Peggy’s Quinoa Cookies

This is one of my FAVE recipes! It was inspired by a teacher who once asked if my cookies were made out of brown rice… my response was ‘no’, but she gave me a brillant idea to use quinoa instead! It’s super simple and loaded in protein, complex carbs, stress-busting B-vitamins, and deliciousness! Also gluten-free. I guarentee you’ll fall in love!


  • 1 cup cooked quinoa (whole grain)
  • 1 cup 100% pure rolled oats OR uncooked quinoa flakes
  • 1 cup unsweetened, shredded coconut
  • 4 large VERY RIPE bananas
  • 1 tsp vanilla
  • 1/2 cup coconut sugar
  • ½ cup dark, unsweetened chocolate chips (you can also use raisins, walnuts, or any ingredient you desire!)
  • pinch sea salt


Pre-heat oven to 375 degrees. In a large mixing bowl, mash bananas in bowl with a fork and add vanilla and coconut sugar. Add quinoa, oatmeal, coconut and pinch of salt. Mix until well combined. Stir in chocolate chips and/or raisins. Line baking sheet with parchment paper and drop batter on to cooking sheet. Bake for 25-30minutes. Remove from oven and let cool.

Switch-up: add 1/4 cup cocoa powder to turn this recipe into double chocolate quinoa cookies!

Here’s a video showing how to make them on Steven and Chris – just to show you how easy-peasy they are!



Cooking Quinoa

Cooked quinoa will last about 5 days in the fridge. I’m all about cooking once and eating the entire week, which is why it is great to make in large quantities!


  • Always use Two Parts Water to One Part Quinoa (i.e. 1 cup uncooked quinoa to 2 cups water will give you two cups quinoa cooked – it doubles in quantity)
  • Rinse and drain uncooked quinoa
  • Add quinoa to pot with twice the amount of water, bring to a boil (uncovered)
  • Once it hits a rolling boil, lower heat to low, add cover to pot, and simmer until all the water is absorbed, about 15 minutes
  • remove from heat, fluff with fork, and let sit covered for a few more minutes

Once you have cooked quinoa on hand, you can eat it plain, throw it into shakes or smoothies as a thickening agent, use it as a cereal or substitute it for rice or pasta in your favourite dishes. Not only is it so versatile and easy to prepare, it’s also loaded in nutrients and contains all essential amino acids making it a complete protein source.

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  1. Anastasia says:

    My husband made these last night and they were tasty!!!

  2. [...] Chocolate Chip Quinoa Cookies Adapted from: Peggy Kotsopoulos [...]

  3. Sasha says:

    These sound great, except that I really don’t like bananas. Can you taste the bananas? Or is it maybe a banana bread kind of flavour?

  4. [...] Peggy’s original recipe, click here. Share this:TwitterFacebookLike this:LikeBe the first to like this post. Tags: healthy recipes, [...]

  5. Ray Akram says:

    Love these cookies, my girlffreind made them and I ate the whole bach, cause I’m a cookie monster! No regrets after due to them being so healthy

  6. Diane says:

    We love these cookies…..I would like to know the calory count per cookie.

  7. brittany says:

    Great taste but mine burned and stuck to the parchment, so wasted most of the cookies! Bummer wonder why that happened?

    • bevibrant says:

      I changed up my brand of parchment paper once and that happened to me too! (but was fine when I went back to my old brand). Try putting cookies directly on baking sheet greased with coconut oil. that works great as well!

  8. Chris Swan says:

    Just made these and shared with my neighbors! Fantastic flavor and texture. Thanks for bringing chocolate chip cookies back into our diet. Any idea how many grams of protein are in each cookie?

  9. Lindsay says:

    Hi there,

    Are oat flakes the same as rolled oats?

  10. shuli says:

    Looks Great! The video shows almond butter, but recipe does not. How much almond butter should you add?

    • bevibrant says:

      It’s not necessary, but sometimes I add 1TBS of raw almond butter, makes it a tad bit yummier (if that’s even possible!) :)

  11. [...] Soon after, I went on to making these cookies. [...]

  12. Chrys says:

    Great but it did not say how much vanilla. I added 1tsp. Also, I did not have coconut sugar so I used 1/2 white sugar and 1/2 Turbinado sugar. Happy to have a gluten free option.

  13. Sophia says:

    These look delicious! Could I ask how many cookies this recipe makes? Thank you!

  14. Mary says:

    I don’t have coconut sugar, how much agave should I use?

  15. Mary says:

    Too funny…..i added raw quinoa rather than quinoa flakes….smelled great….birds will love them! Going out to buy quinoa flakes to make them correctly!!

  16. Zee says:

    I made these last night – and added in 3tbs ground flaxseed and 3 tbs almond meal, and increased the cooked quinoa to two cups – ended up with a muesli bar type texture – really yummy! My fiancé loves them :)

  17. van says:

    where do u get the quinoa flakes? I dont want to use aotmeal flakes

    • bevibrant says:

      I usually get mine from healthy food stores, like Whole Foods. You can find it there in bulk. It looks like rolled oats, but from quinoa

  18. Kerrie says:

    Just wondering how long these will keep? They are an excellent high protein but nut free option for the school lunches. Thanks :)

    • bevibrant says:

      They’ll last around 4-5 days in a sealed container (if they even last that long!). They also freeze really well, so you can keep them in the freezer for longer, and take them out as you need them. Without the almond butter, they are perfect for school!

  19. LINDA MILES says:

    how long does quinoa last after it has been cooked

  20. samantha says:

    Hi there! I was wondering if you could add maca to this recipe somehow? Maybe vega maca chocolate bar instead of the chocolate chips or adding 2 tbsp amidst the cocao for the double chocolate version? I’m just not sure how much maca powder you would add..

    Thanks for the great recipe!

    • Peggy K says:

      Yes, of course! You can sub the chocolate chip for vega maca chocolate. Or can add 3Tbs of maca powder to the recipe.

  21. […] adapted from Peggy Kotsopolous […]

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