Cookies/ Skinny Versions

Quinoa Coconut Chocolate Chunk Cookies

Quinoa Coconut Chocolate Chunk Cookies

Happy New Year!! Do you make resolutions? I’ve tried, that I but haven’t had much luck with that. I always try to go way too big with them. Last year, though, I tried to make some realistic goals for the year, and it worked out really well. So, I’m trying that again this year.

One of my goals for this year is to incorporate more healthy foods into our diet. In the past, I’ve tried to do things like cut out sugar, and it only lasted for a day or so. So, I decided to make some healthier dessert options – like these Quinoa Coconut Chocolate Chunk Cookies.Quinoa Coconut Chocolate Chunk Cookies

These cookies are hearty and delicious, and they are full of good-for-you ingredients. They’re perfect for those times when you want a cookie (or two), but you don’t want to go all out.

Quinoa Coconut Chocolate Chunk Cookies
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Quinoa Coconut Chocolate Chunk Cookies

Servings 32 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
  • 2/3 cup brown sugar packed
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup cooked quinoa cooled
  • 1/2 cup chocolate melts or chocolate chunks
  • 1/4 cup shredded coconut optional

Instructions

  1. Preheat oven to 375F. Line two baking sheets with parchment paper or silicone baking liners.

  2. In a medium bowl, whisk together whole-wheat flour, oats, salt, baking powder, and baking soda. Set aside.
  3. In a large bowl, stir together coconut oil and Greek yogurt until combined.
  4. Stir in brown sugar until well-combined.
  5. Add eggs and vanilla, and stir in.
  6. Stir in quinoa until incorporated.
  7. Add dry ingredients, and stir until just combined (it will be thick).
  8. Stir in chocolate chunks and coconut, if using, until just combined.
  9. Using a medium cookie scoop (1-1/2 tablespoon), drop scoops about 2 inches apart on prepared baking sheets.
  10. Bake about 8-10 minutes, or until set and very lightly golden brown.
  11. Let cookies cool for 5 minutes on baking sheet, and then remove to a wire rack to finish cooling.

 

 

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56 Comments

  • Reply
    Jules
    January 14, 2017 at 5:22 pm

    Came out cake-like for me. I made half with chocolate and coconut, the rest without. Definitely needs the chocolate!

    • Reply
      Kate
      January 15, 2017 at 8:57 am

      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.

  • Reply
    ChrIstine Kelsey
    September 20, 2015 at 11:34 am

    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!

    • Reply
      Kate
      September 22, 2015 at 3:22 pm

      I’m so glad that you two enjoy the cookies! Sounds like you’ve found a way to make them your own. =)

  • Reply
    ChrIstine Kelsey
    August 13, 2015 at 4:04 pm

    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!

    • Reply
      Kate
      August 13, 2015 at 10:29 pm

      Thanks for the ideas! I get a lot of questions about substituting Splenda, so I’m sure that your tips will help other people. =)

  • Reply
    danijela
    July 15, 2015 at 5:41 pm

    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!

    • Reply
      Kate
      July 16, 2015 at 7:52 am

      I’m so glad! Thanks for taking the time to come back and leave a comment! =)

  • Reply
    Marisol
    June 7, 2015 at 7:06 pm

    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.

    • Reply
      Kate
      June 9, 2015 at 9:41 am

      I’m so glad that you liked them! Thanks for taking the time to come back and leave a comment! =)

  • Reply
    Cheryl
    November 16, 2014 at 12:34 pm

    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!

    • Reply
      Kate
      November 18, 2014 at 8:37 am

      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. =)

  • Reply
    Jamie
    August 19, 2014 at 9:34 pm

    Hello! Do you know if these cookies would freeze well? Either before or after baking?
    Thanks!

    • Reply
      Kate
      August 20, 2014 at 10:41 am

      I haven’t tried freezing them, but I think they would freeze just fine after they’re baked. I’ve frozen a lot of cookie doughs, but I haven’t tried freezing this one. If you do try it, I’d be interested to hear how it turns out. Good luck!! =)

  • Reply
    alexis
    April 26, 2014 at 6:26 am

    Hi!
    I just found your blog and tried your quinoa coconut chocolate chunk cookies – they were awesome! even my health-food-averse hubby devoured them. they were THAT good!

    thanks for the fabulous recipe and taking a little bit of guilt out of my chocolate chip cookie obsession ;)

    • Reply
      Kate
      April 27, 2014 at 12:52 pm

      Hi! I’m so glad that you and your hubby enjoyed the cookies! Thanks for taking the time to leave a comment! =)

  • Reply
    Denise
    April 11, 2014 at 8:21 pm

    I just made these tonight and they are sooo good!! Thanks for sharing the recipe. I used dark chocolate chips and left out the coconut.

