These nutritious-and-delicious vegan cookies are tender, chewy, and gluten-free, too!  Try the Chocolate Chip version, or opt for something extra fun like Cherry Chocolate, Kitchen Sink, or S'mores! Quinoa is often referred to as a grain, but it is actually a gluten-free seed.  It is rich in antioxidants, fibre, and vitamins & minerals including magnesium, zinc, and B vitamins.  Quinoa is one of the few plant foods that contain all nine essential amino acids.  Quinoa flour is made by grinding whole quinoa seeds.  It imparts a slightly earthy, nutty flavour and tender, moist crumb to baked goods.

Chocolate Chip Quinoa Cookies Four Ways [Vegan]





For the Chocolate Chip Cookie Base:

  • 2 Tbsp ground flaxseed plus 5 Tbsp water (for flax eggs)
  • 2 cups gluten-free quinoa flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup Lakanto Golden sugar-free monk fruit sweetener (or substitute coconut sugar)
  • 2/3 cup coconut oil, melted and cooled
  • 1/3 cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sugar-free dark chocolate chips

For the Cherry Chocolate Version:

  • 1/2 cup dried cherries (or cranberries or raisins)

For the S’mores version:

  • 1/4 cup white chocolate chips
  • 1/4 cup diced mini marshmallows

For the Kitchen Sink version:

  • 1/4 cup dairy-free white chocolate chips
  • 1/4 cup diced mini marshmallows
  • 1/4 cup diced pretzels


  1. Preheat oven to 350°F and line two baking sheets with parchment.
  2. In a medium bowl, mix together ground flaxseed and water and allow to sit for 15 min until a gloopy egg-like consistency is achieved.
  3. In a separate small bowl, whisk together flour, soda, and salt.
  4. Add sweetener, oil, applesauce, and vanilla to the flax eggs and mix well.  Add dry ingredients and stir to combine.
  5. Fold in chocolate chips and dried fruit or marshmallows and pretzel pieces then put the dough in the fridge to chill for 15 to 20 minutes.
  6. Roll chilled dough into balls and place on parchment-lined baking trays. Press down slightly with a fork.
  7. Bake for 10 to 12 minutes. Cool on tray for 15 minutes before removing to a wire rack to finish cooling.