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The Best Quinoa Chocolate Chip Cookies

Author - Alyssa Rimmer

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!

Best Quinoa Chocolate Chip Cookies

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
Best Quinoa Chocolate Chip Cookies
4.6 from 5 votes
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Quinoa Chocolate Chip Cookies

These Quinoa Chocolate Chip Cookies are healthy, gluten-free, vegan and have the perfect texture!

Course Dessert, Snack
Cuisine American
Keyword chocolate chip, healthy cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 14 Servings
Calories 139 kcal
Author Alyssa

Ingredients

Instructions

  1. Preheat oven to 350ºF. Line a baking sheet with parchment and set aside.

  2. Combine the almond butter, sugar, syrup and egg into a bowl and beat until smooth.

  3. Add in remaining ingredients, except the chocolate chips, into the bowl and mix to combine. Fold in the chocolate chips.

  4. Scoop about 1 tablespoon of dough onto the cookie sheet and repeat until all the dough as been used.

  5. Bake for 10 - 12 minutes, until lightly browned. Cool on a wire rack and enjoy!

Nutrition Facts
Quinoa Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories 139 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 1mg0%
Sodium 99mg4%
Potassium 113mg3%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 9g10%
Protein 3g6%
Calcium 54mg5%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. 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 😀

  2. 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?

  3. 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?

  4. 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

  5. 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.

    • 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.

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

    • 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!

  7. 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!

    • 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!

  8. 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. :>)

    • 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!

      • 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!

        • 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 🙂

    • 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.

    • 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.

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