Make a batch of vegan quinoa oatmeal chocolate chip cookies with little time and effort! Made with quinoa flour (I have notes for quickly grinding your own), they are gluten-free and so satisfying!
I would like to introduce you to these very satisfying chocolate chip cookies.
Recipe Benefits
- Vegan (no dairy, no eggs)
- Gluten-free
- Quick and straightforward
- Made with whole grains
- No refined sugars
The list of benefits for these cookies is almost beside the point. What makes these crisp-tender chocolate chippers extraordinary is their sublime flavor (vanilla with subtle hints of coconut), their ease of preparation (no electric mixers required), and the incorporation of two less than usual ingredients: quinoa flour and coconut oil.
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
- whole psyllium husks (or sub flaxseed meal)
- vanilla extract
- virgin coconut oil, melted
- coconut sugar (or packed light brown sugar)
- quinoa flour (I have notes below about making your own, with ease)
- baking soda
- salt
- old-fashioned rolled oats (certified Gluten-free, as needed)
- dark chocolate chips
Cookies made with coconut oil are aces. It contributes that delicate coconut fragrance I mentioned, and also makes cookies like these extra crispy and crunchy at the edges.
If you have not tried it in your baking yet, please do! It also happens to be a nutritious fat, despite some of the ridiculous, unfounded critiques leveled against it in the past decade.
What is Quinoa Flour?
Quinoa flour is simply quinoa ground into a fine flour. It has a nutty-sesame flavor that is dreamy in conjunction with chocolate, vanilla and coconut.
Quinoa flour is naturally gluten-free and rich in micronutrients and protein, too–which means you can absolutely justify eating these to fuel or refuel your workout!
Can I Make my Own Quinoa Flour?
Yes! You do not need to run to the store to purchase quinoa flour. If you have whole grain quinoa, you can grind it yourself by following my handy-dandy instructions in the posthere.
Step by Step Instructions
Note that the complete instructions are also in the recipe card below.
- Preheat oven to 350F (180C). Line a large cookie sheet with parchment paper.
- In a large bowl, combine the psyllium husk, warm water and vanilla extract; let stand for 5 minutes to thicken into a gel.
- Whisk the melted coconut oil and coconut sugar into the psyllium mixture until blended.
- .In a small bowl whisk the quinoa flour, baking soda, and salt. Add to the coconut oil mixture, stirring until blended.
- Stir the oats and chocolate chips into the batter.
- Scoop 1 and 1/2 tablespoon portions (I use a small cookie scoop) onto the prepared sheet, spacing 2 inches apart. Flatten with your palm or the bottom of a glass.
- Bake in preheated oven for 10 to 12 minutes or until golden at edges (centers will still look slightly soft). Remove from oven and let stand for 5 minutes before transferring to a cooling rack.Repeat with remaining dough.
Happy baking!
Storage for the Cookies
Store the cookies in an airtight container at cool room temperature for 3 days, the refrigerator for 1 week or the freezer for up to 3 months.
Quinoa Oatmeal Chocolate Chip Cookies (vegan, GF)
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
Ingredients
- 1 tablespoon psyllium husk works reliable, but flax meal ok, too
- 1/4 cup warm water
- 2 teaspoons vanilla extract
- 1/2 cup virgin coconut oil melted
- 2/3 cup coconut sugar or packed light brown sugar
- 3/4 cup quinoa flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 and 1/4 cups 125 g old-fashioned rolled oats (certified Gluten-free, as needed)
- 3/4 cup dark chocolate chips you can add more if you like
Method
- Preheat oven to 350F (180C). LIne a large cookie sheet with parchment paper .
- In a large bowl , combine the psyllium husk, warm water and vanilla extract ; let stand for 5 minutes to thicken into a gel..
- Whisk in the melted coconut oil and coconut sugar until blended.
- In a small bowl whisk the quinoa flour, baking soda , and salt. Add to the coconut oil mixture, stirring until blended.
- Stir the oats and chocolate chips into the batter.
- Scoop 1 and 1/2 tablespoon portions (I use a small cookie scoop) onto the prepared sheet, spacing 2 inches apart. Flatten with your palm or the bottom of a glass.
- Bake in preheated oven for 10 to 12 minutes or until golden at edges (centers will still look slightly soft). Remove from oven and let stand for 5 minutes before transferring to a cooling rack .
- Repeat with remaining dough.
Notes
Storage: Store the cookies in an airtight container at cool room temperature for 3 days, the refrigerator for 1 week or the freezer for up to 3 months.
