Quinoa Chocolate Chunk Cookies
User Reviews
5
Quinoa Chocolate Chunk Cookies
Description
These cookies incorporate cooked quinoa and old-fashioned oats ground to add body and texture along with whole-wheat flour for wholesome structure. Coconut oil and Greek yogurt introduce moisture and tenderness, while brown sugar adds sweetness. Eggs and vanilla extract bind the ingredients and contribute flavor. The dough is scooped and baked at 375°F until set but still soft, producing cookies with a subtle nuttiness complemented by sweet chocolate chunks. Optional shredded coconut adds texture and mild flavor contrast.
Cooling the cookies on a baking sheet before transferring to a wire rack helps them set without breaking. Their hearty make-up makes them suitable as a snack or a lightly sweet dessert without being overly sugary. The recipe includes a nutritional estimate but focuses more on the balance of whole-food ingredients and texture.
Ingredients
- 1 cup whole-wheat flour
- 1 cup old-fashioned oats ground
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup coconut oil melted
- 1/4 cup Greek yogurt at room temperature, nonfat
- 2/3 cup brown sugar packed
- 2 egg at room temperature, large
- 1 tablespoon vanilla extract
- 1 cup quinoa cooled, cooked
- 1/2 cup chocolate chunks or chocolate chips
- 1/4 cup coconut optional, shredded
Instructions
- Preheat oven to 375F. Line two baking sheets with parchment paper or silicone baking liners.
- In a medium bowl, whisk together whole-wheat flour, oats, salt, baking powder, and baking soda. Set aside.
- In a large bowl, stir together coconut oil and Greek yogurt until combined.
- Stir in brown sugar until well-combined.
- Add eggs and vanilla, and stir in.
- Stir in quinoa until incorporated.
- Add dry ingredients, and stir until just combined (it will be thick).
- Stir in chocolate chunks and coconut, if using, until just combined.
- Using a medium cookie scoop (1-1/2 tablespoon), drop scoops about 2 inches apart on prepared baking sheets.
- Bake about 8-10 minutes, or until set and very lightly golden brown.
- Let cookies cool for 5 minutes on baking sheet, and then remove to a wire rack to finish cooling.
Notes
- Nutrition values given with the recipe are estimates.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 86kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 62mg | 3% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 15IU | 0% |
| Calcium | 15mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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