Quinoa Flour Chocolate Chip Cookies
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Quinoa Flour Chocolate Chip Cookies

These quinoa flour chocolate chip cookies surprised not only me but my family as well!

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I’m having much better luck experimenting with quinoa flakes and flour than I did ten years ago. There is no bitter aftertaste from the quinoa flour in these chocolate chip cookies, which I know many folks will appreciate.

quinoa flour chocolate chip cookies

Here is a trick to take out the bitter taste of quinoa flour when making muffins and cakes:

  • Preheat the oven to 215 degrees
  • Line a cookie sheet with parchment paper
  • Pour quinoa flour onto the cookie sheet no thicker than 1/4 – inch
  • Bake for 2 hours
  • Cool completely before storing ~ freeze for longer storage, up to 8 months

To Make Quinoa Flour Chocolate Chip Cookies, You Need These Ingredients:

quinoa flour chocolate chip cookies

These tasty cookies freeze well too.

Why Bake With Quinoa Flour?

  • Protein & Fiber content is higher than wheat.
  • A good source of vitamins and minerals.
  • Fewer carbs than wheat.

Another delicious quinoa cookie is Chewy Chocolate Chip & Cranberry Quinoa Cookies.


There are three weight watcher points plus for each cookie with nuts.

quinoa flour chocolate chip cookies


Quinoa Flour Chocolate Chip Cookies

A deliciously soft cookie with allergy-friendly options.
Prep Time8 minutes
Cook Time10 minutes
Total Time18 minutes
Course: Dessert
Cuisine: American
Keyword: corn-free, dairy-free, gluten-free cookies, Peanut-free, quinoa chocolate chip cookies, quinoa recipes, soy-free, vegetarian
Servings: 26 Cookies
Calories: 102kcal
Author: Mary Krick


  • 1 egg ~ I have not tried this with an egg replacement but would suggest aquafaba~3 tbsp of garbanzo bean liquid
  • 1/2 cup salted butter softened ~ or a dairy-free substitute
  • 2/3 cup sugar
  • 1 tsp vanilla
  • 1 & 1/2 cups quinoa flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup semi-sweet chocolate chips ~ I use allergy-friendly chips Enjoy Life
  • 1/3 cup chopped walnuts ~omit for nut-free and less fat


  • Preheat the oven to 350. Prepare a baking sheet with parchment paper or a silicone liner.
  • Place super soft or slightly melted butter in a large mixing bowl.
  • Add sugar and mix well. Add egg and vanilla and mix well.
  • Add baking soda, salt, and quinoa flour. Stir to combine well.
  • Stir in chocolate chips and optional nuts. The dough will have a sticky texture.
  • Place mounds of 1 1/2 tbsp dough on the prepared cookie sheet and slightly flatten.
  • Bake for 10 minutes. Remove from oven and let cookies rest for 3-5 minutes before transferring to a cooling rack.
  • Enjoy one right away; they are delicious. I also like them frozen.


Serving: 1Cookie | Calories: 102kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 96mg | Potassium: 40mg | Fiber: 1g | Sugar: 7g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Recipe idea from, www.whatsinthepan.com

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