Quinoa Chocolate Banana Cookies Recipe

quinoa chocolate chip banana cookies

Vegan quinoa cookies that are healthy with chocolate chips and no flour. This simple recipe is easy to make and full of good stuff. It’s suitable for paleo diets as the quinoa is sprouted.

Quinoa is actually a seed not a grain and is naturally gluten-free. This recipe is full of plant protein from the quinoa, cacao and flaxseeds.


These gluten free quinoa cookies are super easy to make as the quinoa is not boiled – the oven cooks quinoa. Use chocolate chips in these vegan quinoa cookies to make bursts of molten chocolate inside these semi hard cookies.

These did turn out better in testing. When I actually made these I may have blended the mixture for a bit too long making it quite hot. Resulting in the chocolate melting instantly when stirred into the batter.

easy quinoa cookies

It’s best if the batter only slightly melts the chocolate so you have chunks of chocolate left in. These cookies get a beautiful marbling effect from the melting chocolate.

quinoa chocolate banana cookies before baking

The most important part of this recipe is to blend the quinoa and flaxseeds until it’s all broken up. If the quinoa isn’t broken up then hard bits will be in the cookie and they won’t be great to eat.

Flax and linseed are the same thing. You can get it in many different colours from golden to brown. It adds protein, fibre and structure to this gluten-free cookie.

chocolate banana cookies

Chia seeds can be used in place of the flax seed if you prefer. They both have the same jelling effect needed for this recipe. Flaxseed was chosen purely to not affect the colour, but the same amount of chia seed won’t affect the colour that much.

This recipe is sweetened purely with fruit. If you don’t have a sweet tooth the dates can be left out as they are purely there for sweetness, but they do also add fibre and vitamins.

quinoa banana cookies

Dates can be substituted with just about any other dried fruit.

I know one question I will get for this is what to use instead of banana. Really the banana is vital but you may be able to replace it with sweet potato, the resulting cookie will be different but still good.

gluten free quinoa cookies

Quinoa is soaked in this recipe to make it easier to blend and for the body to digest. There is no need to cook your quinoa as raw quinoa is sprouted and then cooked in the oven.

no flour quinoa cookies

I’m using very dark 84% cacao chocolate for this recipe. You could use cocoa or cacao powder if you prefer or a no added sugar chocolate. I do think it works best with small chunks of chocolate as they often bubble up making the cookie look like a chocolate volcano.

quinoa chocolate cookies

Overripe bananas that are too soft to eat as a snack are perfect for this quinoa cookie recipe.

Yield: 16 quinoa cookies

Quinoa Chocolate Cookies

quinoa chocolate chip banana cookies

Cookies made without any flour, butter, eggs, sugar or milk. These quinoa cookies are vegan and gluten free. Made from whole quinoa grain that's soaked and sprouted. A complete plant protein and high in fibre.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 2/3 cup / 100g Quinoa
  • 3.5 oz / 100g Chocolate
  • 1/2 cup / 80g Flaxseed
  • 2 Bananas
  • 1/2 cup / 90g Dates
  • 1/3 cup / 80 ml Water


  1. Soak the quinoa in water for at least an hour or overnight.
  2. Drain and rinse the quinoa and add everything apart from the chocolate to a blender.
  3. Blend until all the quinoa is broken up. A small bullet 600w blender is enough for this or a high-speed blender.
  4. Chop the chocolate into chunks and stir into the slightly warm batter.
  5. Leave for a few minutes to let the flaxseed firm up the mixture.
  6. Spoon onto greaseproof paper then bake for 30 mins at 180C / 375F.
  7. Leave to cool and firm up for 5 minutes after taking out of the oven and enjoy within 5 days.

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Nutrition Information



Serving Size


Amount Per Serving Calories 97Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 1mgSodium 7mgCarbohydrates 14gFiber 3gSugar 9gProtein 2g
Vegan quinoa cookies that are healthy with chocolate chips and no flour.

Quinoa is actually a seed although it’s often used like a grain. Unline grains it’s relatively high in nutrition and a high-quality protein source as it contains all the essential amino acids.

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44 thoughts on “Quinoa Chocolate Banana Cookies”

    1. Yes, it’s at a lower temp (190c) for health reasons and the quinoa is being cooked from raw. Let me know how you get on if you try the recipe 🙂

      1. This recipe is difficult to follow/make sense of. First, it says to add the chocolate “to the slightly warm batter” in #4. What suddenly has made the batter warm? Then in the comment section you say that the cookies are baked at a “lower temperature” and that is why they bake for “30 minutes.” This is very confusing…375 degrees is not a low temperature, in my opinion. I think I’ll pass…thanks.

        1. Bastian Durward

          Hi there, the batter is warm from the friction of blending for a few mins – check out the writing for more on this. I consider 375f a lower temperature as the 3 different temps things are baked at is in most cases either 375, 400 and 425. Just my opinion that’s a lower temp. It worked best at this rather than 400 or 425. I hope you do try this quinoa cookie recipe and get back to me!

  1. Brill recipe, I added some cranberries to this and they turned out great! Next time I will add some orange juice and orange zest to make them chocolate orange

  2. It looks amazing! Do you happen to have the nutritional information for them? Would love to make some for my dad who has diabetes, thanks!

