A cookie that is delicious yet still packs a punch of nutrition? Count me in! These Quinoa Chocolate Chip Cookies are so much like the real thing. They are the perfect way to satisfy your sweet tooth cravings. With their delicious flavor and nutrition power, they're sure to become one of your go-to favorites!
When your kids love sweets, and you are trying to keep them healthy, sometimes you have to get a little creative.
These Flourless Chocolate Chip Cookies are the perfect way to find balance
In less than 30 minutes - including bake time - the whole family can be enjoying these delicious dairy-free cookies.
Best of all, even picky kids love these chocolate chip cookies without flour.
When you are looking for a cookie that you can feel good about serving the kids, these quinoa protein cookies are perfect!
- Flax: Use flaxseed meal or finely ground flax seeds to make flax eggs. (Instructions in the recipe card below.)
- Blanched Almonds: I used whole blanched almonds and ground them, but you could use 1 ¼ cups finely ground almond flour in its place.
- Quinoa Flakes: This recipe was originally developed with quinoa flakes, which are not as easy to find as they once were. You can purchase them on Amazon, or you can use quinoa flour to make quinoa flour chocolate chip cookies.
- Baking Soda: Read the label to make sure it is gluten-free if you are intolerant..
- Salt: Use finely ground sea salt.
- Almond Butter: Natural peanut butter may be used in place of almond butter.
- Applesauce: This adds sweetness and takes the place of some of the fat.
- Maple Syrup: Honey or agave syrup may be used.
- Vanilla Extract: Use the best quality you can.
- If you would like to omit the maple syrup, you could use coconut sugar, cane sugar, or granulated sugar in its place and at in 2 tablespoons of almond milk for added moisture.
- Melted butter, vegan butter, or coconut oil could be used in place of the applesauce.
- Want to use cooked quinoa? Simply grind one cup with the almonds. The texture will be slightly different, but this flourless chocolate chip cookies recipe will still be good.
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- Mixing bowls
- Baking Sheet
- Parchment Paper
- Cookie Scoop
- Food Processor
You can store Healthy Vegan Chocolate Chip Cookies at room temperature for up to four days. They may be kept in the refrigerator for ten days or frozen for up to three months.
To freeze, I recommend placing them on a parchment-lined baking sheet and covering them with plastic wrap. Once they are frozen solid, transfer them to a freezer-safe container.
How to Make Quinoa Cookies
First, start by preheating your oven.
Prepare a baking sheet by lining it with parchment paper.
Vegan Quinoa Cookies Need Flax Eggs
Place the flaxseed in a small bowl and add warm water. Stir to combine and set aside.
Grind Your Almonds and Quinoa
Process the almonds and quinoa flakes in a food processor until ground. Place in a large bowl and add the remaining dry ingredients.
Combine with Wet Ingredients
Combine the flax eggs, nut butter, applesauce, maple syrup, and vanilla in a separate bowl.
Mix with The Dry
Mix well and combine with the almond mixture.
Fold in the chocolate chips.
Scoop and Bake
Use a cookie scoop to drop the quinoa flake cookies onto the prepared cookie sheet. You could also form into dough balls and flatten if you desire.
Bake until golden brown, about 13 minutes.
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- Looking for more fun quinoa desserts? Don’t miss these Quinoa Chocolate Bars.
Quinoa Chocolate Chip Cookies
- 2 tablespoons flaxseed meal combined with 6 tablespoons warm water
- 1 cup blanched almonds
- 1 cup quinoa flakes see above for alternatives
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup almond butter
- ¼ cup applesauce
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Make flax eggs by combining two tablespoons of organic flax seed meal (or ground flax seeds) with 6 tablespoons of warm water. Set aside to thicken.
- In a food processor combine almonds and quinoa flakes and process until ground. Place in a large bowl and add baking soda and salt and stir until well combined.
- In a separate bowl, combine flax egg, almond butter, apple sauce, maple syrup and vanilla. Mix well and add to the quinoa and almond mixture slowly.
- Add in chocolate chips.
- Using a cookie scoop, drop cookies onto prepared parchment paper. Bake for 12 to 15 minutes, until lightly golden brown.
- Remove from the oven and allow to sit in the pan for 5 minutes. Move to a cooling rack and allow to cool completely.
I love trying healthier cookie options like this.
Delicious, healthy, easy! I had walnuts rather than almonds, and they worked well. It was also a chance to make applesauce in the instant pot. That kitchen gadget is so handy! These will be great to take to work all week for lunch dessert and for taking as a snack on winter bike rides.
So glad that you enjoyed them! I love my Instant Pot too. What a great idea about making applesauce in it.
They are good and healthy but im surprised by the calories for just one cookie…
Any commercial ones with crap have less:(