These quinoa cookies are fluffy and soft, filled with chocolate chips, and are healthy enough to eat for breakfast! They are gluten free, vegan, and made healthier with protein packed quinoa and no refined sugar.
When a cookie tastes this good and it is healthy enough to have for BREAKFAST, you know it is a winner! I actually thought about calling these breakfast cookies but at last minute didn’t, so just know you really can eat them for breakfast – I have been 😛
Let’s Make Some Quinoa Cookies!
In this recipe I make my own oat flour. I think it is really easy to do and it just keeps me from having to buy one more thing at the store and storing one more thing in my pantry! But if you already have oat flour, just go ahead and use that! And I explain it quickly below but if you want the full tutorial check out my post here.
As for chilling the dough, you can try skipping this step if you want. In all honesty I am not 100% sure if it will make a difference. I have been experimenting with trying this after researching the benefits of chilling your dough (it’s supposed to make for a better textured cookie). I have not made these without doing so, but if you don’t have the time (or patience!) to wait while it chills, I’d give it a shot without that step. But if you do that please let me know how it goes!
Other than that this recipe is pretty straightforward so go ahead and enjoy! And if you have any questions never hesitate to comment them below or reach out to me on Instagram!
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Quinoa Chocolate Chip Cookies
- Total Time: 1 hour 20 minutes
- Yield: 12 cookies 1x
Description
Gluten Free, Vegan, Refined Sugar Free
These quinoa cookies are fluffy and soft, filled with chocolate chips, and are healthy enough to eat for breakfast! They are gluten free, vegan, and made healthier with protein packed quinoa and no refined sugar.
Ingredients
- 1/2 cup quinoa
- 1 cup water
- 1/2 cup gluten free oats
- 1/2 tsp cinnamon
- 1/2 cup almond flour
- 2 bananas
- 1/2 cup nut butter (I used this one)
- 1/4 cup apple sauce
- 1/4 cup coconut shreds
- 1/4 cup dairy free chocolate chips
- 1/4 cup mini dairy free chocolate chips
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
Instructions
- Preheat oven to 350F.
- Cook quinoa according to package instructions.
- Make oat flour by combining oats and cinnamon in a food processor and blending until a flour texture forms.
- Combine dry ingredients in mixing bowl.
- Add wet ingredients to the dry.
- Fold in chocolate chips.
- Chill dough in fridge for one hour.
- Bake 20 minutes on a cookie sheet lined with parchment paper.
Notes
Prep time includes time to chill dough. Active time is probably more like 10 minutes
Amount of cookies this will make depends on how big you make yours
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: desserts and snacks
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
If you give this recipe a try be sure to leave a comment below letting me know how you liked them! If you remake on Instagram don’t forget to tag me at @donutworry_behealthy so I can send you some love right back!
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