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Servings: 24

Weight Watcher Smart Points: 7

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 ½ cup of almond flour (or almond meal)
  • 1 teaspoon of baking powder
  • 1 cup dark chocolate chunks or chips
  • 1 cup cooked quinoa (see how to cook quinoa here)
  • ½ - ¾ cup unsweetened desiccated coconut (or more if necessary)
  • 2 large eggs
  • ¾ cup of honey
  • 1 teaspoon of salt
  • ½ cup of unsalted butter, room temperature
  • 1 ½ teaspoon of pure vanilla extract


  1. Preheat oven to 375 deg Fahrenheit (180 deg cel) and line two baking sheets with parchment paper.Whisk together almond flour/meal, salt, baking powder in a medium-sized bowl.In another bowl, whisk together butter and honey until light and fluffy
  2. Add eggs, pure vanilla extract and mix until pale and frothy
  3. Gently mix in the almond meal mixture, ½ cup at a time, then stir in cooked quinoa, chocolate chunks and coconut
  4. (If mixture is too liquid, add a bit more desiccated coconut).Scoop even amounts of the cookie batter and place on parchment paper-lined baking sheets, leaving an inch or so apart.Bake until golden, for around 12-15 minutes.

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