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Chocolate quinoa crisps are the kind of recipe that once you see how easy they are and how delicious they are, they’ll be on repeat every week. 

Summer is the peak time for no-bake treats. It’s hot. It’s sweaty. People are avoiding their ovens and their kitchens like the plague. 

But, what are you to do when you just want some cookies? Dun dun da daaa I made no-bake cookies.


  • 1/2 cup refined coconut oil, melted
  • 1/4 cup agave nectar
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1 1/2 cup puffed quinoa


  1. Gather and measure ingredients
  2. Add the melted coconut oil, agave nectar, cocoa powder, and vanilla to a medium bowl.
  3. Whisk until smooth
  4. Pour the puffed quinoa into the bowl.
  5. Use a rubber spatula to fold in the puffed quinoa and coat it with the chocolate mixture.
  6. Use a cookie scooper to scoop about 8 mounds onto a baking sheet lined with parchment paper.
  7. If the mixture is chilly, it will harden and be difficult to scoop. Microwave it for about 10 seconds to loosen up the batter if needed.
  8. Use your fingers to gently press the tops to flatten them out.
  9. Pop in the fridge or freezer for 1 hour until hardened.
  10. Enjoy immediately or transfer to a bag or container to store in the fridge until you’re ready to eat!

Thank you The Toasted Pine Nut for this popping recipe!