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Quinoa Oatmeal Chocolate Chip Cookies (vegan, GF)

Make a batch of vegan quinoa oatmeal chocolate chip cookies with little time and effort! Made with quinoa flour (I have notes for quickly grinding your own), they are gluten-free and so delicious!

stack of quinoa oatmeal chocolate chip cookies

I would like to introduce you to these very delicious chocolate chip cookies.

Recipe Benefits

  • Vegan (no dairy, no eggs)
  • Gluten-free
  • Quick and easy
  • Made with whole grains
  • No refined sugars

The list of benefits these cookies are is almost beside the point. What makes these crisp-tender chocolate chippers extraordinary is their sublime flavor (vanilla with subtle hints of coconut), their ease of preparation (no electric mixers required), and the incorporation of two less than usual ingredients: quinoa flour and coconut oil.

quinoa oat chocolate chip cookies on a baking sheet

Cookies made with coconut oil are aces. It contributes that delicate coconut fragrance I mentioned, and also makes cookies like these extra crispy and crunchy at the edges.

If you have not tried it in your baking yet, please do! It also happens to be a nutritious fat, despite some of the ridiculous, unfounded critiques leveled against it in the past decade.

Ingredients for Vegan Quinoa Oatmeal Chocolate Chip Cookies

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

What is Quinoa Flour?

Quinoa flour is simply quinoa ground into a fine flour. It has a nutty-sesame flavor that is dreamy in conjunction with chocolate, vanilla and coconut.

Quinoa flour is naturally gluten-free and rich in micronutrients and protein, too–which means you can absolutely, postively justify eating these to fuel or refuel your workout (within moderation :)).

a stack of quinoa oat chocolate chip cookies

Can I Make my Own Quinoa Flour?

Yes! You do not need to run to the store to purchase quinoa flour. If you have whole grain quinoa, you can grind it yourself by following my handy-dandy instructions in the post here.

How to Make Vegan Quinoa Oatmeal Chocolate Chip Cookies

Note that the complete directions are also in the recipe card below.

  • Preheat oven to 350F (180C). LIne a large cookie sheet with parchment paper.
  • In a large bowl, combine the psyllium husk, warm water and vanilla extract; let stand for 5 minutes to thicken into a gel.
  • Whisk the melted coconut oil and coconut sugar into the psyllium mixture until blended.
  • .In a small bowl whisk the quinoa flour, baking soda, and salt. Add to the coconut oil mixture, stirring until blended.
  • Stir the oats and chocolate chips into the batter.
  • Scoop 1 and 1/2 tablespoon portions (I use a small cookie scoop) onto the prepared sheet, spacing 2 inches apart. Flatten with your palm or the bottom of a glass.
  • Bake in preheated oven for 10 to 12 minutes or until golden at edges (centers will still look slightly soft). Remove from oven and let stand for 5 minutes before transferring to a cooling rack.Repeat with remaining dough.

Happy baking!

Storage for the Cookies

Store the cookies in an airtight container at cool room temperature for 3 days, the refrigerator for 1 week or the freezer for up to 3 months.

Related Recipes

Yield: 24

Quinoa Oatmeal Chocolate Chip Cookies (vegan, GF)

stack of quinoa oatmeal chocolate chip cookies

Make a batch of quinoa oatmeal chocolate chip cookies! Made with quinoa flour, they are vegan, gluten-free, and so delicious!

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

  • 1 tablespoon psyllium husk (works best, but flax meal ok, too)
  • 1/4 cup warm water
  • 2 teaspoons vanilla extract
  • 1/2 cup virgin coconut oil, melted
  • 2/3 cup coconut sugar (or packed light brown sugar)
  • 3/4 cup quinoa flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1 and 1/4 cups (125 g) old-fashioned rolled oats (certified Gluten-free, as needed)
  • 3/4 cup dark chocolate chips (you can add more if you like)

Instructions

  1. Preheat oven to 350F (180C). LIne a large cookie sheet with parchment paper.
  2. In a large bowl, combine the psyllium husk, warm water and vanilla extract; let stand for 5 minutes to thicken into a gel..
  3. Whisk in the melted coconut oil and coconut sugar until blended.
  4. In a small bowl whisk the quinoa flour, baking soda, and salt. Add to the coconut oil mixture, stirring until blended.
  5. Stir the oats and chocolate chips into the batter.
  6. Scoop 1 and 1/2 tablespoon portions (I use a small cookie scoop) onto the prepared sheet, spacing 2 inches apart. Flatten with your palm or the bottom of a glass.
  7. Bake in preheated oven for 10 to 12 minutes or until golden at edges (centers will still look slightly soft). Remove from oven and let stand for 5 minutes before transferring to a cooling rack.
  8. Repeat with remaining dough.

Notes

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

Nutrition Information

Yield

24

Serving Size

1 cookie

Amount Per Serving Calories 124Total Fat 5.9gSaturated Fat 4gCholesterol 0mgSodium 121mgCarbohydrates 13gFiber 1gSugar 6.9gProtein 1.3g

Did you make this recipe?

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Kaylee Kozyniak

Monday 29th of November 2021

Hey how much quinoa flour! ?

Linda K

Friday 19th of April 2013

Hi Camilla The ingredients list seems to be missing a few items that are listed in The instructions, corn syrup & orange rind. IS this an oversight? Btw, love these healthier options of quinoa recipes.

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