As an Amazon Associate I earn from qualifying purchases.

Vegan chocolate chip quinoa cookies are a tasty and satisfying treat! They are a great option for a sweet and savory dessert, an afternoon snack, or an awesome pre-workout energy boost. These healthy vegan cookies are super nutrient-dense, take only minutes to make, and don’t require any baking! 

completed Vegan Chocolate Chip Quinoa Cookies spread out on a white surface

I love to keep healthy snacks around the house! Anything that’s easy to grab on my way out the door for a workout or any time I get the munchies. These vegan quinoa chocolate chip cookies are the perfect solution!

You might also try a batch of beet energy balls, vegan sweet potato brownies, and summer fruit pizza! I think you’ll love them all.

Why This Recipe Works

  • No bake means no need to turn on the oven and heat up the house!
  • Healthy cookies for everyone! Vegan, dairy-free, and easy to make gluten-free!
  • Easy, simple, wholesome ingredients.

What Goes Into This Recipe

Let’s take a look at what goes into making this quinoa cookies recipe! There are also lots of ways to change up the recipe so keep reading for more ideas.

ingredients for Vegan Chocolate Chip Quinoa Cookies measured out on a white surface
  • Cooked quinoa: White quinoa cooks up softer and works best for making cookies.
  • Peanut butter: Use homemade or storebought! Feel free to try it out with other types of nut and seed butters such as almonds, cashews, or sunflower seeds.
  • Pure maple syrup: Use pure maple syrup when possible for the best flavor. Other options include agave syrup or another form of liquid sweetener though the flavor of the cookie may be slightly different.
  • All-purpose flour: If you want a gluten-free option you can substitute your favorite flour without gluten! A 1-to-1 blend isn’t necessary since you aren’t cooking! I really love using almond flour for them.
  • Walnuts: Or any other nut works too!
  • Oil: Any vegetable oil you prefer works fine!
  • Vegan chocolate chips: Semi-sweet chocolate chips are often dairy-free and vegan or for more intense chocolate flavor you can use vegan dark chocolate chips.
  • Coconut: Use shredded, unsweetened coconut.

How To Make No Bake Quinoa Cookies

  • 1) Combine all the ingredients in a medium mixing bowl and stir with a wooden spoon until thoroughly combined.
  • 2) Scoop the cookie dough into twelve similar-sized balls and press them into cookie-shaped mounds on a greased or lined baking sheet.
  • 3) Place them in the freezer for 20 to 30 minutes to set. Once they are firm they are ready to eat. 

Expert Tips 

  • Store in an airtight container in the refrigerator for up to one week.
  • If they’re in the freezer longer than thirty minutes, let them sit on the counter to soften up before eating.
  • Use leftover quinoa to make these! I think they work best with quinoa that’s already been cooked and cooled. So if you’re planning a meal with quinoa, just cook some extra and keep it refrigerated until you’re ready to make a batch of quinoa cookies.
  • Experiment with other mix-ins! 

FAQs

Can these no-bake quinoa cookies be stored at room temperature?

Yes, if the temperature in your house isn’t too hot but they probably won’t last as long when stored unrefrigerated.

The peanut butter and oil may cause them to soften significantly. So, they may become too soft and start to melt into each other if it’s too hot. I highly recommend storing them in the fridge. If they are too hard for you, let them sit on the counter for a bit before eating them so they can naturally warm up and soften a bit.

Does the quinoa in cookies need to be cooked first?

Yes, quinoa needs to be boiled in water first before eating it. This quinoa cookie recipe uses cooked quinoa. The stomach isn’t able to properly digest uncooked quinoa and it may even cause significant stomach discomfort for some people.

completed Vegan Chocolate Chip Quinoa Cookies spread out on a white surface

Variations

Don’t feel like you need to follow the recipe 100%! For these healthy vegan cookies, you can change up the vegan chocolate chips, nuts, and coconut to create more combinations.

TOP TIP: The trick is to keep the quantities the same so no matter what you choose, try to keep it around a three-quarters cup so you don’t upset the balance of moisture in the cookies.

Here are some ideas:

  • Add in some chia seeds or flax seeds.
  • Instead of nuts, use sunflower seeds or pumpkin seeds.
  • Swap out up to half of the flour for cocoa powder for a dairy-free chocolate version of quinoa cookies.
  • Change the flavor by using different types of nut butter.
  • Use cacao nibs instead of vegan chocolate chips for an intense chocolate flavor that’s not as sweet.
  • Add in some raisins, dried cranberries, or other dried fruits.

Photos by Alfonso Revilla

completed Vegan Chocolate Chip Quinoa Cookies spread out on a white surface

Vegan Chocolate Chip Quinoa Cookies

4.97 from 53 votes
Prep: 15 mins
Cook: 0 mins
Freeze: 30 mins
Total: 45 mins
Servings: 12 cookies
Chocolate chip quinoa cookies are a tasty and satisfying treat!  They are a great option for a sweet and savory dessert, an afternoon hunger-killing snack, or an awesome pre-workout energy boost. These healthy vegan cookies are super nutrient-dense, take only minutes to make, and don’t require any baking! 

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

  • Store in an airtight container in the refrigerator for up to one week.
  • If they’re in the freezer longer than thirty minutes, let them sit on the counter to soften up before eating.
  • Use leftover quinoa to make these! I think they work best with quinoa that’s already been cooked and cooled. So if you’re planning a meal with quinoa, just cook some extra and keep it refrigerated until you’re ready to make a batch of quinoa cookies.
  • Experiment with other mix-ins! 

Nutrition

Calories: 224kcalCarbohydrates: 25gProtein: 5gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.01gSodium: 50mgPotassium: 161mgFiber: 2gSugar: 13gVitamin A: 2IUVitamin C: 0.04mgCalcium: 37mgIron: 1mg

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.

Additional Info

Author: Lauren Bossi
Course: Dessert
Cuisine: American
Method: Freeze
Diet: Vegan
Keywords: cookies, dairy free, dessert, desserts, easy dessert, egg free, healthy, healthy cookies, no-bake, quinoa, quinoa cookies, simple recipes, vegan, vegan no bake cookies, vegetarian
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Lauren Bossi

My name is Lauren Bossi; I run Track & Field at the University of Hartford in CT. I’ve got a passion for running and plant-based eats. When I’m not wandering around the aisles of the grocery store I enjoy cooking, baking, photography, pun-writing and tag-saling.

More about Lauren Bossi

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

    1. 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! 🙂

  1. 5 stars
    I was pleasantly surprised how good quinoa could be in a cookie! This was so delicious and filling—the perfect afternoon snack 🙂

  2. 5 stars
    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!