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Cashew Butter Chocolate Chip Cookies -- with quinoa for some added protein and crunch! [vegan + gluten-free]

Cashew Quinoa Cookies

Today I'm mashing up two of my favorite cookies and giving you a recipe that is not only nutritious, but it's also sweet, decadent and makes the perfect little sweet treat.
Course Dessert, Snack
Cuisine American
Keyword cashew, cookies
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 12 cookies
Calories 172kcal
Author Alyssa Rimmer



  • Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set it aside.
  • In large bowl, whisk together flaxseed meal and water. Set aside to gel for 5 minutes.
  • To the bowl, add the remaining ingredients, minus the chocolate chips and flaked sea salt. Stir together until it forms a cohesive dough (I like using a rubber spatula). Fold in chocolate chips.
  • Scoop about 1 - 2 tablespoons of dough onto the cookie sheet. Using wet hands, gently flatten the cookies and then sprinkle them with sea salt flakes (if using).
  • Bake for 12 - 15 minutes until the cookies are golden brown. Remove and let cool on the pan for 15 minutes, then transfer to a wire rack to cool completely.



*for crispy cookies use 1 cup, for chewier cookies use 3/4 cup
**Nutrition is based on 3/4 cup of coconut sugar and 1/4 cup chocolate chips


Calories: 172kcal | Carbohydrates: 11g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Sodium: 146mg | Potassium: 129mg | Fiber: 1g | Sugar: 3g | Calcium: 21mg | Iron: 1.7mg