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Quinoa Chocolate Chip Cookies {guest post}

Author - Alyssa Rimmer

#GlutenFree Quinoa Chocolate Chip Cookies --> click through for recipe: www.simplyquinoa.comI'm very excited to have Kelly, from Nosh and Nourish with us today! I got to know Kelly after I stumbled on her blog a while ago and absolutely fell in love with her recipes. Her story also really inspired me (I think she's so brave to put it all out there like that) and I'm glad that she's been able to share her passion for healthy living with all of us. You're going to love her recipe for quinoa chocolate chip cookies, and I can't wait for you to meet her. Let's get to it!

Let me introduce myself! I'm Kelly, the author, recipe creator, and food photographer behind the healthy living / cooking blog “Nosh and Nourish.” I've struggled with weight for my entire adult life, but finally decided life was too short to live perpetually unhappy. I lost over 50 pounds, and have maintained my “new normal” of veggie juices, smaller portions, and less sugar for almost two years. I love incorporating nourishing super foods into every meal for my hubby, adorable toddler, and myself (think quinoa, greek yogurt, chickpeas, greek yogurt, chickpeas, kale, blueberries, etc…) and I manage to keep everything tasting absolutely delicious!

I'm so glad that Alyssa gave me the opportunity to share with you today! Of course I'll be sharing one of my quinoa recipes with you.  So without further ado, let me introduce you to these fabulous Quinoa Chocolate Chip Cookies.

#GlutenFree Quinoa Chocolate Chip Cookies --> click through for recipe:

Perfectly soft, decadent, chocolate-y and buttery, and yet packed with a protein punch from all that quinoa! This classic cookie got a well deserved makeover. Don't you want to just eat that cookie right off the screen?!

I of course, shared a just-out-of-the-oven pic on Instagram. I love posting process pictures of new recipes, so be sure to follow me on IG if you want to see the behind-the-scenes action!

#GlutenFree Quinoa Chocolate Chip Cookies --> click through for recipe:

5 from 1 vote

Quinoa Chocolate Chip Cookies

Perfectly soft, decadent, chocolate-y and buttery, and yet packed with a protein punch from all that quinoa! This classic cookie got a well deserved makeover. Don't you want to just eat that cookie right off the screen?!

Course Dessert, Snack
Cuisine American
Keyword chocolate chip, healthy cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 Servings
Calories 374 kcal
Author Alyssa



  1. Preheat oven to 350 degrees.
  2. Combine cooked quinoa, honey, almond milk, butter, and coconut sugar in a food processor. Blend on high until thoroughly combined.
  3. Add in remaining ingredients to food processor, except the chocolate chips.
  4. Blend until combined.
  5. Remove cookie dough from food processor and stir in chocolate chips by hand.
  6. Place 1.5 inch dough balls on a cookie sheet.
  7. Bake for 12 - 15 minutes, until lightly browned. Cool on a wire rack.
  8. Then, devour!
Nutrition Facts
Quinoa Chocolate Chip Cookies
Amount Per Serving
Calories 374 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 19g 95%
Cholesterol 30mg 10%
Sodium 506mg 21%
Potassium 418mg 12%
Total Carbohydrates 90g 30%
Dietary Fiber 4g 16%
Sugars 41g
Protein 7g 14%
Vitamin A 7.1%
Vitamin C 0.4%
Calcium 15.1%
Iron 9.6%
* Percent Daily Values are based on a 2000 calorie diet.

Or try a few of Kelly's other favorite quinoa recipes:

Kelly from Nosh & Nourish, sharing her #glutenfree quinoa chocolate chip cookies!

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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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