some experimenting to get them right with just almond flour. It’s very different than other gluten-free flours.

    1. You can substitute rice flour. In baking look at protein and fat and carb count of the flour and find another similar. Corn flour, pea flour, potato starch, tapioca, garfava flour, when you start digging you will find 20 different alternatives to rice. Rice is just the easiest to find and cheapest which is why it is the goto replacement.

    2. I’m also allergic to rice…and to most other “gluten free” flours. I have not found any good substitutions either – I’ve pretty much given up on eating baked goods.

    3. Sure are! You could use an all purpose GF flour that didn’t use rice. I think you could also try sorghum, millet, or quinoa with a blend of a starch. Definitely some options. I encourage you to experiment!