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Stack of three gluten-free vegan chocolate chip quinoa cookies against a grey background.

Chocolate Chip Quinoa Cookies

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 26 mins
  • Total Time: 31 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: Vegan, Gluten-Free

These wholesome, allergen-friendly cookies have the most amazing texture and perfectly sweet, nutty flavour.


Scale

Ingredients

  • 1/2 cup (125 g) unsweetened applesauce
  • 1/3 cup (68 g) organic cane sugar
  • 1/4 cup (60 g) sunflower seed butter (or almond or peanut butter)
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 1 cup (100 g) rolled oats blended into fine oat flour
  • 1.5 cups (190 g) cooked quinoa
  • 1/2 cup (85 g) dairy-free chocolate chips

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Add the applesauce, sugar and nut or seed butter, baking powder and salt to a mixing bowl and stir until smooth and combined.
  3. Make some oat flour if you don’t have any prepared, then add the oat flour and quinoa and gently fold to combine.
  4. Fold in the chocolate chips.
  5. Prepare a baking tray with a quick spray of non-stick cooking spray or use a silicone baking mat or parchment paper.
  6. Drop spoonfuls of the dough onto the baking tray to make 12 cookies. You can use your fingers to shape them a bit but no need to be perfect.
  7. Bake for 26 minutes then remove from the oven and let cool on the pan for 2-3 minutes before gently transferring to a cooling rack. Let cool completely before storing. The cookies can be stored at room temperature for up to 4 days in an air-tight container, in the fridge for about a week or frozen for up to 2 months.

Keywords: quinoa cookies, healthy, simple, breakfast, oil-free, dairy-free