These soft, chewy cookies get a protein-packed, nutty twist from cooked quinoa. With oats and dark chocolate chips, they’re a delicious, wholesome treat that’s hard to resist.
Who says healthy can’t be indulgent? These cookies are a game-changer, combining the soft, chewy texture of a classic chocolate chip cookie with the wholesome, protein-rich goodness of quinoa.
The cooked quinoa adds a delightful, slightly nutty flavor and a unique, tender bite that makes these cookies satisfying and delicious. Packed with oats and dark chocolate, they’re the perfect treat for when you want something sweet that also fuels your day.
The Science of Quinoa in Baking & Moisture Retention
Incorporating cooked quinoa into cookies is a clever way to add nutrition without compromising texture. The key lies in quinoa’s composition: it’s a complete protein and contains starches that help bind the dough and retain moisture.
When cooked and cooled, the quinoa grains are soft and slightly sticky, which helps create a chewy, dense crumb rather than a cakey one. The quinoa’s natural moisture also means the cookies stay soft for days.
Using a combination of oats and all-purpose flour provides structure while maintaining a hearty, whole-grain feel. The high ratio of brown sugar adds moisture and caramel notes, enhancing the quinoa’s nuttiness.
Ingredients
For the Cookies:
- 1 cup (120g) all-purpose flour (or gluten-free 1:1 blend)
- 1 cup (90g) old-fashioned rolled oats
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick / 113g) unsalted butter, softened
- ¾ cup (150g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (about 225g) cooked and cooled quinoa*
- 1 cup (170g) dark chocolate chips or chunks
Note: Cook ½ cup (90g) dry quinoa according to package directions to yield about 1 ½ cups cooked. Spread it on a plate to cool completely before using.
Instructions
1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, oats, baking soda, baking powder, and salt. Set aside.
2. Cream Butter & Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
3. Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined. The mixture may look slightly curdled if the egg is cold—this is okay.
4. Incorporate Quinoa & Dry Mix: Using a spatula, stir in the cooled, cooked quinoa until evenly distributed. Gradually add the flour-oat mixture, stirring just until no dry streaks remain. Gently fold in the chocolate chips.
5. Chill the Dough (Optional but Recommended): For thicker, chewier cookies, cover the bowl and refrigerate the dough for at least 30 minutes. This prevents excessive spreading.
6. Scoop & Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop 2-tablespoon portions of dough, roll into balls, and place 2 inches apart on the sheets. Slightly flatten the tops with your palm. Bake for 12-14 minutes, until the edges are golden brown but the centers still look soft.
7. Cool & Serve: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They will firm up as they cool. Enjoy warm or at room temperature.
Pro-Tips for Perfect Quinoa Cookies
- Cool the Quinoa Thoroughly: Warm quinoa will melt the butter and cause the cookies to spread too much. Spread it on a plate to cool quickly.
- Don’t Overmix: Once the flour is added, mix just until combined to avoid tough cookies.
- Chill for Thickness: Chilling the dough solidifies the butter, resulting in a thicker, chewier cookie. If you’re in a rush, you can bake immediately, but they will spread more.
- Use a Scoop for Evenness: A cookie scoop ensures uniform size and even baking.
- Underbake Slightly: Take them out when the centers look soft for the ultimate chewy texture.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days. They also freeze beautifully for up to 2 months.
These Chewy Chocolate Chip Quinoa Cookies are a deliciously smart way to enjoy a classic treat.
