Healthy Chocolate Chip Quinoa Cookies

December 4, 2012

A couple of months ago I was watching the Today show and they were making Chocolate Chip Quinoa Cookies. I liked the sound of them but hadn’t gotten around to making them until this morning. Healthy chocolate chip quinoa cookies at 8am, ’tis the season.


I made a few changes to the recipe, namely cutting it in half. Now that only I can eat the gluten-free oats I knew I’d never be able to eat 24 cookies on my own.

Healthy Chocolate Chip Quinoa Cookies
Prep time
Cook time
Total time
Serves: 8 cookies
  • 2 frozen bananas, thawed
  • ½ teaspoon vanilla extract
  • 3 tablespoons peanut butter
  • pinch of salt
  • ¼ cup white sugar
  • ½ cup gluten-free oats
  • ½ cup cooked quinoa
  • ½ cup shredded or flaked coconut
  • ¼ cup chocolate chips
  1. Preheat oven to 375.
  2. Thaw frozen bananas or use very ripe ones. Mash with a fork in a big bowl. Add vanilla, peanut butter, salt and sugar. Mix.
  3. Add oats, cooked quinoa and shredded coconut. Mix again.
  4. Stir in chocolate chips.
  5. Grease a cookie sheet and drop cookies on tray.
  6. Cook for 25 minutes.


This recipe couldn’t be simpler and I love that it calls for unused quinoa which I usually have on hand.

These would be great with raisins instead of chocolate chips, sunflower seed butter instead of peanut butter, or ginger and cinnamon for a holiday themed cookie. I’m thinking of this as the basic recipe for a variety of different cookies.


With so many rich, buttery treats this time of year, it’s nice to have something on the lighter side.


On a totally unrelated note, I had to share some pictures of my run yesterday evening. I caught so many beautiful shots of the sun setting, unbelievably pretty.

Sunset over BostonSunset over BostonSunset over Allston




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  • Reply Vanessa December 4, 2012 at 4:34 pm

    I still haven’t attempted quinoa cookies but it looks like I need to try! They look delicious!

    • Reply Lisa Horvath December 4, 2012 at 6:03 pm

      You should Vanessa. With the oatmeal you can’t really taste it but it does add a little fluffiness to the cookies.

      • Reply Vanessa December 4, 2012 at 6:08 pm

        I have all of those ingredients on hand and it seems like a straight-forward recipe! I’ll let you know how it goes 🙂

  • Reply nicole December 10, 2012 at 12:06 pm

    I need to try this asap … mostly because I love quinoa so much, but also because it looks very intriguing as a g-f/flourless cookie option. And yes – definitely will try the maple syrup. Thanks for the recipe!

    • Reply Lisa Horvath December 10, 2012 at 12:10 pm

      It would be perfect for your cookbook. I would try it with coconut and for some reason they weren’t great after a few days so I recommend eating them right away 🙂

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  • Reply Melissa January 30, 2013 at 3:17 am

    In the photo it looks like you used wax paper, not parchment. I would be very surprised if anything baked stuck to parchment. (Forgive me if I am mistaken. :))

    Looking forward to trying the recipe!

    • Reply Lisa Horvath January 30, 2013 at 9:30 am

      You are very correct Melissa. The wax paper started smoking like crazy and I couldn’t figure out what was wrong. About 5 minutes into baking I removed the wax paper and put the cookies straight on the cookie sheet. Then they came out perfectly. Big lesson learned that day, parchement paper is very different from wax paper 🙂

  • Reply Amber February 17, 2013 at 11:38 pm

    Is it frowned upon to just eat the batter for breakfast???:) it’s so yummy!

    • Reply Lisa Horvath February 18, 2013 at 3:23 pm

      Not at all Amber! I actually like the dough way better than I like the cooked cookies anyway 🙂

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  • Reply dina April 5, 2013 at 11:16 am

    Just made these with maple syrup and minus the coconut. I wanted to use my 3 big bananas so I increased the other ingredients proportionately until it was a typical cookie batter consistency (going extra heavy on the quinoa). It made 24 and I’ve already eaten 2… A hit with the kids too! Delicious, thanks!

    • Reply Lisa April 6, 2013 at 10:15 am

      I’m so glad you and the kids liked them Dina. The batter is very forgiving, I’ve made many substitutions on latter batches. I just made an energy ball recipe with quinoa that would be very kid friendly as well. I’ll be posting it next week if you’re interested.

