Chocolate Chip Cookies with Quinoa

Back when Camille was a wee babe (which somehow simultaneously feels like forever ago and yesterday), I ate a lot of cookies. To be specific, these cookies by Mel. I loved them. While I should have been napping when the baby was napping, I was in the kitchen making these cookies. I just couldn’t get enough.

At 8 weeks old, Camille was waking at 2am and 6am. The only thing keeping my eyes open during those feedings was thick, chewy cookies with lots o’ stuff. I know Mel didn’t label them as lactation cookies, but with all the good ingredients and protein from the quinoa, I considered them as such. And therefore, my husband wasn’t allowed to touch them. It was glorious. He eats more than his portion of desserts ‘for two’ quite a bit, and not having to share dessert was a revelation, hah!

Superfood chocolate chip cookies: with quinoa!

Anyway, I wanted to keep the quinoa in the cookie, but also share it with those not lactating, so I came up with these chocolate chip cookies with quinoa.

The quinoa makes the cookies thick and soft, but the melted butter keeps them crisp around the edges, like a good chocolate chip cookie should be. Who knew that stirring in a superfood would make a cookie both chewy and crisp? The little quinoa curlicues get a little toasted and crisp in the oven. It’s basically perfection in a cookie with a high protein, super food status.

This cookie is so many shades of wonderful. Kinda like you ;)


I also have a recipe for a plain small batch chocolate chip cookies, if you’re looking for that!

Yield: 11 cookies

Chocolate Chip Quinoa Cookies

Chocolate Chip Cookies with Quinoa

Cookies made with cooked quinoa for a protein boost!

Prep Time 10 minutes
Cook Time 12 minutes
Additional Time 30 minutes
Total Time 52 minutes


  • 1 stick (4 oz.) unsalted butter, melted
  • 1/3 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1/2 cup cooked quinoa (cooled)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup semisweet chocolate chips


  1. In a medium bowl, whisk together the melted butter and sugars. Whisk until the butter is fully incorporated-no pools of oil on the outside. It may take some vigorous whisking.
  2. Next, whisk in the egg and vanilla.
  3. Finally, add the flour, quinoa, baking soda and powder, and salt and stir until well blended.
  4. Stir in the chocolate chips.
  5. Place the batter in the fridge for 30 minutes to set up a bit.
  6. Meanwhile, preheat the oven to 375, and line a baking sheet pan with silicone or parchment paper (silicone is preferred for even heat distribution).
  7. Scoop 10-12 cookies out onto the baking sheet, and bake the cookies for 12-14 minutes, until deeply golden brown around the edges.
  8. Let the cookies cool on the pan, and then transfer to a plate for serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 192Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 90mgCarbohydrates: 23gFiber: 1gSugar: 13gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram