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Quinoa Coconut Chocolate Chunk Cookies

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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

Servings: 32 cookies
Quinoa Coconut Chocolate Chunk Cookies
Print Recipe

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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    • 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

    • 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

    • 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

  8. 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

  9. 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

  10. 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

    • 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

      • 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

    • 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

  11. 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

    • 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

  13. 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

    • 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

  15. 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

    • 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

  16. 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

    • 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

  17. 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

    • 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

    • 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

    • 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

    • 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

  22. 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

    • 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

    • 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