Quinoa Crunch Cookie Bars

Two words never thought I would say together: quinoa and cookies. BUT this was a crazy good combo of a chewy cookie base, and a chocolatey quinoa crunchy topping that tastes so similar to a Crunch bar!

vegan chocolate quinoa cookie bar

This recipe is part of a new series where I recreate nostalgic treats with a grown-up, chocolate rebellion. Whew! Long intro, but you know, we're older now, we drink greens instead of apple juice, appreciate the joy of a $20 avocado toast, and we're fine with adding quinoa into our cookies because it....tastes....so....good.

vegan chocolate quinoa crunch bars

Very simple recipe today! Happy Baking. Peace.


Makes 12 cookies

For the Cookie Base
1- Chocolypse! Salted Choco Chunker Cookie Kit (V)
3 TABLESPOONS- Filtered Water

For the Quinoa Chocolate Base
1 CUP- Chocolate Chips (or any chocolate, just make sure it's chopped)
1/2 CUP- Uncooked quinoa (also works with millet)
1 TABLESPOON- Coconut Oil


  1. Pre-heat oven to 350° F. Take out the two pouches from the Chocolypse! cookie mix packaging and find the one labeled Almond Butter Mix. Spoon out contents of pouch into a medium size mixing bowl.
  2. Add 3 tablespoons of filtered water and whisk until slightly thickened. About 30 seconds. 
  3. Stir in Flour Mix with a flexible spatula or mixing spoon until there are no white flour streaks visible. I know it's fun, but try not to over mix! :)
  4. Line an 8x8 inch baking pan with parchment paper that hangs over the top and press dough until you have an even layer. Place on the oven's center rack and bake for 20-22 minutes or until golden, but the top is still soft.
  5. While cookie base is cooling, heat a small skillet over low heat and add the quinoa. Toast until fragrant while stirring constantly. You know the quinoa is ready when it starts popping in the pan. Set aside off heat.
  6. Add chocolate to a medium-sized bowl and microwave for about 30 second increments, stirring between sessions until it has melted.
  7. Add the oil, toasted quinoa, and stir to combine.
  8. Pour chocolate over the cookie base in the 8x8 inch pan and refrigerate until everything has set. About 30 minutes.
  9. Pulling up from the parchment paper, take out of the pan, cut into squares and enjoy! 



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