    • Reply
      Kate
      April 12, 2014 at 8:02 am

      I’m so glad that you enjoyed the cookies! Thanks for taking the time to come back and leave a comment! =)

  • Reply
    Jen
    March 22, 2014 at 4:14 pm

    I was so excited to try these, because I love choc chip cookies, baking with coconut oil, and pretty much quinoa anything. I have to say though, I followed the recipe exactly and mine turned out kinda bland and cakey. Has anyone else had this result? did I do something wrong? I’m living in Germany right now, so could it be the brand of yogurt or something? It seems like such a good recipe, so I’m a little disappointed. Just wanted to know if it was a fluke and I should give it another go, or if I should save my expensive “kokosfett” (as it’s called here in Deutschland) for something else…

    • Reply
      Kate
      March 24, 2014 at 9:17 am

      I’m sorry that you’re disappointed with the recipe! The cookies definitely are on the cakey side, but I haven’t gotten any comments saying that anyone found them to be bland. However, I have gotten comments saying that people have made changes like adding spices to the cookies.

      I know that ingredients that are easy to find here can be expensive and difficult to find overseas. I would suggest something like toasting the coconut to give the cookies a stronger coconut flavor or using coconut flavor for part of the vanilla extract, but I’m not sure whether coconut flavor is even an option for you. One other thing that may have affected the flavor is the coconut oil. The oil that I use has a fairly strong coconut flavor, but I’ve heard from other people who have said that their coconut oil has no flavor. That may make a difference, too.

      • Reply
        Jen
        March 26, 2014 at 3:28 pm

        Thanks for your response Kate, I’ll give one of your suggestions a try. In the meantime, I just coated the bottoms in melted chocolate, and that seemed to help alot! ha ha

        • Reply
          Kate
          March 30, 2014 at 9:25 am

          That sounds really yummy! I’m glad you found a good solution. =)

    • Reply
      Christy Holloway
      March 26, 2014 at 2:11 pm

      yes! mine were rather cakey too & not what i expected…i was looking for more of a chunky chocolate chip cookie…i thought perhaps next time i would NOT ground my oats & leave them whole…perhaps this would give me that consistency??? i also added cinnamon to mine to spice it up as i do with most chocolate chip cookies recipes!

      • Reply
        Kate
        March 26, 2014 at 2:52 pm

        These cookies are not like normal, gooey chocolate chip cookies. The fat content is a lot lower in these cookies. Also, the combo of the oats, whole wheat flour, and quinoa make these cookies more like a cakier oatmeal cookie.

        If you’re looking for a good, traditional chocolate chunk cookie, this recipe is probably more along the lines of what you’re looking for – https://www.ihearteating.com/2013/01/28/giant-chewy-chocolate-chip-cookies/.

  • Reply
    Shannon
    March 9, 2014 at 4:31 pm

    This recipe looks delicious and I’m anxious to try it. Just wondering though, I’m dairy free so what would you suggest substituting the Greek yogurt for?

    • Reply
      Kate
      March 13, 2014 at 10:16 am

      I’m sorry that it took me a few days to respond! For some reason your comment didn’t show up as a new comment. The Greek yogurt is a replacement for part of the coconut oil, so you could either try substituting 1/4 cup additional coconut oil (1/2 cup total), or you could try using a fruit puree like applesauce. I’ve found that applesauce tends to make baked goods a little cakier, though. Good luck! =)

  • Reply
    Kortny
    February 28, 2014 at 12:00 pm

    Hello, just wondering if you can substitute the coconut oil for olive oil or some other kind of oil. Thank you!

    • Reply
      Kate
      March 9, 2014 at 10:06 am

      I haven’t tried it with any other types of oil. I would guess that it would work, but I’m not sure. Good luck!

  • Reply
    Linsee
    February 26, 2014 at 12:59 pm

    This is probably a stupid question, but when the recipe says 1/4 C. coconut oil, melted and 1 C. oats, ground, do you measure before melting and grinding, or after?

    • Reply
      Kate
      February 26, 2014 at 1:19 pm

      It’s not a stupid question! Yes, you measure 1/4 cup of coconut oil and then melt it. Similarly, you measure out 1 cup of oats and then grind them. If you have any other questions, feel free to ask!

  • Reply
    Karen
    February 25, 2014 at 1:07 pm

    Is there a quinoa taste to the cookie when it’s baked? Thanks.

    • Reply
      Kate
      February 26, 2014 at 1:24 pm

      I don’t notice a quinoa taste in the cookies. =)

  • Reply
    Alisha
    February 10, 2014 at 6:58 pm

    Love these! Just made them gluten free – I replaced the flour with Bob’s Red Mill gluten free flour. Also added a pinch of cinnamon, for personal taste. They’re very soft and have a great texture. I bake a lot of gluten free things and these may be the best textured cookies I’ve made yet. Not gritty or crumbly like the usual gluten free cookie.. love the coconut as well. Will make these again – thanks!

