Healthy Chocolate Chip Quinoa Cookies

A couple of months ago I was watching the Today show and they were making Chocolate Chip Quinoa Cookies. I liked the sound of them but hadn’t gotten around to making them until this morning. Cookie baking at 8am, ’tis the season.

I made a few changes to the recipe, namely cutting it in half. Now that only I can eat the gluten-free oats I knew I’d never be able to eat 24 cookies on my own. Turns out I also forgot the coconut so this yielded 8 cookies instead of 12 anyway. Worked out perfectly. Speaking of the coconut, I think these would have been a lot better with it so I’ve included it in my recipe below even though I didn’t personally make them that way.

Healthy Chocolate Chip Quinoa Cookies (vegetarian, gluten-free)

2 frozen bananas, thawed

1/2 teaspoon vanilla extract

3 tablespoons peanut butter

pinch of salt

1/4 cup white sugar, I thought about subbing maple syrup but didn’t this time. If you try it, let me know how it turns out

1/2 cup gluten-free oats

1/2 cup cooked quinoa (here’s how I make mine)

1/2 cup shredded coconut

1/4 cup chocolate chips


Preheat oven to 375.

Thaw frozen bananas or use very ripe ones. Mash with a fork in a big bowl. Add vanilla, peanut butter, salt and sugar. Mix.

Quinoa cookie wet ingredients

Add oats, cooked quinoa and shredded coconut. Mix again.

Stir in chocolate chips.

chocolate chip quinoa cookie dough

Grease a cookie sheet and drop cookies on tray (don’t use parchment paper like I did, the cookies stick).

chocolate chip quinoa cookies

Cook for 25 minutes.

Chocolate Chip Quinoa Cookies

This recipe couldn’t be simpler and I love that it calls for unused quinoa which I usually have on hand.

These would be great with raisins instead of chocolate chips, sunflower seed butter instead of peanut butter, or ginger and cinnamon for a holiday themed cookie. I’m thinking of this as the basic recipe for a variety of different cookies.

With so many rich, buttery treats this time of year, it’s nice to have something on the lighter side.

On a totally unrelated note, I had to share some pictures of my run yesterday evening. I caught so many beautiful shots of the sun setting, unbelievably pretty.

Sunset over BostonSunset over BostonSunset over Allston


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32 thoughts on “Healthy Chocolate Chip Quinoa Cookies

  1. I need to try this asap … mostly because I love quinoa so much, but also because it looks very intriguing as a g-f/flourless cookie option. And yes – definitely will try the maple syrup. Thanks for the recipe!

  2. In the photo it looks like you used wax paper, not parchment. I would be very surprised if anything baked stuck to parchment. (Forgive me if I am mistaken. :))

    Looking forward to trying the recipe!

    1. You are very correct Melissa. The wax paper started smoking like crazy and I couldn’t figure out what was wrong. About 5 minutes into baking I removed the wax paper and put the cookies straight on the cookie sheet. Then they came out perfectly. Big lesson learned that day, parchement paper is very different from wax paper :)

  3. Just made these with maple syrup and minus the coconut. I wanted to use my 3 big bananas so I increased the other ingredients proportionately until it was a typical cookie batter consistency (going extra heavy on the quinoa). It made 24 and I’ve already eaten 2… A hit with the kids too! Delicious, thanks!

    1. I’m so glad you and the kids liked them Dina. The batter is very forgiving, I’ve made many substitutions on latter batches. I just made an energy ball recipe with quinoa that would be very kid friendly as well. I’ll be posting it next week if you’re interested.

      1. I have a program and figured it out myself! It’s about 61 calories a cookie and that’s without the coconut! :) thank you for the recipe!

  4. I made these last night and they were delicious! I had to forgo the peanut butter because my boyfriend is allergic and we both enjoyed these treats. I’m trying to eat more healthy and lose weight so this was the perfect thing to combat my sweet craving without the extra fat and calories.

    1. Hmmm. You may be able to sub applesauce however I’ve never personally tried it. I’m worried it may make the dough a little watery. If so, I would add an extra 1/4-1/2 cup of oats to thicken it back up. If you try it this way let me know how it works out!

  5. Lisa, these were DELICIOUS! The quinoa gave the cookies an almost nutty, crunchy taste. My 4-year old daughter, who will not even touch quinoa, devoured seven of these! Thank you so very much for a kid-friendly way of introducing quinoa to my little girl.

    1. This comment made me so happy Theresa. I’m so glad you liked the cookies ANS that your little girl did as well. If she liked those, try my banana raisin oatmeal bars. I made them for my best friend’s little boy and he gobbled them up.

  6. Made these a few times a while back – searched high and low to find this recipe again because it’s the perfect foundation. I added a bit more oats, quinoa, banana to add some more volume this time. Also, this round I added 1/2 cup chia seed for some additional health benefits. Did not alter the taste AT ALL and still so delicious.

    1. I love your suggestions Karen. I think an extra banana would be a great addition. I’ll have to try them with chia seeds next time. I bet they’d be great with flax seed meal as well. The recipe is a great base but the possibilities really are endless.

  7. I omitted the sugar and used maple syrup I also added a whole avocado. They are taking longer to cook than 25 I added additional 15. Why so long?

    1. Hi Deedee, Sorry these aren’t working for you. I’ve never used an avocado in this recipe. I wonder if it’s too moist and the cookies won’t cook? I think the swap of maple syrup of sugar works just fine but did you swap the avocado with anything?

  8. I always look around online for recipes, i am not very creative in the kitchen, but its been over a year that I’ve been using this recipe and i wanted to tell you how great it is.

    I replace the peanut butter with tahini (sesame seed butter) and i add chia seeds, flax seeds, sliced almonds, sliced walnuts, and sometimes also pumpkin seeds… i only put a tablespoon of agave, and no sugar… they are SO delicious, and healthy, people can’t believe the ingredients when i tell them

    thank you!

    1. Thank you so much for commenting Sam. I’m so glad that it’s a recipe that’s worked out well for you. I love the idea of adding so many nuts to the mix and the tahini! I need to try that, I just love the taste of tahini. I’m sure it’s delicious!

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