Yes, chocolate chip quinoa cookies!
When I was 5 years old, I earned the nickname Cookie Monster from my grandfather, after he caught me repeatedly sneaking chocolate chip cookies from the dining room table.
I wasn’t tall enough to actually see the table…
But that doesn’t mean I didn’t know what was up there!
Fast forward 20+ years.
Although I am older (and taller!) now… I still have a certain turquoise-blue reputation to uphold. 😉
Bring on the quinoa chocolate chip cookies! These chocolate chip quinoa cookies are a fun and creative change of pace if you’re used to white-flour chocolate chip cookies. Try them if you feel adventurous – they are absolutely delicious!
Chocolate Chip Quinoa Cookies
Ingredients
- 1/2 cup minus 1 tbsp quinoa flour (52g)
- 1/4 tsp baking soda
- 1/8 tsp salt
- 2 packed tbsp brown sugar or coconut sugar (22g)
- 2 tbsp white sugar or xylitol (20g)
- 2-4 tbsp chocolate chips, optional
- up to 2 tbsp milk of choice, as needed
- 1/2 tsp pure vanilla extract
- 1 tbsp plus 1 tsp vegetable or coconut oil (15g)
Instructions
Quinoa Cookies Recipe: (Makes 6-8 quinoa cookies, so feel free to double the recipe!) Preheat oven to 310 F, and lightly grease a cookie tray. In a mixing bowl, stir together all dry ingredients. In a separate bowl, whisk together all liquid ingredients (starting with 1 tbsp milk of choice). Pour wet into dry to form a dough, then add the extra milk of choice if needed. If dough becomes a little too gooey, just freeze 20 minutes or until firm enough to shape into balls. Shape balls, then flatten if a flat cookie is desired. (I did not flatten the ones in the photos.) Bake 8-9 minutes in the middle rack. (As it states on my Recipe Troubleshooting page, you should always bake in the middle rack with my recipes, unless otherwise stated.) The cookies should look undercooked when you take them out, which is completely okay: they will continue cooking as they cool. Don’t try to remove them from the tray for another 15-20 minutes.
Questions of the Day:
Did you watch Sesame Street as a kid? And did you have a favorite character?
Given our shared love of chocolate-chip cookies and the color blue, it should come as no surprise that Cookie Monster was my favorite. (Still is!) I also secretly liked Oscar the Grouch because I believed him to be misunderstood. The poor guy probably just needed a cookie…
LINK OF THE DAY:
Quinoa is an ancient grain that can almost fit any type of meal!
And yes, I am calling a whole batch of cookies a meal!
I just made these last night. I can’t do white/refined sugar, so I only used coconut sugar and Xylitol. I added unsweetened “cocoa” powder to make them more chocolatey. They came out great! Although the quinoa flavor was a bit on the strong side. You think it would be possible to make these with almond/coconut flour?
Realized that I don’t believe I’ve ever really commenting, despite frequenting your blog for the past couple years…wanted to let you know that I made these as well, and they turned out delicious! Very strange yellow color, but I believe that was the fault of my quinoa of choice – going to go for a chocolate&chocolate version next, like some of your other readers have already done! Thank you for always coming up with such creative recipes.
I just made these and they turned out so well!! Love this recipe..I have been thinking of ways to make quinoa taste good. This is the healthiest cookie ever! One question.. can i replace white sugar with anything else for sweetness? How about dates/ fat free maple syrup?
Date sugar would work!
These look great.! I’m rubbish at making normal cookies but I think even I might be able to get these to turn out ok. Hah! I’m trying to cut my wheat intake down too so these are perfect!
These cookies look amazing and I am sure cookie monster would love to eat them as well! I was wondering though if I could make them with this health bar I recently discovered,this gluten-free energy bar is made by Nouri, a company which implements social entrepreneurship and gives one meal for one child for every product they sell. I really want to support their cause and I was wondering if I would be able to use them to make guilt-free and gluten-free cookies.
I’m that odd one who decided to make them with actual COOKED quinoa – we had some leftover, and my husband was requesting a hearty cookie for the morning (he’s a Baha’i and currently in his month of fasting) but without nuts, which he’s slightly allergic to. They actually turned out great and oddly enough have a peanut taste to them, which with the chocolate chips makes them even yummier! I used 3/4 cup of cooked quinoa instead of 1/2 cup quinoa flour, and because the dough was way too runny to make them into cookies, I added chick pea flour until it thickened enough to roll into balls. The cooked quinoa gives is a slight mini-crunch which is quite delicious.
Duh, Elmo.. Hehe.
I love this recipe! I think this might be one of my favourites. I was just wondering though whether I could use erythritol instead of xylitol? Do you think xylitol is a better alternative to sugar? Is it healthier than erythritol?
I just made these and they are delicious! I made my own quinoa flour. (Toast quinoa on a skillet for a few minutes then put in a food processor until powdered.) The flour was a little grainy thus the cookies were crunchy (AWESOME!) I let them cool for a few minutes but couldn’t resist and ate them while they were still gooey.
Hi!
Thanks for the awesome recipe, I just made these..
However, I doubled the recipe and used a mix of quinoa flour, coconut flour and corn flour, used coconut sugar, panela sugar and raw sugar, used butter instead of coconut oil (roughly same about… A little bit extra!) and pure vanilla powder rather than extract… Also used coconut chocolate and almond milk, and they came out beautifully!
They’re very very soft and chewy, so thanks again for the recipe!
Melody
P.s… I hate Sesame Street 🙁
I used Bob’s Red Mill organic quinoa flour and can tast the bitterness of the quinoa. It’s not bad but I’m wondering if I’ve used the wrong flour or if I can do something to mask the bitterness of the quinoa flour.
Use lots of chocolate chips and sprinkle with sea salt!
These cookies are delicious! Thank you for the recipe. I sprinkled the tops with sea salt, which was a really nice touch. I was pleasantly surprised at how little you can taste the quinoa.
hi Katie, first off, LOVE your recipes, I think I post one everyday to fb!
Second, for this recipe, do you use cooked quinoa and then a bit of quinoa flour? Or is it all quinoa flour? If I don’t have quinoa flour what can I use instead? cooked quinoa?
Loooove the sound of this recipe. Stumbled upon your blog from another blogger I follow who had nothing but incredibly nice things to say about your blog. Now I can see why!
I do have one question regarding this recipe: Is the quinoa measurement cooked quinoa or dry?
Thank you!
-Aparna
Dry quinoa flakes.
Just made these and they are great! I added 1 Tbsp Chia seeds too, and use only Coconut sugar (for the 2 sugars).
Thank you for this recipe!
I actually lowered the amount of sugar in the recipe and it still came out really wonderfully sweet. I kept the amount of coconut sugar the same, and then halved the amount of white sugar, and nobody complained or even noticed the difference!
I love that they are gluten free as well.
Thank you!