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Weight LossQuinoa Chocolate Chip Breakfast Cookies
September 8, 2013 By
Leanne Vogel
November 13, 2018
Discovering that I can replace the oats in a recipe with cooked quinoa has changed my life. Like when I found out that coconut flour could be added to smoothies for extra fiber, or when I was first introduced to the chia seed – all mind blowing moments.
Now, I am looking at recipes that call for oats with a whole new eye. Overnight oats – try overnight quinoa! Fruit crumble with oat topping – bust out an apple crumble with a layer of cooked quinoa over top.
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And… the cookies. I’ve made lots, and lots of cookies.
I cannot get enough of the whole quinoa cookie concept. I’m packing them with me on the go, adding them as a side to my morning fruit salads, and treating them as a late evening treat with a tall glass of homemade sunflower seed milk.
Plus? I feel SO good eating them. You know, like when you eat something you can almost hear your body say, “YES! This is perfect!” I love it when that happens.
Many of you asked if quinoa flakes could be used in quinoa cookies instead of cooked quinoa. I tried it, not changing anything else in the recipe, and it was a massive fail.
However, I know that you can use a mixture of quinoa flakes and ground flax seed in some recipes that call for quick oats. I usually do a mixture of 70% quinoa flakes to 30% flax seeds and use it in place of quick oats in cookie, bar, or square recipes. I haven’t had much luck using that same mix for recipes that call for rolled oats. It’s a whole different ball game with rolled oats.
If all you have is quinoa flakes, check out my Sweet Potato Chocolate Chip Cookie Recipe where I used quinoa flakes and flax. They’re really good!
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- ¾ cup raw quinoa
- 1½ cups water
- 1 cup Bob’s Red Mill Gluten-free All-Purpose Baking Flour - see note
- ½ cup freshly ground flax seed
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- Pinch sea salt
- ½ cup maple syrup
- 2 tablespoons grape seed oil, melted coconut oil, or walnut oil - see note
- 2 teaspoons pure vanilla extract
- ⅓ cup dairy-free chocolate chips
- 1 cup shredded zucchini, lightly packed, wrap in a clean kitchen towel and ring out extra juices
- Add quinoa and water to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Once complete, ensure that ALL water is gone and the quinoa is fully cooked. Remove from the stove, transfer to a large bowl, and allow to cool to room temperature, about 1 hour. You need to cool the quinoa otherwise it will melt the chocolate chips.
- Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
- Add all dry ingredients to a large bowl. Then, measure 1½ cups of the cooked quinoa and add to the dry ingredients. Stir to coat, until all quinoa is covered in the mixture. Set aside.
- Add all wet ingredients to a small bowl and stir well.
- Pour wet ingredients into dry ingredients and stir to combine.
- Stir in chocolate chips and shredded zucchini.
- One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies close. Lightly form each cookie, as you’d like them to come out. I flattened them slightly between my palms.
- Bake in preheated oven for 25-30 minutes, until cooked through and golden.
- Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Because cooked quinoa was used in this recipe, the longer you leave it to cool, the firmer the cookies will become. Leave it be and it will transform!
- These cookies can be stored in the fridge for up to 2 weeks.
Flour: I have not made these cookies with anything other than Bob's Red Mill Gluten-free All Purpose Flour. I've been told that regular, gluten all purpose does not work. I think you could probably use a 50/50 combination of brown rice flour and white rice flour, or a 70/30 combination of chickpea flour and arrowroot starch, but I'm just guessing here.
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Once you’ve cooked your quinoa and allowed it to cool (so it doesn’t melt the chocolate chips) preheat your oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
Add all dry ingredients to a large bowl. Then, measure 1½ cups of the cooked quinoa and add to the dry ingredients. Stir to coat, until all quinoa is covered in the mixture. Set aside.
Add all the wet ingredients to a small bowl and stir well. Pour wet ingredients into dry ingredients and stir to combine.
Stir in chocolate chips and shredded zucchini.
Make sure you ring out the zucchini to remove access water. This will help with the overall result of the cookies. Don’t skip it!
One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies close. Lightly form each cookie, as you’d like them to come out. I flattened them slightly between my palms.
Bake in preheated oven for 25-30 minutes, until cooked through and golden.
Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Because cooked quinoa was used in this recipe, the longer you leave it to cool, the firmer the cookies will become. Leave it be and it will transform!
Drizzle with melted coconut butter and serve. These cookies can be stored in the fridge for up to 2 weeks.
This entry was tagged: breakfast, chocolate, cookie, Quinoa, quinoa breakfast cookie, zucchini
Hi! I'm Leanne (RHN FBCS)
a Functional Medicine Practitioner, host of the Healthful Pursuit Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.
