Name: Quinoa Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 7 min
Yield: 24
Cuisine: American
Ingredients: 2 cups quinoa flour (toasted for best flavor); 1 teaspoon baking soda; ½ teaspoon salt; ⅔ cup virgin coconut oil, melted and cooled (or butter); 1 ⅓ cups packed dark brown sugar (or coconut sugar); 2 large eggs (room temperature); 2 teaspoons pure vanilla extract; 1 heaping cup (about 180g) chocolate chips (semi-sweet or dark, dairy-free if desired); Optional: ½ cup chopped nuts or add-ins

These Quinoa Chocolate Chip Cookies are a delicious, healthier twist on the classic treat. Packed with protein-rich quinoa flour (or cooked quinoa in some versions), they deliver chewy texture and chocolatey goodness without refined flours or excessive sugar—perfect for guilt-free snacking or dessert.

Why You’ll Love This Recipe

As an experienced chef, I adore this recipe because it transforms a feel-good superfood like quinoa into something indulgent that doesn’t feel “healthy” at all. These cookies strike the perfect balance: they’re chewy in the center with slightly crisp edges, loaded with melty chocolate chips, and naturally boosted with protein and fiber from quinoa.

Unlike traditional cookies that leave you crashing from sugar highs, these provide sustained energy thanks to nutrient-dense ingredients.

They’re gluten-free (using quinoa flour), easy to adapt for vegan or lower-sugar diets, and taste so close to the real deal that even picky eaters won’t suspect the upgrade. Bake a batch, and you’ll feel good about treating yourself—or sharing them—without any compromise on flavor or satisfaction.

Yield: 24 cookies

Quinoa Chocolate Chip Cookies

Chewy, protein-packed quinoa chocolate chip cookies—gluten-free, healthier indulgence with rich chocolate flavor.

Prep Time 15 minutes

Cook Time 12 minutes

Additional Time 40 minutes

Total Time 1 hour 7 minutes

Ingredients

2 cups quinoa flour (toasted for best flavor)
1 teaspoon baking soda
½ teaspoon salt
⅔ cup virgin coconut oil, melted and cooled (or butter)
1 ⅓ cups packed dark brown sugar (or coconut sugar)
2 large eggs (room temperature)
2 teaspoons pure vanilla extract
1 heaping cup (about 180g) chocolate chips (semi-sweet or dark, dairy-free if desired)
Optional: ½ cup chopped nuts or add-ins

Instructions

Preheat and prep: Fire up your oven to 350°F (175°C). Line two baking sheets with parchment paper—your cookies' best friends for easy release and even baking.
Toast the magic flour: Spread quinoa flour on a baking sheet and toast in the oven for 8-10 minutes, stirring halfway. This banishes any bitterness and makes your cookies taste amazing—don't skip it!
Mix dry ingredients: In a medium bowl, whisk together the toasted quinoa flour, baking soda, and salt. Set aside—this ensures even rising and flavor.
Cream the wet base: In a large bowl, beat the cooled melted coconut oil and brown sugar until smooth and creamy (about 1-2 minutes by hand or mixer). It should look fluffy and inviting.
Add eggs and vanilla: Crack in the eggs one at a time, beating well after each, then splash in the vanilla. Mix until everything's happily combined and glossy.
Bring it together: Gradually stir the dry ingredients into the wet until just combined—no overmixing, or your cookies might toughen up. The dough will be soft and slightly sticky.
Fold in the stars: Gently stir in those chocolate chips (and any extras like nuts). Save a few to press on top for that bakery-look wow factor.
Chill for perfection: Cover the dough and pop it in the fridge for 30 minutes (or up to overnight). This step makes thicker, chewier cookies—worth the wait!
Scoop and bake: Scoop generous tablespoon-sized balls onto your prepared sheets, spacing 2 inches apart. Press extra chips on top if you like. Bake 10-12 minutes until edges are golden but centers still look soft.
Cool and enjoy: Let cookies cool on the sheet for 5-10 minutes (they firm up beautifully), then transfer to a wire rack. Grab one warm—pure bliss awaits!

Notes

These cookies spread less than traditional ones due to quinoa flour—perfect for thick, bakery-style results.
Always cool melted coconut oil slightly so it doesn't cook the eggs.
For the healthiest version, choose dark chocolate chips (70%+ cocoa) and coconut sugar.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 154Total Fat 9gSaturated Fat 6gUnsaturated Fat 3gCholesterol 16mgSodium 118mgCarbohydrates 14gFiber 2gSugar 1gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Toast the quinoa flour lightly in the oven (about 8-10 minutes at 350°F/175°C) before using to remove any natural bitterness and enhance the nutty flavor.
Use room-temperature ingredients (especially eggs and coconut oil if melted, let it cool) for better emulsion and texture.
Don’t overmix the dough once you add the flour—stir just until combined to keep cookies tender.
Chill the dough for 30 minutes before baking; this prevents spreading and gives thicker, chewier results.
For extra gooey centers, underbake slightly and let cookies cool on the tray—they continue cooking from residual heat.
Use a cookie scoop for uniform size and even baking.
If your quinoa flour smells strong, opt for a high-quality brand like Bob’s Red Mill.

Ingredients Notes

Quinoa flour: The star here—naturally gluten-free, high in complete protein (all essential amino acids), and adds a subtle nutty taste. It’s finer than cooked quinoa for smoother texture in cookies.
Coconut oil (or butter): Provides moisture and richness; virgin unrefined adds a light tropical note, but refined works for neutral flavor. It’s a healthier fat alternative to butter.
Brown sugar or coconut sugar: Gives chewiness and moisture; coconut sugar is lower glycemic with caramel notes, making it a great unrefined swap.
Eggs: Bind and add lift; for vegan, use flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
Vanilla extract: Essential for depth—use pure for best flavor.
Chocolate chips: Semi-sweet or dark for balance; dairy-free if needed.
Baking soda and salt: Activate rise and enhance sweetness. These ingredients keep things wholesome while delivering classic cookie satisfaction.

Variations and Substitutions

This recipe is super flexible for dietary needs or pantry swaps. For a fully vegan version, replace eggs with flax or chia eggs and use dairy-free chocolate chips. If avoiding coconut, swap coconut oil for melted butter (or vegan butter) and use brown sugar instead of coconut sugar.

For nut-free, ensure your chocolate chips are safe and skip any optional add-ins like nuts. Add-ins like chopped walnuts, dried cranberries, or shredded coconut boost texture and nutrition—stir in ½ cup total. For oat lovers, mix in ½ cup rolled oats for a heartier, granola-like cookie.

Lower sugar? Reduce to ¾ cup and add a mashed banana for natural sweetness and moisture. If quinoa flour is unavailable, some versions blend cooked, cooled quinoa into the dough for a chewier, whole-grain bite (reduce other liquids slightly). Experiment with spices like cinnamon or espresso powder for mocha vibes.

Storage Options

Store cooled cookies in an airtight container at room temperature for up to 5 days—they stay soft and chewy. For longer freshness, refrigerate up to 10 days (let them come to room temp before eating for best texture). Freeze baked cookies or dough balls for up to 3 months; thaw overnight in the fridge or bake frozen dough straight from the freezer (add 1-2 extra minutes bake time).