Quinoa Cookies (Vegan)
Ingredients:
- 170 g (1 cup) cooked quinoa
- 135 g (1½ cups) rolled oats
- 192 g (¾ cup) almond butter
- 120 ml (½ cup) maple syrup
- 40 g (¼ cup) coconut sugar
- 30 ml (2 tbsp) coconut oil
- 4.3 g (1 tsp) vanilla extract
- 2.7 g (1 tsp) ground cinnamon
- 2.3 g (½ tsp) baking soda
- 1.5 g (¼ tsp) fine salt
- 85 g (½ cup) dark chocolate chips
- 35 g (¼ cup) pumpkin seeds or sunflower seeds
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Freezer Friendly
Soy-Free
Leftover Friendly
Nutrition:
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Stir the almond butter, maple syrup, and coconut oil together until fully smooth before adding the dry ingredients — this keeps the fat from clumping unevenly through the dough.
Instructions:
- Preheat: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix wet ingredients: In a large bowl, stir together almond butter, maple syrup, coconut sugar, melted coconut oil, and vanilla until smooth and well combined.
- Add dry ingredients: Stir in the rolled oats, cooked quinoa, cinnamon, baking soda, and salt. Mix until a thick, cohesive dough forms.
- Fold in mix-ins: Fold in the chocolate chips and seeds if using. The dough will be thick and slightly sticky — that’s perfect.
- Scoop and flatten: Scoop about 1½ tablespoons of dough per cookie, roll into a ball, place on the prepared baking sheet, and press down gently to about ½-inch thickness. These cookies don’t spread much on their own.
- Bake: Bake 11–13 minutes until the edges are golden and set. The centers may look slightly underdone — that’s fine; they firm up as they cool.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack. They need to cool fully to reach their best texture.
Tips: Make sure your quinoa is fully cooled before mixing — warm quinoa softens the nut butter too much and makes the dough hard to scoop. Day-old cooked quinoa works especially well.
Swaps: Use peanut butter or tahini in place of almond butter. Swap chocolate chips for dried cranberries, raisins, or chopped walnuts. Add 1 tbsp chia seeds or hemp hearts for extra nutrition.
Gluten-Free: Use certified gluten-free oats to make these fully gluten-free.
Texture Tips: For chewier cookies, pull them out at 11 minutes. For crispier edges, go the full 13 minutes. Don’t skip the cooling time — they set up significantly as they cool.
Storage: Store in an airtight container at room temperature up to 5 days. Freeze baked cookies up to 3 months — thaw 30 minutes at room temperature or microwave 20–30 seconds.
Common Mistakes: Not flattening the cookies before baking is the biggest mistake — these won’t spread on their own so you need to press them down first.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The cooked quinoa adds protein and a light, fluffy texture. The rolled oats adds hearty texture and a subtle nuttiness. The almond butter adds richness and helps create a tender, flavorful base. The maple syrup brings natural sweetness with a hint of caramel depth.
Quinoa Cookies (Vegan)
Ingredients:
- 170 g (1 cup) cooked quinoa
- 135 g (1½ cups) rolled oats
- 192 g (¾ cup) almond butter
- 120 ml (½ cup) maple syrup
- 40 g (¼ cup) coconut sugar
- 30 ml (2 tbsp) coconut oil
- 4.3 g (1 tsp) vanilla extract
- 2.7 g (1 tsp) ground cinnamon
- 2.3 g (½ tsp) baking soda
- 1.5 g (¼ tsp) fine salt
- 85 g (½ cup) dark chocolate chips
- 35 g (¼ cup) pumpkin seeds or sunflower seeds
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The cooked quinoa adds protein and a light, fluffy texture. The rolled oats adds hearty texture and a subtle nuttiness. The almond butter adds richness and helps create a tender, flavorful base. The maple syrup brings natural sweetness with a hint of caramel depth.
Prep:
Stir the almond butter, maple syrup, and coconut oil together until fully smooth before adding the dry ingredients — this keeps the fat from clumping unevenly through the dough.
Instructions:
- Preheat: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix wet ingredients: In a large bowl, stir together almond butter, maple syrup, coconut sugar, melted coconut oil, and vanilla until smooth and well combined.
- Add dry ingredients: Stir in the rolled oats, cooked quinoa, cinnamon, baking soda, and salt. Mix until a thick, cohesive dough forms.
- Fold in mix-ins: Fold in the chocolate chips and seeds if using. The dough will be thick and slightly sticky — that’s perfect.
- Scoop and flatten: Scoop about 1½ tablespoons of dough per cookie, roll into a ball, place on the prepared baking sheet, and press down gently to about ½-inch thickness. These cookies don’t spread much on their own.
- Bake: Bake 11–13 minutes until the edges are golden and set. The centers may look slightly underdone — that’s fine; they firm up as they cool.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack. They need to cool fully to reach their best texture.
