Healthy Quinoa Chocolate Chip Cookies
If you’ve ever wanted a chocolate chip cookie that feels a little more nourishing—but still tastes like a treat—you are going to love these Healthy Quinoa Chocolate Chip Cookies. They’re soft in the center, lightly crisp on the edges, and packed with wholesome ingredients like quinoa, oat flour, and coconut sugar.
Your friends will be SO surprised when they find out there’s quinoa in them! These cookies are perfect for after-school snacks, a cozy afternoon treat, or when you want something sweet that actually keeps you full.
Why You’ll Love These Quinoa Cookies
- Higher in protein + fiber than traditional cookies
- Naturally gluten-free (thanks to oat flour + quinoa)
- Made with simple, wholesome ingredients
- Soft + chewy texture with melty chocolate chips
- A great way to use leftover quinoa
Healthier, but tastes indulgent…
I love that the quinoa adds extra protein and nutrients to a decadent dessert, which is always an added bonus. It took me a few trials to get this recipe just right. I wanted them to be soft and chewy, but not too crumbly. The combination of oat flour, unsweetened shredded coconut, and cooked quinoa are the perfect trio. The coconut really comes in clutch with the added chewy texture.
They are naturally sweetened with coconut sugar, and also have a subtle coconut flavor from coconut oil. Then add in those chocolate chips that get gooey and melty, top with a sprinkle of flaky sea salt, and you are going to be in Heaven.
Ingredients for Healthy Quinoa Chocolate Chip Cookies
- Cooked Quinoa – you will use cooked and cooled quinoa in the same way you would use oats in an oatmeal cookie, they give great texture!
- Oat Flour – making your own oat flour in the blender or food processor only takes like 30 seconds, and its a nice change up from almond flour.
- Coconut Sugar – my favorite natural granulated sugar.
- Unsweetened Shredded Coconut – I LOVE the coconut in this recipe, it really adds something special.
- Baking Soda – to help keep them chewy and soft.
- Eggs – also for the fluffy factor.
- Coconut Oil – I love using coconut oil in cookies instead of butter.
- Vanilla Extract – we can’t have cookies without vanilla!
- Chocolate Chips – DUH
- Flaky Sea Salt – don’t skip this step, trust me!
How to Make Healthy Quinoa Cookies
- You will start by cooking the quinoa. Combine 1/2 cup of uncooked quinoa and 3/4 cup water in a small pot. Cover with a lid and let the liquid come to a boil, once boiling, turn the heat down to low and let it simmer for about 15 minutes. Fluff it with a fork once all of the liquid is absorbed and transfer it to another bowl to let it cool. The quinoa needs to cool completely before you mix the cookies, so you can make it ahead of time to make it a bit easier.
- Next, make the oat flour by blending the whole oats in a blender until it turns into a flour consistency. Pour it into a large mixing bowl. Next, add the cooled quinoa, coconut sugar, shredded coconut, sea salt, and baking soda. Whisk to combine.
- In a smaller bowl, whisk together the eggs, coconut oil, and vanilla extract. Pour the egg mixture into the dry ingredients. Use a wooden spoon to mix together the dough.
- Add in the chocolate chips and mix again until the chocolate chips are evenly distributed. Put the bowl in the fridge for AT LEAST 30 minutes, preferably an hour or more to chill and firm up.
- While the dough is chilling, preheat the oven to 350 degrees. Use a medium size cookie scoop to scoop the dough onto a baking sheet. Repeat with the rest of the dough, do not flatten the top of the cookies with your hands. Leave them in a ball, they spread quite a bit on their own.
- Bake for 9-11 minutes, then let them cool for another 5 minutes on the baking sheet before transferring them to a wire rack to cool. Sprinkle the flaky sea salt on top to finish.
Tips for the Best Quinoa Cookies
- Make sure your quinoa is completely cool before mixing—it helps the dough hold together better.
- Don’t skip chilling the dough—this step is key for texture! It needs to chill in the fridge for at least 30 minutes, preferably an hour.
- Use a cookie scoop for even baking.
- Slightly underbake for soft, chewy centers.
Substitutions & Notes
- Oat flour: You can use store-bought oat flour or make your own by blending oats. But just remember that it is SO easy and cheaper to blend up your own oat flour.
- Coconut sugar: Brown sugar can work as a substitute if needed.
- Coconut oil: Melted butter can be used instead.
- Dairy-free: Use dairy-free chocolate chips to keep these fully dairy-free.
Healthy Quinoa Chocolate Chip Cookies
If you’ve ever wanted a chocolate chip cookie that feels a little more nourishing—but still tastes like a treat—you are going to love these Healthy Quinoa Chocolate Chip Cookies. They’re soft in the center, lightly crisp on the edges, and packed with wholesome ingredients like quinoa, oat flour, and coconut sugar.
Servings 15 cookies
Ingredients
- 1 cup cooked and cooled quinoa
- 1/2 cup oat flour *see notes
- 1/3 cup unsweetened shredded coconut
- 1/3 cup coconut sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1/3 cup coconut oil , melted and cooled
- 2 tsp vanilla extract
- 1/3 cup chocolate chips
- flaky sea salt to sprinkle on top
Instructions
- You will start by cooking the quinoa. Combine 1/2 cup of uncooked quinoa and 3/4 cup water in a small pot. Cover with a lid and let the liquid come to a boil, once boiling, turn the heat down to low and let it simmer for about 15 minutes. Fluff it with a fork once all of the liquid is absorbed and transfer it to another bowl to let it cool. The quinoa needs to cool completely before you mix the cookies, so you can make it ahead of time to make it a bit easier.
- Next, make the oat flour by blending the whole oats in a blender until it turns into a flour consistency. Pour it into a large mixing bowl.
- Next, add the cooled quinoa, coconut sugar, shredded coconut, sea salt, and baking soda. Whisk to combine.
- In a smaller bowl, whisk together the eggs, coconut oil, and vanilla extract. Pour the egg mixture into the dry ingredients. Use a wooden spoon to mix together the dough.
- Add in the chocolate chips and mix again until the chocolate chips are evenly distributed. Put the bowl in the fridge for AT LEAST 30 minutes, preferably an hour or more to chill and firm up.
- While the dough is chilling, preheat the oven to 350 degrees. Use a medium size cookie scoop to scoop the dough onto a baking sheet. Repeat with the rest of the dough, do not flatten the top of the cookies with your hands. Leave them in a ball, they spread quite a bit on their own.
- Bake for 9-11 minutes, then let them cool for another 5 minutes on the baking sheet before transferring them to a wire rack to cool. Sprinkle with flaky sea salt to finish.
Notes
- You can buy oat flour, but it is so easy to make yourself. Just blend whole oats in a blender or food processor for a few seconds until it turns into flour.
Looking for more cookie recipes?
- [Grain-Free] Chocolate Chunk Almond Butter Cookies
- Gluten-Free Sugar Cookies
- Grain-Free Cranberry Lemon Cookies
- Dairy-Free Gingerbread Cookies
- 3-Ingredient Banana Oatmeal Cookies
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Tasty and not too sweet…….I did substitute, but will try again not doing so….used tartary buckwheat flour and maple sugar, just to let you know the substitutions 🙂 Love healthier cookies and these fit that bill for sure, thank you!
I love the substitutions, Connie! Thank you for letting me know that those work too! So glad you loved them!
What can I substitute the coconut with? Could it be sliced almonds? Will that change the texture greatly? Thanks for your time.,
I’m not sure if you could substitute with sliced almonds because I’ve never tried that. I do think it would change the texture because they are so much bigger than coconut.