Quinoa Cookies

Last Updated on April 3, 2024 by Allison Lancaster

When you hear the word “quinoa” what do you think of? If you’re like me, you may think of a nutritious food that you make as a side dish sometimes. That was before I tried this chocolate quinoa cookie recipe!

Quinoa Cookies Recipes

Not only can you use quinoa as a delicious side dish or addition to any meal, but there are so many great ways you can cook (and even bake) with it!

No-bake cookies are a staple in our house. They are easy, delicious, and a perfect ‘go-to’ dessert. The kids can help and it’s always fun making chewy cookies together.

When I made a batch of peanut butter cookies recently, I decided to use quinoa as an ingredient and they turned out delicious! Not only is quinoa gluten-free, 100 percent whole grain, a good source of fiber, and a complete protein, it makes these delicious cookies even tastier.

They’re made with whole grains, nut butter, and chocolate chips. They’re a perfect on-the-go breakfast or snack and can easily be made ahead of time.

If you’re looking for an alternative to the traditional peanut butter cookie, these chocolate quinoa cookies are for you! Made with peanut or almond butter, quinoa, and chocolate chips, they’re a delicious and healthy option.

Whether you’re looking for a healthier cookie recipe or just want to try something new, give these chocolate quinoa cookies a try! You won’t be disappointed.

What You’ll Need:

• Quinoa
• Granulated Sugar
• Coconut Oil
• Unsweetened Cocoa Powder
• Almond Butter
• Vanilla Extract
• Almond Extract
• Unsalted Butter

How do I make Quinoa Cookies?

Step 1. Cook 1 bag Success Quinoa according to instructions on the box (I used a bit of coconut oil mixed with water to boil mine in, it gives an added coconut flavor to the cookies)

Step 2. In a separate saucepan, combine coconut oil, almond (or peanut) butter, cocoa powder, vanilla and almond extract, melted butter, and ¼ cup of coconut.

Step 3. When Success Quinoa is done cooking, remove from the water, drain (in the bag), open the bag, and add the cooked quinoa to the cocoa mixture.

Step 4. Add sugar and mix together. 

Step 5. On a foil-lined or parchment paper-lined pan, use a cookie scoop, or ice cream scoop, to scoop out cookies.

Step 6. Add the remaining shredded coconut to the top of the cookies

Step 7. Refrigerate for 3-4 hours or until cookies firm up. 

Step 8. Enjoy!

Quinoa Cookie Variations:

Quinoa Chocolate Chip Cookies: Because chocolate chips make everything better! Add in a handful of your favorite brand of chocolate chips. 

Chocolate Peanut Butter Quinoa Cookies: Substitute your almond butter for peanut butter and add in a handful of mini dark chocolate chips.

Quinoa Breakfast Cookies: Add in a dash of maple syrup and cinnamon for a warm breakfast flavor. 

Nut-Free Quinoa Cookies: Instead of adding almond extract and almond butter, try adding one of your favorite seed butter, like sunflower seed butter. 

Whether you’re looking for a nutritious way to add quinoa to your diet or just want a delicious no-bake cookie recipe, these chocolate quinoa cookies are sure to please.

What is quinoa?

If you’re not familiar with quinoa (pronounced KEEN-wah), it’s a seed that is cooked and eaten like a grain. Quinoa is originally from South America and was a staple food of the ancient Incas. It’s considered a “superfood” because it contains all nine essential amino acids, making it a complete protein. Quinoa is also a good source of fiber, vitamins, and minerals.

Are Quinoa Cookies healthy?

Typically I wouldn’t classify cookies as a healthy choice. They’re considered “sometimes food” in our house. But with this recipe, I feel good about giving them to my family. We enjoy them as an after-school snack or a dessert and they satisfy our sweet tooth without all of the guilt. I can say that quinoa is a little bit more nutritious than other cookies! 

How can I make sure that the cookies turn out soft and chewy?

To create soft cookies, make sure you keep an eye on them and don’t let them overbake and become dry. I recommend taking them out of the oven as soon as the edges are set but the centers are just a bit soft.  

What do I do with leftover Quinoa Cookies?

If you have leftover cookies, you can place them in a Ziploc bag or airtight container and keep them on the counter at room temperature. They should stay nice and soft for around three days.

Can I freeze the cookie dough for later use?

You can! You can freeze this cookie dough in individual portions or as a whole batch. Be sure to place them into an airtight container while storing them in the freezer. When you’re ready to bake them, allow the cookie dough to thaw overnight in the fridge. 

Can I add extra ingredients like dried fruits or nuts? 

Yes! Feel free to customize this recipe by adding in your favorite mix-ins. I have added dried fruit, sunflower seeds or chia seeds. While you can add in extra ingredients, I recommend limiting them as you don’t want to overpower the rest of the cookie dough. 

I am highly impressed at how these cookies turned out using Success Quinoa and can’t wait to use it in even more recipes!

What’s your favorite go to cookie recipe?

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Quinoa Cookies

When you hear the word “quinoa” what do you think of? If you’re like me, you may think of a nutritious food that you make as a side dish sometimes. That was before I tried this chocolate quinoa cookies recipe!

Print

Ingredients

• 1 bag Success® Quinoa
• ½ Cup Granulated Sugar
• ¼ Cup Coconut Oil
• ¼ Cup Unsweetened Cocoa Powder
• ½ Cup Coconut
• ½ Cup Almond (Or Peanut) Butter
• ½ tsp. Vanilla Extract
• ½ tsp. Almond Extract
• 2 Tbsp. Unsalted Butter

Instructions

1. Cook 1 bag Success Quinoa according to instructions on box (I used a bit of coconut oil mixed with water to boil mine in, it gives an added coconut flavor for the cookies).
2. In separate saucepan, combine coconut oil, almond (or peanut) butter, cocoa powder, vanilla and almond extract, butter and ¼ cup of coconut.
3. When Success Quinoa is done cooking, remove from water, drain (in bag), open bag and add to cocoa mixture.
4. Add sugar and mix together.
5. On a foil lined pan, use a cookie (or ice cream) scoop to scoop out cookies.
6. Add the remaining shredded coconut to the top of the cookies.
7. Refrigerate for 3-4 hours or until cookies firm up.
8. Enjoy!