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Quinoa Chocolate Chip Cookies

Prep time 20 min
Cook time 8 min
Total time 28 min

Prep time 20 min
Cook time 8 min
Total time 28 min


I’ll admit I wasn’t sure how quinoa would do in a cookie, if it would mess up the consistency or throw people off when they bit into it and felt little lumps, but my worries were all in vain – these Quinoa Chocolate Chip Cookies turned out better than I dared to hope!

The funny thing is that you don’t really notice the quinoa at all. It’s there, but it’s very subtle. The overall experience is that of biting into a tender, delicately sweet, moist chocolate chip cookie. Score!

I took a huge tray of these cookies to a party this past weekend and so I had a group of completely unbiased taste testers to give them a try…the best kind of feedback to get! The group enthusiastically taste tested, and taste tested, and taste tested…until all the cookies were gone :-)

There are a few other cool things about these cookies:

  • It’s gluten free: I used a combination of the cooked quinoa and blanched almond flour rather than traditional white grain flour.
  • It’s free of cane sugar and low glycemic: No refined cane sugar in these sweet morsels, just some unrefined coconut sugar. It’s also possible to sub out some of the coconut sugar for a bit of liquid stevia if you’d like to lower the sugar grams even more.
  • The chocolate is stevia-sweetened: To keep our sugars in check even more I’ve used Lily’s chocolate chips which are sweetened with stevia and contain zero cane sugar.
  • The serving size: Using 1 heaping teaspoon of dough will get you 48 petite cookies, which make portion control easy. You can enjoy a little cookie without taking in too many calories!

Here are my other favorite gluten free cookie recipes:

Ginger Snap Cookies

Power Cookies

Melt-in-your-Mouth Coconut Sugar Cookies

Best Paleo Cookies Ever!

Almond Roca Cookies

Cinnamon Raisin Sin Cookies

Buttery Pecan Caveman Cookies

Be Thin Mint Cookies

Serves 48

¼ cup coconut oil, softened but not melted

1 teaspoon baking soda

1 teaspoon sea salt

1 egg

1 tablespoon vanilla extract

1 cup cooked quinoa


Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.


In a large bowl beat the coconut oil and the shortening on high for 30 seconds. Add the coconut sugar, baking soda and salt. Beat on medium for 2 minutes, scraping down the sides as needed. Beat in the egg and vanilla. Beat in the almond flour and quinoa. Stir in the chocolate chips.


Drop the dough by teaspoons 2 inches apart on the prepared baking sheet. Bake 6 to 8 minutes or until the edges are lightly browned. Transfer the parchment paper onto a wire rack to cool. Enjoy!


Calories: 108
Fat: 7g
Carbohydrates: 11g
Sodium: 79mg
Fiber: 2g
Protein: 2g
Sugar: 3g

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