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Chocolate Chip Quinoa Cookies

Yes, chocolate chip quinoa cookies!

Secret Chocolate Chip Quinoa Cookies:

When I was 5 years old, I earned the nickname Cookie Monster from my grandfather, after he caught me repeatedly sneaking chocolate chip cookies from the dining room table.

I wasn’t tall enough to actually see the table…

But that doesn’t mean I didn’t know what was up there!

Quinoa Cookies

Fast forward 20+ years.

Although I am older (and taller!) now… I still have a certain turquoise-blue reputation to uphold. 😉

Quinoa Cookies

Bring on the quinoa chocolate chip cookies! These chocolate chip quinoa cookies are a fun and creative change of pace if you’re used to white-flour chocolate chip cookies. Try them if you feel adventurous – they are absolutely delicious!

Chocolate Chip Quinoa Cookies

Yield: 6 to 8 quinoa cookies
Print This Recipe 4/5


  • 1/2 cup minus 1 tbsp quinoa flour (52g)
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 2 packed tbsp brown sugar or coconut sugar (22g)
  • 2 tbsp white sugar or xylitol (20g)
  • 2-4 tbsp chocolate chips, optional
  • up to 2 tbsp milk of choice, as needed
  • 1/2 tsp pure vanilla extract
  • 1 tbsp plus 1 tsp vegetable or coconut oil (15g)


Quinoa Cookies Recipe: (Makes 6-8 quinoa cookies, so feel free to double the recipe!) Preheat oven to 310 F, and lightly grease a cookie tray. In a mixing bowl, stir together all dry ingredients. In a separate bowl, whisk together all liquid ingredients (starting with 1 tbsp milk of choice). Pour wet into dry to form a dough, then add the extra milk of choice if needed. If dough becomes a little too gooey, just freeze 20 minutes or until firm enough to shape into balls. Shape balls, then flatten if a flat cookie is desired. (I did not flatten the ones in the photos.) Bake 8-9 minutes in the middle rack. (As it states on my Recipe Troubleshooting page, you should always bake in the middle rack with my recipes, unless otherwise stated.) The cookies should look undercooked when you take them out, which is completely okay: they will continue cooking as they cool. Don’t try to remove them from the tray for another 15-20 minutes.

*View Quinoa Cookies Nutrition Facts*

Chocolate Chip Quinoa Cookies

Questions of the Day:

Did you watch Sesame Street as a kid? And did you have a favorite character?

Given our shared love of chocolate-chip cookies and the color blue, it should come as no surprise that Cookie Monster was my favorite. (Still is!) I also secretly liked Oscar the Grouch because I believed him to be misunderstood. The poor guy probably just needed a cookie…


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Published on February 26, 2014

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. Rob says

    I just made these and they are delicious! I made my own quinoa flour. (Toast quinoa on a skillet for a few minutes then put in a food processor until powdered.) The flour was a little grainy thus the cookies were crunchy (AWESOME!) I let them cool for a few minutes but couldn’t resist and ate them while they were still gooey.

  2. Melody says


    Thanks for the awesome recipe, I just made these..

    However, I doubled the recipe and used a mix of quinoa flour, coconut flour and corn flour, used coconut sugar, panela sugar and raw sugar, used butter instead of coconut oil (roughly same about… A little bit extra!) and pure vanilla powder rather than extract… Also used coconut chocolate and almond milk, and they came out beautifully!

    They’re very very soft and chewy, so thanks again for the recipe!


    P.s… I hate Sesame Street 🙁

  3. Jessica says

    I used Bob’s Red Mill organic quinoa flour and can tast the bitterness of the quinoa. It’s not bad but I’m wondering if I’ve used the wrong flour or if I can do something to mask the bitterness of the quinoa flour.

  4. Lauren says

    These cookies are delicious! Thank you for the recipe. I sprinkled the tops with sea salt, which was a really nice touch. I was pleasantly surprised at how little you can taste the quinoa.

  5. jacklyn says

    hi Katie, first off, LOVE your recipes, I think I post one everyday to fb!

    Second, for this recipe, do you use cooked quinoa and then a bit of quinoa flour? Or is it all quinoa flour? If I don’t have quinoa flour what can I use instead? cooked quinoa?

  6. Aparna B. says

    Loooove the sound of this recipe. Stumbled upon your blog from another blogger I follow who had nothing but incredibly nice things to say about your blog. Now I can see why!

    I do have one question regarding this recipe: Is the quinoa measurement cooked quinoa or dry?

    Thank you!

  7. Gina says

    Just made these and they are great! I added 1 Tbsp Chia seeds too, and use only Coconut sugar (for the 2 sugars).



  8. Lily says

    Thank you for this recipe!
    I actually lowered the amount of sugar in the recipe and it still came out really wonderfully sweet. I kept the amount of coconut sugar the same, and then halved the amount of white sugar, and nobody complained or even noticed the difference!
    I love that they are gluten free as well.
    Thank you!

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