March 09, 2022 2 min read


Sweet treats can be made healthy with the right ingredients! This cookie contains quinoa, which is a superfood that's high in vitamins, minerals, and protein! Give this recipe a try for a guilt-free treat any time of the day.

  • 4 flax eggs (4 tablespoons ground flaxseed meal + 1/2 cup water)
  • 1/2 cup tapioca starch
  • 2 teaspoons baking powder
  • 3/4 cup maple sugar (may substitute with coconut sugar)
  • 1 cup cooked quinoa
  • 1 teaspoon pure vanilla extract
  • 1 cup peanut butter (or other nut/seed butter)
  • 1/2 cup dark chocolate chips
  1. Cook one serving of quinoa per package directions. I like to do this the night before and store it in an airtight container in the fridge overnight, but if you do it the same day just allow for about 15-20 minutes of additional time to make these cookies.
  2. Preheat the oven to 350 degrees F. Make the flax eggs by combining the flaxseed meal and water together in a bowl and let it sit to 'gel up'.
  3. In a large bowl, whisk together the tapioca starch, baking powder and maple sugar. Add the cooked quinoa, vanilla, peanut butter (or other nut/seed butter) and flax eggs to the bowl and mix until a batter forms, then fold in the chocolate chips.
  4. Line a baking sheet with parchment paper, then using a large cookie scoop (about 2-3 heaping tablespoons of batter per cookie), scoop the cookie dough onto the baking sheet leaving a few inches in between cookies.
  5. Bake the cookies for 15-20 minutes, they should just start to look golden- avoid over baking unless you like crunchier cookies.
  6. Remove the cookies from the oven and let them cool for about 5 minutes, then using the back of a small bowl or measuring up gently flatten the cookies, not too flat. Let them cool to set up completely and then enjoy!
  7. Keep them stored in an airtight container on your counter for up to 3 days.


@healthylitttlevittles | www.healthylittlevittles

Gina Fontana, is the recipe developer, photographer, and certified health coach behind the popular blog Healthy Little Vittles, where she shares delicious plant-based, vegan, gluten-free recipes. In 2013, after a lifelong search for answers to her unexplained health ailments, Gina was diagnosed with thyroid disease. Switching to a gluten-free, plant-based diet transformed her life, prompting Gina to share her journey with others. Through her story, recipes and creative photography, Gina’s mission is to inspire people to pursue a healthier lifestyle. She is the published author of the books Moon Milk and The Beginner's Guide to Gluten-Free Vegan Baking. She lives in Columbus, OH with her husband, 5 year old son, 3 year old daughter, and two fur babies.