Quinoa Chocolate Chip Cookies

October 8, 2012

These quinoa chocolate chip cookies are absolutely incredible. These cookies are flourless, gluten-free, and vegan, and just try stopping at one!

When we were photographing these quinoa chocolate chip cookies, the four of us literally ate them all in 10 minutes. We couldn’t believe how good they were.

I love quinoa, and nobody knows more about using it in interesting ways than Wendy Polisi.

Her site is a one-stop-shop celebrating “all things quinoa”, and she has some really inventive ways to use it, including these incredible quinoa chocolate chip cookies.

Wendy is the also the author of The Quintessential Quinoa Cookbook.  Whether you’re a quinoa connoisseur or new to cooking with quinoa, there are over 200 pages of flavorful inspiration.

The recipes are inventive, healthy, easy, and loaded with goodness. Recipes like Quinoa Pancakes, Chipotle Quinoa Burgers, Roasted Red Pepper Quinoa Cannelloni, Quinoa Chocolate Bar Sundae, and Almond Fudge Quinoa Brownies are just a few of the delectable creations Wendy has on offer in this fabulous book. Every recipe is accompanied by multiple pictures, nutritional data, substitution suggestions, and alternative preparation methods.

There are also tons of amazing quinoa recipes on Wendy’s site. Some of my favorites include: Quinoa and White Bean Casserole with Caramelized Onions, Quinoa Corn Tortillas, Quinoa Kale FrittersQuinoa Energy BarsQuinoa Pudding, and many more. There is also some wonderful information about quinoa.

Whether you’re a quinoa lover or not, do not miss making these quinoa chocolate chip cookies. They are soooo amazing.


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
Author Tess Masters



  1. Preheat the oven to 350°F (180°C), and line a baking sheet with parchment paper.
  2. In a small bowl, make the chia/flax eggs by combining the flaxmeal, chia seeds, and warm water. Whisk well, and set aside.
  3. 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.
  4. 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.
  5. 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.)
  6. 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. 
  7. 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.

Recipe Notes

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


Comments 28

  1. Hello!
    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!!


  2. 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!

  3. 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. 🙂

    1. 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

  4. 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”. 🙂

    1. 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 🙂

    1. 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.

  5. 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!

  6. 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)

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