Go Back

Quinoa Chocolate Cookies (Healthy & Vegetarian)

Easy-to-make, nutritious quinoa chocolate cookies that are vegetarian, egg-optional and perfect for a healthy snack or tea-time treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 16 cookies
Course: Dessert, Snack
Cuisine: Fusion, Healthy
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1/2 cup (about 75 g) quinoa flour (or finely ground quinoa)
  • 1/4 cup whole-wheat flour (optional) for better binding; skip if you want gluten-free only quinoa flour cookies
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 3 tbsp coconut sugar or brown sugar
  • 2 tbsp olive oil or coconut oil (melted)
  • 1 tbsp milk or plant-based milk only if dough seems dry
  • 3 tbsp dark chocolate chips or chopped dark chocolate

Equipment

  • oven and baking tray

Method
 

  1. Preheat the oven to 180 °C and line a baking tray with parchment paper.
  2. In a bowl, combine quinoa flour (and whole-wheat flour if using), baking soda and salt. Mix well.
  3. In a separate bowl, whisk together coconut sugar (or brown sugar), melted oil, and milk (if using). The mixture should be smooth.
  4. Pour the wet mixture into the dry ingredients and stir until a soft dough forms. If dough feels too dry, add 1–2 tbsp milk or plant-milk.
  5. Fold in the dark chocolate chips or chopped chocolate evenly into the dough.
  6. Use a spoon or small cookie scoop to drop small rounds (about 1 tbsp each) onto the prepared baking tray. Press gently to flatten each slightly, leaving space between cookies.
  7. Bake in preheated oven for about 12 minutes or until the edges turn light golden.
  8. Take cookies out and let them cool on the tray for 5 minutes. Then transfer to a wire rack to cool completely—they firm up a bit more as they cool.

Notes

You can make this egg-free and dairy-free by using plant milk and oil instead of butter. Using coconut sugar makes cookies lower on glycemic load than regular sugar. Store cooled cookies in an airtight container at room temperature for up to 4–5 days or refrigerate for a week.