These Quinoa Chocolate Chip Cookies are perfect healthy snacks for kids’ lunch boxes! Gluten free and soy free, these quinoa cookies are melt in your mouth type! 
This is the ultimate quinoa chocolate chip cookie. And it is SO GOOD for you. I made it very simple – only 2 steps of mixing all the ingredients and just 10 minutes in the oven! You can probably do it in your sleep. As a matter of fact I often do! I either bake these best gluten free chocolate chip cookies first thing in the morning. Or, I opt for quinoa cookies instead. They are often the first thing I do when I wake up and realize we are out of cookies! Besides my family is quick to point it out that we need a new batch of our favorite quinoa cookies!
Quinoa Chocolate Chip Cookies are quick and easy
It takes only 10 minutes to prepare the quinoa cookie batter, 10-12 minutes in the oven and you are done! And this recipe produces 18 small size chocolate chip cookies. Perfect for making over the weekend for upcoming school week.
And you might as well put a couple of these Chocolate Coconut Macaroons in there as well.
Guilt Free Cookies?
Have you ever wanted to have a gluten free chocolate chip cookie every day and not feel bad about it? Well, that’s exactly what I currently do.
How and why? Because it’s not your ordinary cookie. These quinoa flour cookies have only wholesome and simple ingredients which make this quinoa cookie so easy on your tummy and good for your body.
And these gluten free chocolate chip cookies also nail the taste and texture of your favorite classic treat so that you don’t have to compromise!
Can I reduce sugar?
When I reduce sugar for these cookies, I use 1/3 cup of sugar. I also reduce flour to 1 cup only because quinoa flour is quite dense. And any decrease in sugar means decrease in moisture.
Can I make Quinoa Cookies dairy free?
I used olive oil many times in this same quinoa cookie recipe instead of butter. Use 1/3 cup of oil instead of 1/2 cup of butter if substituting.
I like to use olive oil because unlike other vegetable oils, olive oil is high in a monounsaturated fat called oleic acid, which is extremely healthy: it’s a great source of anti-inflammatory properties and protects us against heart disease.
Consuming olive oil helps reduce inflammation, reduce cholesterol and prevent cardiovascular disease. It’s highly nutritious and is loaded with antioxidants.
Not all chocolate chips are created the same
Most chocolate chips on the market contain so many unnecessary ingredients that sometimes I question why they are called chocolate chips at all.
I use only Enjoy Life chocolate chips in these quinoa chocolate chip cookies and my other recipes, and I use them all the time even for snacking. I have Hashimoto’s and can’t have any soy or any other additives usually present in the other brands of chocolate morsels.
These chocolate morsels are not only soy free, but also free of many other allergens, such as nuts, milk, wheat. And there is no reason we should stop making tasty chocolate sweets because some manufacturers add things that our bodies cannot tolerate very well. Just use the clean ingredients and cooking from scratch is the key.
If we continuously feed our kids with something their bodies are not supposed to digest on a regular basis, we’re setting them up on the path of health issues down the road when their bodies are not as efficient in eliminating toxins from food and environment.
I actually feel guilty when I don’t have time to make these quinoa cookies and my son eats a store bough version that I know contains a long list of ingredients I don’t recognize, so using using healthy chocolate chips in making these quinoa flour cookies is my small contribution to our family clean eating habits.
What do kids think about these Quinoa Flour Cookies?
This chocolate chip quinoa cookie is the only cookie my seven year old son eats and he won’t touch “the other cookies” now. He just loves this one. I’ve been trying for a while to incorporate alternative flours and gluten free items in his diet and failed until I started making these quinoa cookies with chocolate chips. I put a couple of these in his lunch box every morning and feel good about it!
To make Quinoa Flour Cookies egg free
A lot of times, allergy or intolerance to gluten and dairy goes along with intolerance to eggs. Eggs are high in sulfur and can be hard to digest by those with autoimmune diseases or food allergies.
Option 1 – Use Chia Seeds instead of Eggs
To substitute 1 egg, mix:
- 1 tablespoon of ground chia seeds
- 3 tablespoons of water
Stir well, and allow the mixture to set for about 10 minutes.
Option 2 – Use Plain Water
Simply increase olive oil proportion to 4 tablespoons and use 2 tablespoons of plain water instead of an egg.
I tested these egg free versions several times and the bonus is that the wet quinoa cookie dough is not as sticky due to the absence of the egg. The quinoa flour cookie still holds its shape, especially when made the same size as I have in the picture.
If you liked this gluten free quinoa cookie recipe, you might also enjoy this Gluten Free Dairy Free Double Chocolate Cookies and Cranberry Almond Cookies.
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Quinoa Flour Chocolate Chip Cookies
Ingredients
- 1 egg
- 1/2 cup butter (melted)
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1.5 cup quinoa flour
- 1 tsp baking soda
- 1/4 tsp sea salt
- 2/3 cup chocolate chips
Instructions
- Preheat oven to 350 F. Prepare a large baking sheets and line it with parchment paper.
- Add melted butter (cooled off) and egg - whisk together in the a small ceramic bowl. Next add sugar and vanilla extract and mix well.
- Add quinoa flour, baking soda and salt into a second bowl and mix together.
- Add dry ingredients into wet ingredients and mix with a spoon. The mixture will be sticky at this point, like peanut butter. Add chocolate chips and blend them in well. Using a small spoon (I use regular teaspoon), add small amounts of batter onto a cookie sheet. Cookies should be small in size
- Bake for 9-10 minutes until ONLY slightly browned around the edges. Then remove from the cooking sheet within 5 minutes.
Why are these posted to Pinterest with a photo saying “dairy free, egg free, soy free, etc” and then I have to figure out my own substitutions in a recipe that has eggs and dairy? This doesn’t make me want to try the recipe. If I wanted to have to experiment with failed recipes I’d just convert one of my own. Which is probably what I’ll end up having to do 😕
Can I substitute the 2/3 sugar with honey and how much honey would you recommend?
I would probably go with 1/3 cup honey.
Olga, These cookies sound super delicious and I can’t wait to try them at our next church bake off. A question; the ingredients calls for baking powder and the instructions call for baking soda; could you please clarify which it is? Thanks
Baking soda. I corrected it to show baking soda in both now. Thank you!
I am not a vegan and have no food allergies. I just like these cookies because they are darned good! Love the flavor of the quinoa flour. I did have to make my own because the commercially produced stuff is such a rip off. Easy to dol.
I agree about commercial stuff. I’m also not a vegan but like to try different foods that I never tried before.
These cookies are the best!!!
Thank you Glenn!
Your directions say to add vanilla extract yet the ingredients don’t include it. How much vanilla extract?
It’s 1 teaspoon. I just added the missing vanilla extract into the ingredients. Sorry!
These cookies were great! They had a slightly nutty taste- without any nuts! I used 1/3 cup of vegetable oil to replace the butter and they turned out delicious. Thanks for the yummy recipe.
This is great! I use olive oil instead of butter often as well – they turn out slightly green 🙂
Is there any substitute for the egg as my kid is allergic to eggs.
Thanks
You can use 1 tablespoon of ground chia seeds soaked in
3 tablespoons of water for 10 minutes instead of 1 egg.
Just wondering if you have tried substituting something for the egg? I need a dairy free, egg free cookie recipe. Thanks
I make these egg free as well. Simply increase olive oil to 3 tablespoons (instead of 2) and use 2 tablespoons of water instead of an egg. They come out great!