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No-bake quinoa cookies are chewy and indulgent yet loaded with wholesome ingredients and your favorite add-ins for an egg-free, dairy-free, refined-sugar-free, high-protein snack!
Why You’ll Love This Recipe
I’ve already shared fully loaded kitchen sink cookies, high-protein chickpea chocolate chip cookies, and vegan no-bake chocolate cookies. Taking inspiration from all three, though, are these high protein, no-bake vegan chocolate chip quinoa cookies (complete with a long list of optional add-ins). The result? A dense, satisfying cookie perfect for breakfast or a quick snack.
Made with wholesome ingredients like peanut butter (nut-free options are available), maple syrup, and quinoa — a complete protein source that provides all the essential amino acids your body needs—these no-bake healthy cookies are packed with nutrients, protein, and fiber. They’re also really easy to make and naturally vegan, refined-sugar-free, and gluten-free, making them an ideal healthy, delicious, grab-and-go snack for all.
Looking for more sweet quinoa recipe ideas? Try my breakfast quinoa apple bowl or cinnamon orange quinoa.
The Ingredients
Refer to the recipe card for the full list of ingredients and substitutes.
What Could I Add To Quinoa Cookies
Add up to ½ -1 cup of any of the below ‘chunky’ add-ins:
- Coconut (shredded, unsweetened – add just a few tablespoons)
- Vegan chocolate chips or chunks (white or dark chocolate)
- Chopped nuts/seeds (walnuts, pecans, almonds, pistachios, sunflower seeds, etc.)
- Dried fruit (raisins, cranberries, dates, apricots, etc.)
- Crushed pretzels (broken down to size)
- Mini vegan marshmallows
- Vegan mini fudge chunks
- Dairy-free chocolate dipped (half dip or dip the base after chilling the cookies)
Boost the flavor of this quinoa cookie recipe with cinnamon, nutmeg, ground cloves, vanilla extract, and/or citrus zest. For vegan chocolate quinoa cookies, add 3-4 tbsp cocoa powder.
How To Make Quinoa Cookies
Step 1: Mix all the ingredients in a large bowl until well combined.
Step 2: Use a cookie scoop or tablespoon to scoop 12 cookie-shaped mounds onto a greased plate or parchment-lined baking sheet. Transfer the quinoa cookies to the freezer for 20-30 minutes until firm. Enjoy!
If you allow them to freeze for longer, let them soften for a few minutes before eating.
FAQs
If you use all-purpose flour, make sure to heat treat it first. Otherwise, you could use almond flour (or another type of ground nuts or seeds), oat flour, or coconut flour as naturally gluten-free options, with no heating required.
Raw flour may contain harmful bacteria, including E. coli. To make it safe to eat, it needs to be heated.
To heat treat raw flour and kill any potential bacteria, spread it in a thin layer across a large baking tray and bake at 350F/175C for 7-10 minutes.
If you’d prefer crispier edges, you could try baking the cookies at 350F/175C until golden brown outside (15-20 minutes). I haven’t tried it, though.
Yes, if you want a super crispy, crunchy version, use puffed quinoa, which is similar to rice puffs in texture.
You can easily make these into delicious no bake, gluten-free cookies by using a gluten-free flour (like almond flour, oat flour, or coconut flour).
Pro Recipe Tips
- Adjust the shape: Allow them to set as a mound or flatten into a more familiar cookie shape. Adjust the size as preferred.
- Sweeten to taste: Just note that the amount of flour needed will vary, to make a moldable cookie ‘dough’.
- Cook the quinoa in advance: This recipe uses cooked and cooled quinoa. A complete guide to quinoa here.
Storage Instructions
It’s best to store these quinoa breakfast cookies in an airtight container in the refrigerator, separated by layers of parchment paper or wax paper. That way, they’ll last up to 5 days.
Alternatively, flash-freeze them on a tray and store them in a Ziplock/Stasher bag in the freezer for up to 3 months. Allow them to thaw on the counter when needed.
Vegan Chocolate Chip Quinoa Cookies
Ingredients
- 2 cups cooked quinoa
- ½ cup peanut butter
- ½ cup pure maple syrup
- 4 tablespoons all-purpose flour
- 2 tablespoons walnuts or nuts of choice) processed into small bits
- 2 tablespoons oil
- ½ cup of vegan chocolate chips
- 2 tablespoons unsweetened shredded coconut
Instructions
- Mix all ingredients in a bowl until thoroughly combined.
- Scoop 'dough' into 12 balls and press into cookie-shaped mounds on a greased plate or baking sheet.
- Freeze for 20 to 30 minutes until firm. Once hardened, eat up.
Notes
- Adjust the shape: Allow them to set as a mound or flatten into a more familiar cookie shape. Adjust the size as preferred.
- Sweeten to taste: Just note that the amount of flour needed will vary, to make a moldable cookie ‘dough’.
- Cook the quinoa in advance: This recipe uses cooked and cooled quinoa. A complete guide to quinoa here.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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Looks amazing! Is it possible to turn them Into baked cookies instead of cooled ones?
Hi! We at PBOAB haven’t tried that out yet so can’t guarantee the results. But if you give it a go, please let us know how they turn out! 🙂
Hi! I’d love to try these as a school snack for my kids. Question – do these need to be refrigerated or kept with an ice pack if they are going to eat 4-5 hrs after we leave the house?
Also, has anyone tried this with sunflower butter? we can’t bring peanut butter to school due to allergies.
You do not have to keep them with an ice pack. The sunflower butter would work really well with recipe. Enjoy!
Sounds interesting! Can’t wait to try it!
You’re going to loveee these cookies!
Yummy these loook so good!!!
You’d love these cookies!
Never occurred to me to use quinoa to make chocolate chip cookies! Genius 🙂
Right?! Such a nutritious and delicious combo!
Hi! I’d love to try these as a school snack for my kids. Question – do these need to be refrigerated or kept with an ice pack if they are going to eat 4-5 hrs after we leave the house?
Also, has anyone tried this with sunflower butter? we can’t bring peanut butter to school due to allergies.
My hubby is always looking for new, nutrient-dense snacks for hiking. These are a favorite!
These are the ones!!! So great on the go!
I was pleasantly surprised how good quinoa could be in a cookie! This was so delicious and filling—the perfect afternoon snack 🙂
Right?! So creative and delicious!
These cookies have such great flavors and textures. Love the added health benefits too!
Right?! Nothing like hidden nutrients in desserts!
Was afraid I would be unable to find vegan chocolate chips for this recipe, but alas, my supermarket carried them and the recipe was a huge success!
Awesome! So glad you were able to give this recipe a try! It’s a goodie!
This made a perfect lunch time treat for us this week. So nutritious!!!
Nothing like a sweet treat to finish off lunch or dinner 🙂
Those cookies are wonderful! I love that they are no bake! So easy and yummy! Thank you!
Gotta love the no bake recipes!
Such a great snack that’s nutritious and easy! I had never thought to make cookies with quinoa!
Right?! Such a great way to enjoy a healthy cookie!
These quinoa cookies are the best!