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Quinoa Chocolate Chip Cookies - Chewy, Nutty, and Comforting

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1 1/4 cups quinoa flour (store-bought or homemade from ground quinoa)
  • 3/4 cup all-purpose flour (or a 1:1 gluten-free blend, see notes)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup coconut oil or neutral oil (adds tenderness; use butter instead if you prefer all-butter)
  • 3/4 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg (room temperature)
  • 2 teaspoons vanilla extract
  • 1–2 tablespoons milk (dairy or nondairy), as needed for consistency
  • 1 1/4 cups semisweet chocolate chips (or a mix of chips and chopped dark chocolate)
  • Optional add-ins: 1/2 cup chopped nuts (walnuts or pecans), 1/3 cup unsweetened shredded coconut, or a pinch of cinnamon

Method
 

  1. Whisk dry ingredients. In a medium bowl, whisk quinoa flour, all-purpose flour, baking soda, baking powder, and salt until well combined. This prevents clumps and ensures even rise.
  2. Cream fats and sugars. In a large mixing bowl, beat the butter, oil, brown sugar, and granulated sugar until fluffy and slightly lighter in color, about 2–3 minutes. This step builds air for a softer cookie.
  3. Add egg and vanilla. Mix in the egg and vanilla until smooth. Scrape down the bowl so everything blends evenly.
  4. Combine wet and dry. Add the dry mixture to the wet ingredients. Stir on low until a soft dough forms. If it looks dry or crumbly, add 1 tablespoon of milk at a time until the dough holds together but isn’t sticky.
  5. Fold in chocolate. Stir in the chocolate chips (and nuts, if using). Distribute them evenly so every scoop has a good mix.
  6. Chill the dough. Cover and chill for at least 30 minutes, or up to 24 hours. Chilling keeps cookies thick and chewy and helps the quinoa flour hydrate.
  7. Preheat and prep. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and even browning.
  8. Scoop and space. Use a 1.5-tablespoon scoop to portion the dough onto the sheets, leaving about 2 inches between cookies. For prettier cookies, press a few extra chips on top.
  9. Bake. Bake for 9–11 minutes, until the edges are set and lightly golden but the centers still look soft. Do not overbake; they’ll finish setting as they cool.
  10. Cool. Let the cookies sit on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.