Quinoa Cookies with Coconut & Chocolate Chunks

Photo by James Ransom
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

  • Prep time 10 minutes
  • Cook time 15 minutes
  • Makes about 24 cookies
  • 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
In This Recipe
  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.
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