Quinoa Cookies with Coconut & Chocolate Chunks

August 19, 2013
6 Ratings
Photo by James Ransom
  • Prep time 10 minutes
  • Cook time 15 minutes
  • Makes about 24 cookies
Author Notes

These cookies are the most popular recipe I've ever posted on my blog! The quinoa adds an awesomely nutty, chewy crunch and {healthy} boost of texture to your average cookie. I couldn't get over that chewy crunch! Be sure to plan ahead, the quinoa needs to be cooked and cooled before mixing up the dough. Also, buy yourself a bag of desiccated coconut -- it's totally worth it. I use it in everything (Bob's Redmill is the brand I use). (Side note: these cookies are NOT gluten-free.)

This recipe was adapted from Bon Appetit: I've changed it quite a bit, omitting oats, and subbing out the main flavors: fruits and almonds, for chocolate and coconut. —Loves Food Loves to Eat

Test Kitchen Notes

WHO: Loves Food Loves to Eat is a self-described food-fanatic eating her way through Seattle.
WHAT: A cookie that one-ups the rest in our repertoire, on account of virtuousness.
HOW: You know this drill -- just cream, mix, and bake.
WHY WE LOVE IT: Of course we love these cookies because the quinoa makes us feel like we can eat more than one, but even better is the chewy texture and earthy flavor it brings to them. They're different than your average chocolate chip, and that's exactly why we love them. —The Editors

What You'll Need
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter, at room temperature
  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1 cup cooked quinoa, cooled
  • 1/2 cup dessiccated coconut (unsweetened)
  • 1 cup dark chocolate chunks or chips
  1. Preheat oven to 375° F and line 2 baking sheets with parchment paper.
  2. Whisk together the flour, salt, baking powder, and baking soda.
  3. With a stand or electric mixer, cream butter, sugars, and honey until light and fluffy. Add eggs, vanilla, and almond extract, and mix until pale and fluffy, about 2 more minutes.
  4. Mix in flour mixture, 1/2 cup at a time. Stir in quinoa, coconut, and chocolate.
  5. Plop spoon size balls of dough onto sheets an inch or so apart, and bake until golden, 12 to 15 minutes. Cool on wire rack.
Contest Entries

See what other Food52ers are saying.

  • stevemr
  • chris
  • linda
  • tiptoesinthekitchen
  • Claire Atkinson
    Claire Atkinson

46 Reviews

Amy February 18, 2021
Happened to have about 1 cup of leftover cooked quinoa from dinner, so made these. I'm not usually a fan of cakey cookies, which these are, so not a 5-star rating from me. First batch - underdone at 12 min, bottoms too dark at 14. Second batch: cooked at 325 for 12 minutes. Much better!
Douglas B. August 13, 2020
I used Bobs gluten free wheat flour many times to make this recipe and they come out delicious every time.

Thank you for posting this recipe
stevemr February 8, 2017
Am I correct that "1 cup cooked quinoa" means 1 cup AFTER its cooked?
Freddurf February 14, 2017
Yes! :)
chris February 10, 2015
They didn't look done at 12 minutes, but had burned on the bottom at 15 minutes. They taste pretty good, regardless. I used Trader Joe's red quinoa, which looked (oddly) more like whole wheat flour than white quinoa. Not sure what that's about, as the cooking instructions say "rinse well" ... if I'd put this red quinoa in a sieve, it would have washed right through. Good enough to try again, with a closer eye on the oven, and using "regular" quinoa!
Amy February 17, 2021
Same thing happened to my cookie bottoms. Next batch I'll cook at 350 and see if that helps. I added walnuts - yummy!
aepk February 1, 2015
subbed ww flour for 1c flour .5c coconut flour and used uncooked quinoa cause I like the weird crunch that adds.
Michele April 7, 2014
These cookies are not vegan. They are in the vegan collection on the website
linda April 3, 2014
We LOVED these cookies! I used 1/4 cup honey with 1/4 cup dark coconut sugar, and did add some pecans and dried cherries to the second half of the batch. It's a GREAT recipe! Thank you!
Lori C. March 27, 2014
Yum_can't wait until this week-end so my grand-daughter & I can whip up a batch! Thinking about adding dried cherries & pecans.
tiptoesinthekitchen March 25, 2014
Just made these because I was curious and am trying to be good! They were so pleasantly surprising! : )
trc1955 March 6, 2014
I purchased some bulk quinoa and have no clue how to make it. I have a rice cooker; can I use it for quinona ~ 1 c. quinona 1 c. water? Thanks!
EFF March 6, 2014
Can you substitute the whole wheat flour with a gluten free all purpose flour?
Jane March 5, 2014
Do you have nutritional information on these gorgeous cookies? Thanks!
Loves F. March 5, 2014
Jane, I haven't calculated it out myself, but a reader on my blog commented: "Awesome cookie! Made them tonight with a friend! She calculated aprx. 113 calories per cookie (we had 31 cookies from the batch). The entire batch was around 3500 calories - had to use sweetened coconut (couldn't find desiccated) and had milk choc chips."
So, I can't guarantee this is accurate, but I suppose it's a start :)
Loves F. March 5, 2014
On that note... they're still cookies, with all the sugary, buttery, calorie-laden ingredients in regular choco chip cookies, but while you're indulging, you can also get a good dose of fiber and protein!
Vivian March 5, 2014
Can't wait to try these! My husband doesn't like coconut though, can I just leave it out or should I replace it with something else?
Loves F. March 5, 2014
You could just leave it out, or if your family likes nuts, try adding some chopped nuts!
Beth T. November 15, 2013
I don't know what desiccated coconut is.
Debbie January 6, 2014
Hi Beth, desiccated coconut is just coconut flakes that have been completely dried out :)
Loves F. March 5, 2014
I like the Bob's Redmill brand (also labeled "unsweetened shredded coconut"). Dessicated coconut usually comes in smaller little shreds versus big flaked pieces, and is totally dry, unlike the sweetened shredded coconut that you can find next to the chocolate chips at the grocery store (ie: Mounds brand)
Claire A. October 24, 2013
I'm gonna try this on the weekend for sure! looks brilliant! :)
Beata September 26, 2013
I've just made these and they are really yummy. I only had wholemeal spelt flour and it worked like a charm. Thank you!
TheWimpyVegetarian September 23, 2013
Many congrats on your win! I'm making them as soon as I can. I love, love, love the way they sound, and I'm always looking for new fun ways to use quinoa!
emily September 22, 2013
YUM!! Made these yesterday and gobbled up THREE as soon as they came out of the oven. Kids loved them, workmates loved them, EVERYONE loves them!!
Trees September 19, 2013
Just made a vegan version of these! I replaced the butter with coconut oil and the eggs with 6 tablespoons of rice milk. I also refrigerated the batter for a while before baking. They're very soft and delicious (and obviously perfect for coconut lovers)!
Violetnicole September 19, 2013
Could I make these gluten free?
Loves F. September 19, 2013
I haven't tried it, but a reader on my blog said brown rice flour works great!