These easy, gluten-free Chocolate-Quinoa Cookies are soft, chewy, and loaded with chocolate—a surprising treat that everyone will love!
In my house, cookies are a FAVE. I love baking all kinds for Mr. FFF on a weekly basis. To support our diets, I started adding different gluten-free, high-fiber ingredients to our cookies, and once I started, I couldn’t stop!
Now, I often throw in chia seeds, flax seeds, and hemp seeds—basically whatever I have left in the pantry. Not only are these seeds good for you, but when added whole, they give the cookies an amazing crunch!
The first time I added quinoa, I knew I could take it further. By swapping whole quinoa for quinoa flour, I replaced the regular all-purpose flour, and BOOM! This quinoa cookie recipe came to life in all its soft, gluten-free goodness.
I know what you’re thinking: “You want me to put quinoa in my salads, in my breakfast yogurts, and now COOKIES?” Um, yes. That’s exactly what I’m saying, which is why they’re called quinoa cookies.
Don’t knock it ‘til you’ve tried it! I was hesitant about the whole quinoa-as-a-dessert idea too, but then I bit through layers of toasted quinoa, coconut, and ooey-gooey melted chocolate, and I got really, really happy.
Are Chocolate Quinoa Cookies Healthy?
I LOVE quinoa, and not just because it makes almost everything better. It’s incredibly versatile, thanks to its mild taste and satisfying, rice-like texture.
Quinoa is high in fiber, which helps you stay full longer. It’s gluten-free, plus, it’s packed with protein and is one of the few plant-based foods that contain all nine essential amino acids, making it a complete protein.
That said, despite all the goodness quinoa adds, this recipe does have sugar, so it’s best enjoyed in moderation.
What Exactly Is Quinoa?
Believed to be one of the world’s healthiest foods, quinoa is a pseudo-grain, much like amaranth and buckwheat. Though these foods resemble grains, they are actually seeds. The great thing about them is that they cook like grains, are completely gluten-free, and packed with protein.
Quinoa has been cultivated for roughly 5,000 years, primarily in the Andean region of South America, where it is still mainly grown today. It is boiled just like rice and comes in a variety of colors, including white, red, black, and yellow. Quinoa can be used in soups, stews, salads, and even porridge, making it not only very healthy but also extremely versatile.
How To Make Ahead And Store
Once baked, the cookies can be stored at room temperature for up to 2 weeks. Storing in the fridge is not recommended as condensation may render the cookies soggy.
Serving Suggestions
Chocolate-quinoa cookies are best as is, with nothing more than a hot drink or glass of milk.
That said, I love to crumble up these cookies over my morning Smoothie Bowl, Açai Bowl, or Protein Overnight Oats. To turn them into something even more special, serve these cookies warm with some Custard or with a mug of Vegan Hot Chocolate.
Recipe
Ingredients
- 2 cups unsweetened coconut flakes divided
- 1 1/2 cups oat flour
- 1 1/2 cups toasted quinoa flour
- 1/2 cup Dutch-processed cocoa powder sifted if lumpy
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup light-brown sugar or raw sugar or coconut sugar
- 2/3 cup coconut oil melted
- 2 large eggs room temperature
- 6 tablespoons honey
- 1 teaspoon coconut extract or vanilla extract
- 2 tablespoons water
- 1 cup semi-sweet chocolate chips
Instructions
- Spread the coconut flakes on a baking sheet. Bake for 3 minutes, stir, and if still not brown, bake for another 1 to 3 minutes. They will brown quickly, so keep a close eye on them. Remove from the oven and let the coconut cool for 5 minutes, or until no longer hot. Measure out 1 cup coconut flakes and keep the rest on the baking sheet.
- In a medium mixing bowl, stir together the 1 cup of coconut flakes and oat flour, quinoa flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, stir together the sugar, melted coconut oil, eggs, honey, coconut extract, and water. Add the dry mixture to the wet mixture and stir until just combined. Fold in the chocolate chips. Shape the dough into a log and wrap in plastic wrap, then refrigerate for at least 30 minutes, or until it is no longer sticky.
- Preheat oven to 350°F. While it preheats, line a baking tray with parchment paper. Using a rounded tablespoon measure, divide the dough into 35 equal pieces and leave to rest for 10 minutes.
- Form the dough portions into balls and roll them in the remaining 1 cup of toasted coconut. Place the balls on the prepared baking sheet about 2 inches apart. Bake for 6 to 9 minutes, or until no longer wet on top. They may crackle a little.
- Let the cookies sit for 2 to 5 minutes on the baking sheet to continue to cook and firm up. Then move them onto a wire rack to cool completely.
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