We developed this recipe for Nike (yes, the global running brand🤩). These quinoa cookies are a great snack any time of day – breakfast, snack, or dessert! Pack a few in your backpack, purse, or gym bag so that you can have a delicious and nutritious snack wherever you go!
Three Must-Know Cooking Skills
For recipe success, learn how to:
Culinary Tips for the Best Quinoa Chocolate Chip Cookies
Watch this video or check out this recipe to learn how to make fluffy quinoa. If you start with 1 cup of dry quinoa, you won’t use it all in this recipe, so use leftovers to make a grain salad, such as this pesto quinoa salad, or use it in a green salad.
Measure the flour properly to prevent dense muffins. Fluff, spoon, and level; don’t scoop and pack!
Whisking the dry ingredients together mimics sifting and evenly distributes the ingredients, so don’t substitute another utensil.
When measuring brown sugar, pack it in the cup. If you are trying to reduce your sugar consumption or prefer less sweet cookies, reduce the sugar to ⅓ cup; the recipe will still come out great!
Quinoa cookies are a junior chef-friendly recipe! Have them help you measure, mix, and scoop.
- White Whole Wheat Flour: substitute whole wheat pastry flour, spelt flour, regular whole wheat flour, or 1 cup whole wheat flour + ½ cup all purpose flour.
- Butter: substitute coconut oil to make vegan cookies.
- Honey: substitute agave or maple syrup.
- Eggs: substitute two flax eggs to make these quinoa cookies vegan. To make two flax eggs, combine 2 Tablespoons ground flaxseed with ⅓ cup water and let sit for 10 minutes, until thickened.
- Vanilla Extract: substitute ½ teaspoon almond or coconut extract.
- Quinoa: use red, white, or tricolor quinoa. Substitute millet, cooked steel cut oats, or regular (uncooked) old fashioned oats.
- Oats: use old-fashioned, quick, or instant. Do not use raw steel cut oats.
- Dark Chocolate Chips: substitute mini chocolate chips.
- Dried Cranberries: substitute dried cherries, raisins, or chopped dates.
- Almonds: substitute chopped cashews, hazelnuts, pistachios, walnuts, sunflower seeds, or pumpkin seeds.
Feel free to add other mix-ins of your choosing: chia seeds, ground flax seeds, coconut flakes, etc.
Add in 1 teaspoon orange zest for an extra fruity kick!
Use these kitchen tools for this simple recipe!
Are Quinoa Cookies Actually Healthy?
A healthy, well-balanced snack should contain fiber, protein, and healthy fats. This recipe features three kinds of whole grains (oats, quinoa, whole wheat flour), dried cranberries, and almonds, making these cookies both delicious and nutritious!
Oats, Quinoa, and Whole Wheat Flour
Whole grains are rich in disease-fighting phytonutrients, fiber, vitamins, and minerals. Fiber is important for digestion, satiety, stable blood sugar, good cholesterol, and healthy gut bacteria. Carbohydrates are important for energy and focus. Quinoa contains more protein than other grains, making it a great option for people following a plant-forward diet. Learn about the pros and cons of gluten in this article.
Cranberries are rich in polyphenols that help prevent cancer and reduce inflammation in our bodies. (1) Cranberries may also provide heart benefits and are linked to reduction in urinary tract infections. (2, 3)
Almonds contain plant-based protein and healthy monounsaturated fats which are good for heart health. These nutrients help you feel satisfied until your next meal.
Quinoa cookies are great any time of day – breakfast, lunch, snack, or dessert! Make an easy on-the go meal by pairing these quinoa breakfast cookies with a healthy smoothie, or enjoy after a workout to help refuel your muscles.
How to Store Quinoa Cookies
For optimal freshness, store in an airtight container for 1-2 days. You can also store them in the freezer in a freezer-safe bag or container for up to 3 months.
Want more healthy snack recipes?
Check out these other delicious recipes!
Quinoa Cookies with Chocolate Chips
- 1 ½ cups white whole wheat flour
- ¾ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup unsalted butter, room temperature
- ½ cup brown sugar
- ¼ cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup cooked and cooled quinoa
- 1 cup old fashioned oats
- ½ cup dark chocolate chips
- ½ cup dried cranberries
- ½ cup slivered raw almonds
- Preheat oven to 375° F. Prepare 2 baking sheets with parchment paper.
- In a large bowl, gently whisk flour, salt, baking powder, and baking soda.
- In a separate large bowl, use a hand or stand mixer to beat butter, brown sugar, and honey at medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides as needed.
- Add eggs and vanilla, and beat for an additional 2 minutes until well mixed.
- Add flour mixture to the bowl slowly, and mix on low speed until just incorporated. Stir in quinoa, oats, dark chocolate chips, cranberries, and almonds.
- Drop dough on baking sheets in 2 Tablespoon portions, spacing 1” apart.
- Bake for 12-14 minutes or until edges are golden brown. Transfer to cookie racks to cool. Store in an airtight container. For best flavor, eat within 1-2 days or freeze for up to 3 months. Enjoy!