Quinoa chocolate chunk cookies are soft, cakey cookies. These cookies are full of healthier ingredients like quinoa, oats, and whole wheat flour.
One of my goals for this year is to incorporate more healthy foods into our diet. So, I’ve been making some healthier dessert options – like these Quinoa Coconut Chocolate Chunk Cookies.
These cookies are hearty and delicious, and they are full of good-for-you ingredients. They have quinoa, oats, whole wheat flour, and Greek yogurt in them.
They’re perfect for those times when you want a cookie (or two), but you don’t want to go all out.
How to make quinoa chocolate chunk cookies
Step 1: Preheat oven to 375F. Line two baking sheets with parchment paper or silicone baking liners.
Step 2: In a medium bowl, whisk together whole-wheat flour, oats, salt, baking powder, and baking soda. Set aside.
Step 3: In a large bowl, stir together coconut oil and Greek yogurt until combined.
Step 4: Stir in brown sugar until well-combined.
Step 5: Add eggs and vanilla, and stir in.
Step 6: Stir in quinoa until incorporated.
Step 7: Add dry ingredients, and stir until just combined (it will be thick).
Step 8: Stir in chocolate chunks and coconut, if using, until just combined.
Step 9: Using a medium cookie scoop (1-1/2 tablespoon), drop scoops about 2 inches apart on prepared baking sheets.
Step 10: Bake about 8-10 minutes, or until set and very lightly golden brown.
Step 11: Let cookies cool for 5 minutes on baking sheet, and then remove to a wire rack to finish cooling.
Storage
Store any leftover quinoa cookies in an airtight container at room temperature. These cookies should keep for about 3 days when properly stored at room temperature.
More cookie recipes made with healthier ingredients!
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Quinoa Chocolate Chunk Cookies
Ingredients
- 1 cup whole-wheat flour
- 1 cup old-fashioned oats ground
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup coconut oil melted
- 1/4 cup nonfat Greek yogurt at room temperature
- 2/3 cup brown sugar packed
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1 cup cooked quinoa cooled
- 1/2 cup chocolate chunks or chocolate chips
- 1/4 cup shredded coconut optional
Instructions
- Preheat oven to 375F. Line two baking sheets with parchment paper or silicone baking liners.
- In a medium bowl, whisk together whole-wheat flour, oats, salt, baking powder, and baking soda. Set aside.
- In a large bowl, stir together coconut oil and Greek yogurt until combined.
- Stir in brown sugar until well-combined.
- Add eggs and vanilla, and stir in.
- Stir in quinoa until incorporated.
- Add dry ingredients, and stir until just combined (it will be thick).
- Stir in chocolate chunks and coconut, if using, until just combined.
- Using a medium cookie scoop (1-1/2 tablespoon), drop scoops about 2 inches apart on prepared baking sheets.
- Bake about 8-10 minutes, or until set and very lightly golden brown.
- Let cookies cool for 5 minutes on baking sheet, and then remove to a wire rack to finish cooling.
Notes
Nutrition
Did You Make This Recipe?
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Originally published 1/1/14.
Comments & Reviews
Shivali Agrwal says
This is outstanding. I like these types of cookies and these are also keep me healthy. Thank you so much for this blog.
Kate says
Thank you!
Chelsea says
Awesome healthy cookies!
Kate says
Great! I’m so glad that you liked them! =)
Jules says
Came out cake-like for me. I made half with chocolate and coconut, the rest without. Definitely needs the chocolate!
Kate says
They are a more cake-like cookie. I agree! The cookie isn’t very sweet on its own, so if you like a sweeter cookie, it needs the chocolate and/or coconut.
ChrIstine Kelsey says
I have been making these every week, using methods from my previous post…splenda in place of sugar, whole quick oats, raisins and over ripe bananas in place of oil. Perfect every time! My husband said they are the best cookie I have ever made! Packed with nutrition, as well. Thank you for the recipe!
Kate says
I’m so glad that you two enjoy the cookies! Sounds like you’ve found a way to make them your own. =)
ChrIstine Kelsey says
i made these today and our family loves them. I substituted Splenda for the sugar. I also added chia seeds. I used raisins rather than chocolate. I did not grind the oats..just used quick oats. They came out perfectly!
Kate says
Thanks for the ideas! I get a lot of questions about substituting Splenda, so I’m sure that your tips will help other people. =)
danijela says
I am cooking for a group of 10 this summer and I was looking for a simple dessert to use up some black quinoa leftovers…these were simple and tasty (used black quinoa and chocolate chips / forgot the shreded coconut) – the group loved them and we’ll have them on the menue again soon (with the coconut this time) Thank you!
Kate says
I’m so glad! Thanks for taking the time to come back and leave a comment! =)
Marisol says
I made these and they are delicious! I made a few changes though:
I substituted 1 cup of whole wheat flour and used: 1/2 cup Almond Flour and 1/2 cup Coconut Flour
I added 1 tsp Almond Extract and 1 tsp Vanilla Extract
1/4 tsp of Cinnamon Powder
A dash of Nutmeg
My boyfriend who hates Quinoa loved them…these are a keeper!
Thank you very much for the recipe.
Kate says
I’m so glad that you liked them! Thanks for taking the time to come back and leave a comment! =)
Cheryl says
I printed this out a while back and just made them today. I used white whole wheat flour, dark chocolate chips and I only had RED quinoa so I used that….a little extra color…lol!! These are already added to my TNT (tried and true) recipes! Not overly sweet but chewy and tasty and I bet they will even be better tomorrow. So good and thank you for sharing the recipe!
Kate says
I’m sure they were lovely with the red quinoa! I’m glad that you liked them! Thanks for taking the time to come back and leave a comment. =)