Go Back
Quinoa Chocolate Chip

Quinoa Chocolate Chip Cookies

Thick, chewy, dark chocolate chip or chocolate chunk cookies with a little added crunch from quinoa.
Course Dessert
Cuisine American
Keyword Big Chocolate Chip, Quinoa
Prep Time 10 minutes
Cook Time 12 minutes
Chilling and Cooling 5 hours
Author Anna


  • 1/4 cup quinoa (50 grams)
  • 8 tablespoons 1 stick unsalted butter, preferably European-style, melted and cooled (114 grams)
  • 1 cup coconut sugar (150 grams)
  • 1 teaspoon pure vanilla extract
  • 1 large egg (54 grams)
  • 1 egg yolk
  • 1 cup almond flour (120 grams)
  • 1/2 cup coconut flour (56 grams)
  • ΒΌ to 1/2 teaspoon kosher salt see note
  • 1 teaspoon baking soda
  • 3/4 cup bittersweet chocolate chips such as Guittard extra-dark or use chunks


  • Rinse the quinoa thoroughly. Toast the quinoa by heating it in a dry skillet, stirring often, for about 3-4 minutes or until it starts to pop. Let it cool.
  • In a mixing bowl, stir together the cooled melted butter, coconut sugar, vanilla, egg and yolk. Mix together the almond flour, coconut flour, salt and baking soda and add to the sugar mixture. Stir to make a very soft dough.
  • Stir in the chocolate chips.
  • Dough will be soft, but it should be thick enough to scoop into medium or large size bowls. If making smaller cookies, use a medium size cookie scoop and scoop out about 20 rounds of dough onto plates lined with plastic wrap. For larger cookies, use a quarter cup measure and scoop out about 14 to 16 rounds of dough. Cover and chill for a minimum of 4 hours.
  • For the small cookies, bake on a parchment lined baking sheet at 350 for about 10 to 12 minutes. For large cookies, bake for about 14 minutes.