  • Reply Natalie June 7, 2013 at 8:44 pm

    Do you have any nutritional value for these cookies! They are in the oven now!! Yum

    • Reply Lisa June 9, 2013 at 2:24 pm

      I don’t Natalie but give me a day or two and I can put a calculation together for you.

      • Reply Natalie June 9, 2013 at 5:08 pm

        I have a program and figured it out myself! It’s about 61 calories a cookie and that’s without the coconut! 🙂 thank you for the recipe!

        • Reply Lisa June 10, 2013 at 11:03 am

          Awesome and thank you for sharing. Not bad for a cookie!

  • Reply Amy June 8, 2013 at 11:21 am

    I made these last night and they were delicious! I had to forgo the peanut butter because my boyfriend is allergic and we both enjoyed these treats. I’m trying to eat more healthy and lose weight so this was the perfect thing to combat my sweet craving without the extra fat and calories.

    • Reply Lisa June 9, 2013 at 2:24 pm

      I’m so glad you liked them Amy. They are really tasty with just the right amount of sweetness!

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  • Reply cts861 June 18, 2013 at 11:43 pm

    These look so great… one question though, can I substitute something for the banana? I’m allergic.


    • Reply Lisa June 19, 2013 at 9:39 am

      Hmmm. You may be able to sub applesauce however I’ve never personally tried it. I’m worried it may make the dough a little watery. If so, I would add an extra 1/4-1/2 cup of oats to thicken it back up. If you try it this way let me know how it works out!

  • Reply Theresa @ Two Much Fun March 5, 2014 at 5:16 pm

    Lisa, these were DELICIOUS! The quinoa gave the cookies an almost nutty, crunchy taste. My 4-year old daughter, who will not even touch quinoa, devoured seven of these! Thank you so very much for a kid-friendly way of introducing quinoa to my little girl.

    • Reply Lisa March 7, 2014 at 10:00 am

      This comment made me so happy Theresa. I’m so glad you liked the cookies ANS that your little girl did as well. If she liked those, try my banana raisin oatmeal bars. I made them for my best friend’s little boy and he gobbled them up.

  • Reply Karen March 11, 2014 at 12:23 pm

    Made these a few times a while back – searched high and low to find this recipe again because it’s the perfect foundation. I added a bit more oats, quinoa, banana to add some more volume this time. Also, this round I added 1/2 cup chia seed for some additional health benefits. Did not alter the taste AT ALL and still so delicious.

    • Reply Lisa March 16, 2014 at 4:04 pm

      I love your suggestions Karen. I think an extra banana would be a great addition. I’ll have to try them with chia seeds next time. I bet they’d be great with flax seed meal as well. The recipe is a great base but the possibilities really are endless.

  • Reply Deedee October 20, 2014 at 2:34 pm

    I omitted the sugar and used maple syrup I also added a whole avocado. They are taking longer to cook than 25 I added additional 15. Why so long?

    • Reply Deedee October 20, 2014 at 2:38 pm

      Ok I tasted and not good. Why aren’t they cooking?

    • Reply Lisa April 6, 2015 at 4:14 pm

      Hi Deedee, Sorry these aren’t working for you. I’ve never used an avocado in this recipe. I wonder if it’s too moist and the cookies won’t cook? I think the swap of maple syrup of sugar works just fine but did you swap the avocado with anything?

  • Reply sam March 1, 2015 at 1:18 pm

    I always look around online for recipes, i am not very creative in the kitchen, but its been over a year that I’ve been using this recipe and i wanted to tell you how great it is.

    I replace the peanut butter with tahini (sesame seed butter) and i add chia seeds, flax seeds, sliced almonds, sliced walnuts, and sometimes also pumpkin seeds… i only put a tablespoon of agave, and no sugar… they are SO delicious, and healthy, people can’t believe the ingredients when i tell them

    thank you!

    • Reply Lisa April 6, 2015 at 4:11 pm

      Thank you so much for commenting Sam. I’m so glad that it’s a recipe that’s worked out well for you. I love the idea of adding so many nuts to the mix and the tahini! I need to try that, I just love the taste of tahini. I’m sure it’s delicious!

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