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Vegan quinoa flour chocolate chip cookies that are so delicious, as well as oil-free, gluten-free, & refined sugar-free.

plate piled with freshly baked quinoa flour chocolate chip cookies

I know, it borders on cruel to write about chocolate chip cookies with tank top & swimsuit season right around the corner, but I’ve been itching to make a batch with my new favorite flour (which I’ll get to in just a moment).

Summer activities, like running races of all kinds, camping, hiking, swimming and bike riding are also on the horizon, and these cookies–which are as good for you as they are good to eat–qualify as energy bars, perfect for powering you through the months ahead.

Introducing my Quinoa Flour Chocolate Chip Cookies!

Benefits of These Cookies

These incredible cookies are so easy to make, and so delicious, but they are also:

Vegan (no eggs, no dairy)
Gluten-free
Oil-free
Refined sugar-free

How to Make the Best Quinoa Flour Chocolate Chip Cookies

In a large bowl, combine all of the wet ingredients (almond butter, hot water, coconut sugar, flaxseed meal and vanilla) until blended and smooth.

IN a small bowl, combine the dry ingredients (quinoa flour, baking oda and salt). Add the dry ingredients to the wet ingredients and stor until combined, then stir in the chocolate chips.

Using a small cookie scoop or a rounded tablespoon, drop the dough in rounded mounds onto a parchment paper-lined baking sheet.

Bake the cookies in a preheated 350F (175 C) oven for 9 to 12 minutes until the centers appear set and the edges are golden brown. Leave the cookies on the sheet for 2 minutes before transferring to a cooling rack to cool.

The cookies are crispy-chewy and heavenly to eat! Just what chocolate chip cookies should be.

Happy baking!

More Gluten-Free & Vegan Chocolate Chip Cookies to Love:

Quinoa Flour Chocolate Chip Cookies (V, GF, Oil-Free)

Yield: 18 medium cookies

Easy and amazing quinoa flour chocolate chip cookies! They are naturally vegan (no eggs, no dairy), oil-free, gluten-free, & refined sugar-free.

Ingredients

1/2 cup (125 mL) smooth almond butter (or preferred nut butter)
1/2 cup coconut sugar (or brown sugar)
1/3 cup (75 mL) hot water
2 tablespoons (30 mL) flaxseed meal
1 teaspoon (5 mL) vanilla extract
3/4 cup quinoa flour
1/2 teaspoon baking soda
1/8 teaspoon fine sea salt
1/3 cup (2 ounces) dark chocolate chunks or chips

Instructions

Preheat oven to 350F (180 C). Line a large baking sheet with parchment paper.
In a large bowl, combine the almond butter, coconut sugar, hot water, flaxseed meal and vanilla until blended and smooth.
In a small bowl whisk together the quinoa flour, baking soda and salt.
Add the flour mixture to the almond butter mixture, stirring until blended and smooth. Stir in the chocolate chunks.
Using a small cookie scoop, scoop dough onto prepared sheet, spacing 2 inches (5 cm) apart. Flatten cookies with bottom of a measuring cup.
Bake in the preheated oven for 9 to 12 minutes until lightly browned and just barely set at center. Remove from oven and let sit on sheet for 2 minutes before transferring to a cooling rack.

Notes

Storage: Store the cooled cookies in an airtight container at room temperature for 3 days, the refrigerator for 1 week and the freezer for up to 6 months.

Nutrition Information

Yield 18 Serving Size 1
Amount Per Serving Calories 103Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 51mgCarbohydrates 12gFiber 1gSugar 7gProtein 2g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

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Adrienn

Monday 17th of May 2021

Hi Camilla, do you might know, can I prepare this cookis without chocolate? Will it be still a good batter? Thanks

Camilla

Wednesday 19th of May 2021

Hi Adrien, yes, they should work just fine without the chocolate chips ?

Amie

Sunday 14th of February 2021

I used PB instead of almond butter and raisins instead of choc chips. I tried when warm, fresh out of the oven, and I didn’t like them. However, once they cooled completely, the taste changed - for the better! FYI to others - wait til they are cooled, and you will love then!

Patricia Torres

Monday 28th of February 2011

Camilla.. this is simply awesome.. I've shared this on my FB page.. and linked back to you... Thanks.. :-)

Elena

Friday 23rd of May 2008

Simply amazing, I cannot wait to bake more things with quinoa flour!

Saskia

Ooh, the wheels in my brain are turning with other ideas for quinoa flour. Ginger cookies would be great!