These vegan, gluten-free cookies are a great filling cookie that will satisfy your sweet tooth but not slow you down. This recipe came about when I was trying to figure out what to do with the small amount of cooked quinoa I had left over from making a quinoa salad. I do not like to waste food, especially such a healthy ingredient like quinoa. This quinoa and dark chocolate cookie is not only delicious but also vegan and gluten free if you use certified gluten-free rolled oats. It is also a very filling cookie since it contains healthy fats and using quinoa ups the protein in these cookies.
These simple cookies come together in minutes. All you need is a bowl and a wooden spoon. No mixer required for this one!
Simply stir the wet ingredients together.
Next, add the dry ingredients to the mix and stir until combined.
Lastly, stir in the chocolate chunks.
Scoop the dough onto a cookie sheet, press the dough balls down with a fork, bake and enjoy.
I hope you like this vegan, gluten free cookie recipe! I think they make a great snack but they are also a healthy option for a breakfast on the go.
Quinoa dark chocolate cookies
- 1/3 cup coconut oil , melted
- 1/2 cup cashew butter , or nut butter of choice
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup applesauce , unsweetened
- 1 1/2 cup cooked quinoa
- 1 cup oat flour
- 1 cup rolled oats
- 2 tbsp ground flaxseed
- 1/2 tsp Himalayan pink salt , or sea salt
- 1/4 tsp baking soda
- 1/2 cup chopped dark chocolate , dairy-free to keep it vegan
Preheat oven to 350F.
Whisk together wet ingredients (first 5 ingredients).
Stir in the cooked quinoa.
In a separate bowl, combine the dry ingredients leaving out the chocolate.
Mix the dry ingredients into the wet ingredients.
Gently stir in the chopped dark chocolate.
Using a large cookie scoop (1/4 cup sized scoop), scoop the cookie dough onto a parchment lined cookie sheet. Make sure to firmly press the dough into the cookie scoop using the side of your bowl. This will ensure that your cookies hold together nicely. Since these are pretty big cookies, I recommend using two cookie sheets.
Using a fork, lightly press down the cookies using a crisscross pattern.
Bake for 15 minutes, or until the edges are golden brown.
Let cool on the cookie sheet for about 10 minutes.
Transfer to a cooling rack until cooled completely.
- If you want this recipe to be completely gluten-free, make sure that you are using certified gluten-free rolled oats.
- Make sure to let the cookies cool before eating since they are quite soft when warm. They will firm up as they cool.