    • Reply
      Kate
      February 11, 2014 at 12:14 pm

      That’s awesome! I’m so glad that you enjoyed the cookies!! And thank you for the tip about the gluten free flour! I’m sure that other people will find that to be helpful. =)

  • Reply
    Katie
    January 29, 2014 at 1:26 pm

    WOW! These are suuuuuuper good! Just made them! Some are still baking away in the oven. Finally I have found a wonderful quinoa incorporated cookie.. that’s actually mighty tasty! I could eat them all.. ~

    Great post ~

    Katie

    • Reply
      Kate
      January 29, 2014 at 1:51 pm

      I’m so glad that you like the cookies! I wasn’t sure whether people would take a chance on a quinoa cookie, but I’m so happy that people are trying and enjoying them! =)

  • Reply
    Holly Waterfall
    January 18, 2014 at 5:00 pm

    Oh my, these are just fantastic. And scary cause I happen to have all the ingredients on hand – even the leftover quinoa! I have also been experimenting with quinoa in baked goods – just posted a cheesecake bite recipe using a quinoa-based crust. SO yummy!

    • Reply
      Kate
      January 18, 2014 at 5:24 pm

      Thanks!! I love it when that happens! I have been, too. I’ve been working on a few recipes that I hope will be good enough to share soon. Your cheesecake bites sound delicious! Using quinoa in the crust is a great idea! =)

  • Reply
    Sara @ Mom Endeavors
    January 17, 2014 at 11:03 pm

    Love quinoa, but had not thought about using it in cookies yet! Great idea! Pinned!

    • Reply
      Kate
      January 18, 2014 at 5:22 pm

      Thanks! I’ve been baking with it, and I’ve been really happy with the results. I hope you enjoy the cookies if you try them! =)

  • Reply
    Rolla hatel
    January 17, 2014 at 1:02 pm

    Can we sub the the whole wheat for another?

    • Reply
      Kate
      January 17, 2014 at 4:16 pm

      I’ve only made the cookies with whole wheat flour. I would guess that it would work with all-purpose, but I haven’t made it with any other flours. If you try it, please let me know how it goes.

    • Reply
      Michelle
      August 5, 2014 at 2:07 pm

      I made them using a gluten free flour(Bob’s) but generally I almost always use almond flour or coconut flour in baking- just sub out the same amount as the recipe calls for- still absolutely delicious and WAY better for your body!

      • Reply
        Kate
        August 5, 2014 at 7:48 pm

        Thanks for the tip! I just bought some coconut flour, and I’ve been looking for ways to try it out. =)

  • Reply
    Elaine @ JoinMeForDinner
    January 14, 2014 at 8:30 am

    Your photo says it all!Yum! Cookies are my downfall. I have lots of favourite recipes for them, but I think this one may just move to the top of my list! Thanks for sharing.

    • Reply
      Kate
      January 15, 2014 at 12:08 am

      Thanks!! They’re my downfall, too! They’re just so hard to resist! =)

  • Reply
    Ashley T
    January 8, 2014 at 2:09 pm

    Has anyone figured out the specific nutritional content for these cookies? They sound amazing!

    • Reply
      Kate
      January 8, 2014 at 2:23 pm

      Thanks! Here are the stats from the online recipe calculator that I use:
      Nutrition Facts
      Serving Size 25 g (1 cookie)
      Amount Per Serving
      Calories 92 Calories from Fat 33
      % Daily Value*
      Total Fat 3.6g 6%
      Saturated Fat 2.3g 12%
      Trans Fat 0.0g
      Cholesterol 12mg 4%
      Sodium 61mg 3%
      Total Carbohydrates 13.1g 4%
      Dietary Fiber 1.0g 4%
      Sugars 4.6g
      Protein 2.3g
      Vitamin A 0% • Vitamin C 0%
      Calcium 1% • Iron 4%

  • Reply
    Kelly
    January 5, 2014 at 7:05 pm

    These cookies sound wonderful! I love quinoa but never thought of using them in cookies before so this is perfect for using up my leftover quinoa. Pinning and thanks for sharing Kate :)

    • Reply
      Kate
      January 7, 2014 at 12:24 am

      Thanks!! I’ve been experimenting with quinoa in baked goods for a while now and am loving it! Thanks for the pin! =)

  • Reply
    Trish - Mom On Timeout
    January 2, 2014 at 10:20 pm

    I love that this recipe calls for quinoa! Maybe that alone will motivate me to actually MAKE quinoa, just so I can have leftovers and an excuse to make these beauties! Gorgeous photos Kate – pinned!

    • Reply
      Kate
      January 3, 2014 at 2:51 pm

      Thanks so much, Trish!! You are so nice!! =) Quinoa is one of my kids’ favorite, healthy things. My son won’t usually eat any meat (other than bacon), but he will eat quinoa. So, I try to use it in things that I know he’ll like.

  • Reply
    Dina
    January 2, 2014 at 1:40 pm

    they sound yummy!

  • Reply
    Lindsey
    January 2, 2014 at 9:41 am

    Hello! I’m always in search of healthier recipes for baked good that actually taste GOOD…this looks like a winner… thanks =)

    • Reply
      Kate
      January 2, 2014 at 12:51 pm

      Hi! Me too! =) I love healthier alternatives, but they still have to taste good (otherwise, why bother!). We really enjoy these cookies, and I hope you will, too!

  • Reply
    Julia
    January 1, 2014 at 3:28 pm

    This is a great way for me to use up leftover quinoa! I’ve never seen a cookie recipe where the quinoa is cooked first. Love it!

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