    1. Thanks, sure here is the rough nutritional information – just take it as a guide as it was generated automatically and can sometimes make mistakes

      Nutrition Facts
      Servings 16.0
      Amount Per Serving
      calories 56
      % Daily Value *
      Total Fat 1 g 2 %
      Saturated Fat 0 g 1 %
      Monounsaturated Fat 0 g
      Polyunsaturated Fat 0 g
      Trans Fat 0 g
      Cholesterol 0 mg 0 %
      Sodium 2 mg 0 %
      Potassium 127 mg 4 %
      Total Carbohydrate 10 g 3 %
      Dietary Fiber 2 g 9 %
      Sugars 7 g
      Protein 1 g 2 %
      Vitamin A 0 %
      Vitamin C 5 %
      Calcium 0 %
      Iron 0 %

    1. I’m not sure exactly, but i’ve formatted the recipe so it can be imported into sites like my fitness pal for more nutritional information

  3. I really have to compliment the music piece u have chosen for this video. Outstanding to listen to it while watching pure healthy vegan plant food being made to nourish the entire body. How can I find this particular piece of music, what is the title?

    1. Thanks glad you liked it – several people did complain and said it was too depressing, you can’t please everyone every time. Just looked it up and its called ‘the temperature of the air on the bow of the kaleetan’ 🙂

  4. These look great! I’ve been looking for a healthier cookie. I have some quinoa flour I’ve been meaning to use for a while but have never had the chance. Do you know if it would be alright to substitute that (in grams) for the dry quinoa? If not I’ll happily test it out and get back to you (:

    1. Thanks, I think that would work but you will need to add a bit of water. It’s not quite as good as the quinoa won’t have been sprouted but should still work 🙂

    1. I didn’ t understand the exact process about the quinoa..its cooked or not pls?soaked in room temperature water pls?thank you

  5. I can’t get these ingredients to move in the blender. Tried a small and a large blender and neither are working. I’m so sad.

    1. Oh no sorry to hear that! Did you soak the quinoa? I haven’t had any problems with that but maybe try adding some more water. I always put the bananas closes to the blades

  6. My mixer sounded as if it was dying and smelt kind of i dont want to say burnt..
    But i hope its alright i didnt care mix for more then 1min 30 sec and break and then mix 1min 30 sec again. Looking back at the video again i see your mix is a lot thicker?
    and mine seems more runny, i still think i have a more powerful mixer..
    I’ll try 175 C for 15 minutes mine look a lot thinner.

    1. SOrry to hear that, always stop if the blender sounds like it’s under pressure and add a bit more water. I blended in two sessions. Hopefully they turned out OK?

      1. Hi Bastien: This is one of my favorite quinoa recipies. I lived in Bolivia for several years and eat quinoa almost daily. I believe the writing is quite clear, just need to do small steps the first time. Ripeness of banana has much to do with blending. If it’s not totally soft cut it lengthwise first, then in pieces. It will mix n mash great. These are my go to treat for all my friends & vegan potlucks. (I also love the quinoa broccoli bread, make it w/ cauliflower or bell peppers as well.) Thanks for your dedication to healthy eating and patience with we slow learners.

        1. Ah thanks so much Liz, that’s great to hear. I just adore quinoa and use so much each month. Hopefully, these recipes show people different ways to use it other than just boiling. I still need to try your bell pepper quinoa bread recipe! Sounds great

    1. Bastian Durward

      Hi there, just normal white quinoa for this – I believe it’s prewashed as most of the quinoa in the UK is. let me know how the quinoa cookies turn out!

      1. I only have pre ground up flax seeds at my house, so I was wondering if you would know how much of it to put? I’m guessing it would be less that 1/2 a cup since that is the measurement for regular flax seed.

  7. I tried the recipe it was very good my diabetic son loved them. It did get thick in my Vita mixer but as you said, I just added more water until it was not working so hard.

    1. Great glad they went down well. It can be difficult to give precise measurements as quinoa can vary quite a bit. But glad you read to just add some more water so that the blender didn’t struggle.

  8. I have Made these in the food procesor but the quinoa inst broken up even if i try for 15 minuts long.
    So i had to add Tons of water. And the mix stil not good

    1. Ah sorry to hear that. What kind of food processor were you using? A blender works best for this a 600w bullet style breaks the quinoa in 10 seconds

  9. Can I use cocoa powder? What kind of “chocolate” are you referring to?

    This recipe seems to have received many mixed reviews/queries…I’m still looking forward to trying it as the ingredients are very interesting together.

    Thank you for sharing and answering everyone’s comments, much respect 🙂

    1. You can do, but I tend to use 80%+ dark chocolate so it melts and has chunks. Im not sure if the bad reviews are from people that have made it or not – lots seem to dislike the look of these.

    1. They’re best on the day they’re made as they don’t have added fat, but last for a a few days. I would freeze 90% cooked then cook the last 10% to defrost, but haven’t tried it! Do report back if you try it.

  10. Thank you for the recipe. Just gave it a try and it turned out ok. Cookies have texture of pancake and taste of bananas and chocolate. Overall like it. Next time I will put bananas and water in the blender first and then add dry ingredients.

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