Vegan quinoa flour chocolate chip cookies that are so satisfying, as well as oil-free, gluten-free, & refined sugar-free.

I know, it borders on cruel to write about chocolate chip cookies with tank top & swimsuit season right around the corner, but I’ve been itching to make a batch with my new go-to flour (which I’ll get to in just a moment).

Summer activities, like running races of all kinds, camping, hiking, swimming and bike riding are also on the horizon, and these cookies–which are as good for you as they are good to eat–qualify as energy bars, reliable for powering you through the months ahead.

Introducing myQuinoa Flour Chocolate Chip Cookies!

Recipe Benefits

These notable cookies are so straightforward to make, and so satisfying, but they are also:

Vegan (no eggs, no dairy)
Gluten-free
Oil-free
Refined sugar-free

Step by Step Directions

Note that the complete instructions are also in the recipe card below.

In a large bowl, combine all of the wet ingredients (almond butter, hot water, coconut sugar, flaxseed meal and vanilla) until blended and smooth.

In a small bowl, combine the dry ingredients (quinoa flour, baking oda and salt). Add the dry ingredients to the wet ingredients and stor until combined, then stir in the chocolate chips.

Using a small cookie scoop or a rounded tablespoon, drop the dough in rounded mounds onto a parchment paper-lined baking sheet.

Bake the cookies in a preheated 350F (175 C) oven for 9 to 12 minutes until the centers appear set and the edges are golden brown. Leave the cookies on the sheet for 2 minutes before transferring to a cooling rack to cool.

quinoa flour chocolate chip cookies from overhead

The cookies are crispy-chewy and heavenly to eat! Just what chocolate chip cookies should be.

Happy baking!

More Gluten-Free & Vegan Chocolate Chip Cookies to Love:

Chickpea Flour Chocolate Chip Cookies
Cassava Flour Chocolate Chip Cookies
Almond Flour Chocolate Chip Cookies {keto option}
Nourishing Chocolate Chip Skillet Cookie (made with oats}
Soft Coconut Flour Chocolate Chip Cookies
Keto & Vegan Chocolate Chip Cookies

Quinoa Flour Chocolate Chip Cookies (V, GF, Oil-Free)

Prep Time: 10 minutes
Cook Time: 5 hours
Servings: 18 medium cookies

Ingredients

1/2 cup smooth almond butter (or preferred nut butter)
1/2 cup coconut sugar (or brown sugar)
1/3 cup hot water
2 tablespoons flaxseed meal
1 teaspoon vanilla extract
3/4 cup quinoa flour
1/2 teaspoon baking soda
1/8 teaspoon fine sea salt
2 ounces dark chocolate chunks or chips

Method

Preheat oven to 350F (180 C). Line a large baking sheet with parchment paper .
In a large bowl , combine the almond butter , coconut sugar , hot water, flaxseed meal and vanilla until blended and smooth.
In a small bowl whisk together the quinoa flour, baking soda and salt.
Add the flour mixture to the almond butter mixture, stirring until blended and smooth. Stir in the chocolate chunks.
Using a small cookie scoop, scoop dough onto prepared sheet, spacing 2 inches (5 cm) apart. Flatten cookies with bottom of a measuring cup.
Bake in the preheated oven for 9 to 12 minutes until lightly browned and just barely set at center. Remove from oven and let sit on sheet for 2 minutes before transferring to a cooling rack .

Notes

Storage: Store the cooled cookies in an airtight container at room temperature for 3 days, the refrigerator for 1 week and the freezer for up to 6 months.