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cookie - Quinoa Coconut Cookies


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Rate this recipe 4.4/5 (7 Votes)


  • 1/2 c natural peanut butter
  • 1/3 c raw agave nectar
  • 2 T freshly ground flax seeds
  • 2 c cooked quinoa, completely cooled (Make sure this is not too wet or the cookies won’t hold together. It should be on the dry side and fluffy. If yours is pretty saucy, make sure to cook it a bit longer to evaporate the excess water.)
  • 1 c rolled oats
  • 1/2 c dried, shredded, unsweetened coconut
  • 1/4 c chocolate chips


Adapted from


Step 1

Preheat the oven on its lowest setting. Mine was 170 degrees F. Line two cookie sheets with parchment paper. The parchment paper is non-negotiable. (FYI, you could easily pull this off in a dehydrator or solar oven, if you have either.)

In a bowl, mix together the peanut butter, agave, and ground flax seeds. Mix in the quinoa, oats, and coconut. Fold in the cacao nibs if you’re using them. Your mixture should be pretty clumpy, as shown below. If your quinoa was a bit on the wet side when you started, it may not want to hold together at this point. If that’s the case, toss in a bit more flax and peanut butter and see if that helps.

Next, scoop tablespoons of delicious quinoa goop onto the parchment paper and flatten them with your fingers. Lick your fingers off. Continue the process until you’ve used up or surreptitiously managed to eat the entire batch. Make sure the cookies have decent structural integrity, as they’ll dehydrate slightly in the oven and small weak spots will become bigger. In other words, make sure they’re pretty tightly formed.

Put them in the oven and let them set up for about an hour. (my cookies took 1 ½ )

Make sure to store leftover cookies in the fridge and consume them within a week.

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