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+ servings
Servings: 30

Quinoa Flour Chocolate Chip Cookies

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
These chocolate chip cookies are made with quinoa and whole wheat flour and also dark chocolate and mint chips.
5 from 3 votes
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  • 2 cups quinoa flour
  • 1 cup white whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cup coconut sugar
  • 1 cup refined coconut oil at room temperature — , but not melted
  • 2 large eggs at room temperature
  • 1 tsp vanilla
  • 2 drops mint extract — (optional)
  • 1 1/4 cups chocolate chip mint morsels


  1. Preheat oven to 350 F. Prepare 2-3 baking sheets and line with parchment paper or silpat.
  2. In a bowl combine quinoa flour, whole wheat flour, baking soda, baking powder and salt. Set aside.
  3. If coconut oil is hard at room temperature, you can push it through a fine mesh strainer.
  4. Cream coconut oil and sugar in the bowl of a stand mixer, until well combined. Add eggs, one at a time, beating in between to incorporate. Add vanilla and mint extract.
  5. Add dry ingredients and mix until mixture comes together and wet ingredients are absorbed. Mix in chocolate chips.
  6. Use one heaping tablespoon for each cookie, scoop cookies onto prepared baking sheets. Bake no more than 12 at a time.
  7. Bake for 12-14 minutes, until golden. Cookies will be soft and appear undercooked, but they will harden once they cool off. Let them sit on the baking sheet for at least 10 minutes. Then transfer to a cooling rack to cool down completely. Store in air-tight container for up to a week.
Course: Dessert

Nutrition Information

Calories: 112, Fat: 3g, Saturated Fat: 1g, Cholesterol: 12mg, Sodium: 64mg, Potassium: 16mg, Carbohydrates: 18g, Fiber: 1g, Sugar: 9g, Protein: 2g, Vitamin A: 35%, Vitamin C: 0.1%, Calcium: 20%, Iron: 0.6%