Chocolate Chip Quinoa Cookies
These delicious chocolate chip quinoa cookies are soft, nutty, easy to make in one bowl and the perfect way to use up leftover quinoa. This recipe is vegan, gluten-free and oil-free.
Quinoa Cookie Ingredients
Here are the main ingredients you’ll need to make these simple, healthy quinoa cookies:
- Oat flour. If you have oats on hand, you’re all set for oat flour. Just blend them up into a fine flour and you’ve got the oat flour needed for the recipe. You can use quick oats, rolled oats or old fashioned oats to make oat flour.
- Applesauce. You’ll need unsweetened applesauce to help bind, sweeten and replace oil in this recipe. Any brand works or you can use sugar-free homemade applesauce.
- Sugar. You’ll need a granulated sugar of choice to sweeten the cookies. I used organic cane sugar but coconut sugar, demera, sucanut or any other granulated sugar works. For a sugar-free cookie, you can use Lakanto Monk Fruit Sweetener. I have not tried this recipe with a liquid sweetener.
- Nut or seed butter. For nut-free cookies, use sunflower seed butter, otherwise almond, cashew or peanut butter all work great.
- Cooked quinoa. The star of these cookies is quinoa! It adds a wonderful soft texture and perfect, nutty flavour. It’s the perfect way to use up any leftover quinoa you’ve got on hand from other recipes, however, these are so tasty, go ahead and cook up some quinoa just to make a batch! White or red quinoa are both fine to use.
- Chocolate chips. I used Enjoy Life Chocolate Chips but for a lower-sugar cookie you could always leave them out or substitute them with chopped nuts such as walnuts or pecans. Chopped dark chocolate or cacao paste would also work.
Quinoa Cookies Recipe
These tasty, healthy quinoa cookies are an excellent choice for those with allergies as they’re naturally gluten-free, oil-free, vegan and can be refined sugar-free and nut-free.
They’re super easy to make too and while the cooking time is a little longer than most cookies, they take just minutes to prepare. You’ll love their soft texture and delicious, nutty flavour.
More Vegan Cookie Recipes
Love these quinoa cookies? Here are some more recipes you might like (all gluten-free!):
- 3-Ingredient Tahini Date Cookies
- Flourless Peanut Butter Banana Oatmeal Cookies
- Carrot Turmeric Oatmeal Cookies
- Healthy Oat Cookies
- Carrot Oatmeal Cookies
- Vegan Soft Pumpkin Cookies with Glaze
Chocolate Chip Quinoa Cookies
- Prep Time: 5 mins
- Cook Time: 26 mins
- Total Time: 31 minutes
- Yield: 12
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
These wholesome, allergen-friendly cookies have the most amazing texture and perfectly sweet, nutty flavour.
Ingredients
- 1/2 cup (125 g) unsweetened applesauce
- 1/3 cup (68 g) organic cane sugar
- 1/4 cup (60 g) sunflower seed butter (or almond or peanut butter)
- 1/2 tsp sea salt
- 1 tsp baking powder
- 1 cup (100 g) rolled oats blended into fine oat flour
- 1.5 cups (190 g) cooked quinoa
- 1/2 cup (85 g) dairy-free chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- Add the applesauce, sugar and nut or seed butter, baking powder and salt to a mixing bowl and stir until smooth and combined.
- Make some oat flour if you don’t have any prepared, then add the oat flour and quinoa and gently fold to combine.
- Fold in the chocolate chips.
- Prepare a baking tray with a quick spray of non-stick cooking spray or use a silicone baking mat or parchment paper.
- Drop spoonfuls of the dough onto the baking tray to make 12 cookies. You can use your fingers to shape them a bit but no need to be perfect.
- Bake for 26 minutes then remove from the oven and let cool on the pan for 2-3 minutes before gently transferring to a cooling rack. Let cool completely before storing. The cookies can be stored at room temperature for up to 4 days in an air-tight container, in the fridge for about a week or frozen for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 159
- Sugar: 12 g
- Sodium: 99 mg
- Fat: 6 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 4 g
Keywords: quinoa cookies, vegan quinoa cookies
I’m not crazy about peanut butter (or any nut or seed butter) taste in cookies. Is the nut butter taste very strong in the finished cookies? If so, is there a way to leave it out?
It’s not very strong in the final recipe. I would suggest almond butter for the mildest flavour. I haven’t tried this recipe without it. I used it to replace oil or butter, add moisture and help bind so I’m not how it would work without. Thanks!
I was a skeptic but I was wrong! These cookies are DELICIOUS! Even my two young boys and hubby loved them!
★★★★★
I made these this morning using almond butter, added a teaspoon of cinnamon, dried blueberries, dried hibiscus, coconut flakes, and toasted almonds to make the half cup instead of the chocolate chips. What a great cookie! They are delicious and they don’t fall apart lol thanks!! They were perfectly done at 26 minutes.
★★★★★
Thank you, Mary! I’m so glad you liked them. They sound delicious with those additions.
Can you use oats instead of quinoa?
Hmm. I haven’t tried this recipe with that much oats. I think they’d be a bit too dry made that way since the oats would absorb the moisture in the applesauce and nut butter. You could try 1 cup oat flour plus 1/2 cup oats (omit quinoa), or I’d suggest making one of my easy oatmeal cookies instead (like the 3-ingredient cookies, healthy oat cookies or peanut butter banana cookies) because I can’t guarantee how these will turn out without testing. Thanks!
The recipe is OK. The flavour is nice, however I’d put less sugar next time because the apple is a sweetener. I miss a good texture, I haven’t put peanut butter though – only some oil, which could explain.
What a great recipe! Loved these! Think I’ll try them again with raisins instead of chocolate chips.
Thanks Trisha! Glad you enjoyed them.
I am about to make these cookies and I was wondering how much dry quinoa do you use to make 1 1/2 cops of cooked quinoa?
Quinoa makes a little more than double once cooked, so I’d probably cook 3/4 cup if you have some extra you can eat it on its own or add it to a soup or salad or something.
I was looking for a recipe to use up the extra quinoa I had and stumbled on this. This recipe is very good. I really appreciate the extra details you give for substitutes. It answers the questions so we don’t have to ask them. I also appreciate you using metric because it avoids mistakes. Thank you very much for inventing this recipe and sharing it for us to enjoy.
★★★★★
Thanks for trying it! Glad you enjoyed them.
So delicious thank you!! I made the cookies smaller so they got done quicker. Love the crunchy taste with them. I can’t stop eating them!!😁 best part is they are full of protein and iron!
★★★★★
Looks delicious 😋 and they are in the oven!
★★★★★
Hope you enjoy them!