I don’t know where the Christmas and cookie correlation originated, but I’m not complaining one bit. I freakin’ love cookies! Maybe because they feel like such an innocent dessert. With a piece of cake or pie you’ve gotta cut it, sit down, and eat it with a fork — that’s commitment. But a cookie…what’s the harm in grabbing one (read: 4) sweet little cookie? ;)These Vegan Chocolate Chip Quinoa Cookies were born out of an experiment with some leftover quinoa last holiday season, and since then they’ve become the most requested cookie in my home and amongst our friends and family. They’re a little cake-y, a little chewy, a little almond-y, and a lot delicious!
Unlike some of my other posts, I won’t bore you with too much talking because, well…it’s mother-effin chocolate chip cookies! Just get to the recipe already! However, I will (quickly) say that even though they’re cookies and definitely qualify as a treat, there are some super healthy components to them, most notably quinoa, which adds plant-based protein and fiber to a food typically devoid of any nutrition. Coconut oil and unsweetened shredded coconut add some healthy fat, while whole wheat flour provides more fiber, folate, and other B-vitamins as compared to white flour. If you follow a gluten-free diet, a gluten-free flour can certainly be subbed.
These cookies are perfect to bring to a holiday party or family gathering because you can trick everyone into eating some healthy ingredients. What?! Just doing my part to make those I love live forever and ever. (My poor husband buys this excuse for quinoa in his food like half of the time, the other half he’s like just gimme some white rice and a loaf of bread already, woman!) 😉
Okay, it’s recipe time. Get your dark chocolate chips ready, preheat your oven, and have an extra bite of cookie dough for me. Enjoy, mamas!
- 1 1/2 cups whole wheat pastry flour*
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup coconut oil, melted
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 1/4 cup agave nectar
- 1 very ripe banana, mashed
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup cooked quinoa**
- 1/2 cup unsweetened, shredded coconut
- 1 cup chocolate chips
- Preheat the oven to 375 degrees.
- In a medium bowl, mix together the flour, salt, baking powder, and baking soda.
- In a separate large bowl, mix together the coconut oil, sugars, agave nectar, banana, vanilla and almond extracts.
- Add the dry to the wet mixture, stirring in a little bit at a time.
- Mix in the quinoa, coconut, and chocolate chips.
- Spoon 1-inch cookie dough balls onto parchment-lined baking sheets.
- Bake 12-15 minutes.
- Remove cookies from pan and allow to cool on a cooling rack.
- *To make these cookies gluten-free, substitute your favorite gluten-free flour for the whole wheat flour.
- **I used tricolor quinoa because that's what I had leftover from whatever it was I made, but you can definitely use all white quinoa.