Chocolate Chip Quinoa Cookies (vegan, gluten free, grain-free, soy-free)
I love making traditional desserts a little bit healthier. These delicious and moist Chocolate Chip Quinoa cookies are a perfect example.
Loaded with chocolate chips and chunks I wouldn’t call these cookies totally innocent, but they are way better for you than traditional chocolate chip cookies. They’re also suitable for vegans, people who avoid grains and soy, and gluten intolerant folks. They’re easy to make and made with nutritious and high-protein flours like quinoa and buckwheat, alternative sweeteners like coconut sugar, and better-for-you fats like coconut oil.
I threw this recipe together on a whim last weekend and it was a hit in my house. My husband ate most of the cookies in a day (which rarely happens these days as he tries to limit his dessert intake). I was shocked and amazed by how much he enjoyed these as I really didn’t know how they’d turn out (and he’s a bit of a cookie purist). This recipe is definitely going to be made again and again.
I also made a youtube recipe video so you can follow along with me. Please check it out and subscribe to my channel for more. I plan to make many more videos this year, provided I can find the time.
I hope you like these cookies as much as we did!
Quinoa chocolate chip cookies
Yields 9 large cookies, or 12-16 small cookies
- 1 cup quinoa flour
- 1/3 cups buckwheat flour
- 1/4 cup dark brown sugar
- 1/4 cup coconut sugar
- Stevia (to sweeten to your taste and reduce the overall sugar content of the recipe)
- 2 tbsp liquid sweetener
- 1/4 cup of water or non dairy milk
- Big pinch of good salt
- 1-2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1.5 tsp cocoa powder
- 1/3 cup coconut oil (opt for room temperature, softened but not liquid)
- 1 tbsp olive oil
- 3/4 cup chopped chocolate or chocolate chips or a mix
*For chewier cookies include 1 flax “egg”*
Preheat oven to 350F.
coconut oil, olive oil, vanilla, sugar, liquid sweetener, cocoa,
cinnamon and stevia to large mixing bowl. Whisk or blend with a hand
mixer until fluffy. Blend in flax “egg” if using.
Add in remaining dry ingredients
(not chocolate), stirring together by hand until well mixed. Then stir
in water or non dairy milk until a smooth dough forms.
Stir in chopped chocolate or chocolate chips until well distributed. Cover and chill 30 minutes in fridge (optional).
or grease a baking sheet or two. Scoop chilled or un-chilled dough out and drop on to sheet,
leaving space around each cookie to allow them to spread. Bake in preheated
oven for 10-11 minutes. Serve warm!