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
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup coconut oil melted
- ¼ cup nonfat Greek yogurt at room temperature
- ⅔ cup brown sugar packed
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1 cup cooked quinoa cooled
- ½ cup chocolate chunks or chocolate chips
- ¼ 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.1 cup whole-wheat flour, 1 cup old-fashioned oats, ½ teaspoon kosher salt, ½ teaspoon baking powder, ½ teaspoon baking soda
- In a large bowl, stir together coconut oil and Greek yogurt until combined.¼ cup coconut oil, ¼ cup nonfat Greek yogurt
- Stir in brown sugar until well-combined.⅔ cup brown sugar
- Add eggs and vanilla, and stir in.2 large eggs, 1 tablespoon vanilla extract
- Stir in quinoa until incorporated.1 cup cooked quinoa
- Add dry ingredients, and stir until just combined (it will be thick).
- Stir in chocolate chunks and coconut, if using, until just combined.½ cup chocolate chunks or chocolate chips, ¼ cup shredded coconut
- 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
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Originally published 1/1/14.
Reader Interactions
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Comments & Reviews
Jamie says
Hello! Do you know if these cookies would freeze well? Either before or after baking?
Thanks!
Kate says
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!! =)
alexis says
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 ;)
Kate says
Hi! I’m so glad that you and your hubby enjoyed the cookies! Thanks for taking the time to leave a comment! =)
Denise says
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.
Kate says
I’m so glad that you enjoyed the cookies! Thanks for taking the time to come back and leave a comment! =)
Jen says
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…
Kate says
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.
Jen says
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
Kate says
That sounds really yummy! I’m glad you found a good solution. =)
Christy Holloway says
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!
Kate says
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 chip cookie, this recipe is probably more along the lines of what you’re looking for.
Shannon says
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?
Kate says
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! =)
Kortny says
Hello, just wondering if you can substitute the coconut oil for olive oil or some other kind of oil. Thank you!
Kate says
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!
Linsee says
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?
Kate says
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!
Karen says
Is there a quinoa taste to the cookie when it’s baked? Thanks.
Kate says
I don’t notice a quinoa taste in the cookies. =)
Alisha says
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!
Kate says
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. =)
Katie says
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
Kate says
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! =)
Holly Waterfall says
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!
Kate says
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! =)
Sara @ Mom Endeavors says
Love quinoa, but had not thought about using it in cookies yet! Great idea! Pinned!
Kate says
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! =)
Rolla hatel says
Can we sub the the whole wheat for another?
Kate says
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.
Michelle says
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!
Kate says
Thanks for the tip! I just bought some coconut flour, and I’ve been looking for ways to try it out. =)
Elaine @ JoinMeForDinner says
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.
Kate says
Thanks!! They’re my downfall, too! They’re just so hard to resist! =)
Ashley T says
Has anyone figured out the specific nutritional content for these cookies? They sound amazing!
Kate says
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%
Kelly says
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 :)
Kate says
Thanks!! I’ve been experimenting with quinoa in baked goods for a while now and am loving it! Thanks for the pin! =)
Trish - Mom On Timeout says
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!
Kate says
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.
Dina says
they sound yummy!
Lindsey says
Hello! I’m always in search of healthier recipes for baked good that actually taste GOOD…this looks like a winner… thanks =)
Kate says
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!
Julia says
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!