Quinoa Chocolate Chip Cookies
These quinoa chocolate chip cookies from Wendi Polisi are incredible! Moist, chewy, and delicious.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12 cookies
- 1 tablespoon flaxmeal
- 1 tablespoon chia seeds
- 6 tablespoon warm filtered water
- 1 cup blanched slivered almonds
- 1 cup cooked white quinoa
- 3/4 teaspoon baking soda
- 3/4 teaspoon Celtic sea salt
- 1/3 cup almond butter
- 1 tablespoon melted virgin coconut oil
- 1/4 cup unsweetened apple sauce
- 1/4 cup pure maple syrup
- 1 teaspoon natural vanilla
- 3/4 cup vegan chocolate chips
Preheat the oven to 350°F (180°C), and line a baking sheet with parchment paper.
In a small bowl, make the chia/flax eggs by combining the flaxmeal, chia seeds, and warm water. Whisk well, and set aside.
In a food processor fitted with the s blade, combine the almonds and quinoa. Process for about 1 minute until you have a fine meal. Add the baking soda and salt, and process until well combined.
In a small saucepan over medium-low heat, melt the almond butter and coconut oil. Add the applesauce and maple syrup, and whisk until heated through. Remove from the heat, and stir in the vanilla and flax/chia eggs.
Transfer this warm mixture to the food processor, and process until a dough has formed. Add the chocolate chips, and process until the chocolate is melted and blended. You may have to stop the machine and scrape down the sides of the container to evenly blend the mixture.)
With a tablespoon measurer, scoop out the dough, and roll into small balls. Flatten the balls with your fingers or a fork, and place on the lined sheet.
Bake for 12 to 15 minutes. Remove from the oven, and allow the cookies to cool for 5 minutes on the pan, and then transfer them to a wire rack to cool completely.
For double chocolate chip cookies:
Allow the batter to cool and stir in 1/2 cup vegan chocolate chips just prior to cooking.
For chocolate macadamia cookies:
Stir in 1/2 cup chopped macadamia nuts just prior to cooking.
For cherry chocolate cookies:
Stir in 1/2 cup dried unsweetened cherries just prior to cooking.
Recipe from Wendy Polisi
Photo by Trent Lanz and styling by Alicia Buszczak
I’m really excited to try these chocolate quinoa cookies but was wondering- is there any substitute for the “2 flax/chia eggs (1 T flax meal + 1 T chia seeds + 6 T warm water)”??
I want to make these NOW and don’t have these items on hand!!
Hi Natalie! I’m using the flax/chia mixture as an egg replacer for 2 eggs.
If you have EITHER flax or chia seeds, just use 2T and it will work just fine. This is the only way I’ve tested the recipe, but other things that should work are:
-Ener-G Egg Replacer (use package direction for 2 eggs)
-Mashed Ripe Banana (1/2 cup)
-Applesauce (1/2 cup)
-Plain or vanilla soy yogurt (1/2)
A good friend of mine swears by 1/3 cup pumpkin puree to replace 1 egg, but this is something I haven’t tried yet. (Just throwing that out there in case you don’t have any of the above four options and happen to have a can of pumpkin around.)
Hope this helps!
Thanks for answering Natalie’s question about the egg replacers. You ROCK!
Thanks so much for inviting me to be part of this event Tess – and for your kind words. I think I need to hire you to write all my bio’s from now on. 🙂
LOL! It is easy to write a good story when you have a great subject 🙂
ThankYOU for wholeheartedly participating in this event and sharing your delicious recipe. You are AMAZING and it was a pleasure to celebrate you here. xx
You are too kind! Thanks again! XO
The recipe looks great. Just a minor thing really.
“#14 For Cherry Chocolate Cookies, stir in ½ cup dried unsweetened cookies just prior to cooking.”
Should probably read “unsweetened cherries” not “cookies”. 🙂
Thankyou for catching that Rick and for taking the time to leave a comment. Yes, that was absolutely a typo and I have now corrected it. Enjoy these cookies. They are AMAZING 🙂
How many calories per cookie?
I’m not sure Chantal. You would need to program this recipe into a third-party program like cronometer or edamam.
I’m wondering what the texture of the baked cookie is – soft or crisp? Thanks! Looks great!
My batch were lovely and chewy. I LOVE these!
Can quinoa flour be used instead of the cooked quinoa. If so how much?
I haven’t tested it this way, so I can’t say the exact amount. I would start at 3/4 cup and make adjustments based on how the batter looks.
can vegan chocolate chips be replaced with cocoa powder? how much sholud we use? Thanks
No, it’s best to use the cocoa powder for the best most even flavor.
Made these last week but using almond meal instead of whole almonds. As a result I had more of a batter so ended up with brownies – so delicious though!
Oh Great! That works for me 🙂
The photo looks like there is powdered sugar sprinkled on top. What is it? Thanks.
I am not sure what Wendi sprinkled on top. Wendi?
Looks like a must try! I’ve never made quinoa-based cookies so I’m excited to try these! <3
OH, these ROCK! Enjoy 🙂
My niece has a nut allergy. Can I leave the almonds out? If not, what could I substitute it for?
Sunflower butter would be a good substitute.
This might sound funny but how big is a cup? i am not familiar with these measurements? thank you
This recipe uses a 1 cup measuring cup.
I am definitely going to make these but need to know:
Is the ‘T’ a teaspoon or tablespoon and is the measurement before or after being ground. Thanks.
2 flax/chia eggs (1 T flax meal + 1 T chia seeds + 6 T warm water)
Sorry for any confusion. It is a tablespoon and after being ground.