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Quinoa Flour Chocolate Chip Cookies {vegan, oil-free, gluten-free}


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




  1. Preheat oven to 350F (175 C). Line a large baking sheet with parchment paper.
  2. In a large bowl, combine the almond butter, coconut sugar, hot water, flaxseed meal and vanilla until blended and smooth.
  3. In a small bowl whisk together the quinoa flour, baking soda and salt.
  4. Add the flour mixture to the almond butter mixture, stirring until blended and smooth. Stir in the chocolate chunks.
  5. Using a small cookie scoop or rounded tablespoon, scoop dough onto prepared sheet, spacing 2 inches (5 cm) apart.
  6. Bake in the preheated oven for 9 to 12 minutes until lightly browned and just set at center. Remove from oven and let sit on sheet for 2 minutes before transferring to a cooling rack.


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.