Quinoa Pumpkin Chocolate Chip Squares

Quinoa adds a wonderful texture, protein, antioxidants, and fiber to these squares. You won’t feel guilty having your second!

Serves: 20Hands-on: 30 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 20


  • cooking spray
  • 2 cups wheat-free all-purpose flour
  • 1⁄2 cup ground flaxseed
  • 1 tsp. pumpkin pie spice
  • 1 1⁄2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1⁄2 tsp. salt
  • 1⁄2 cup butter, at room temperature
  • 2 Tbsp. turbinado sugar
  • 3 Tbsp. pure maple syrup
  • 1 large egg
  • 1 cup cooked quinoa, cooled
  • 1 1⁄2 tsp. wheat-free vanilla extract
  • 1 1⁄2 cups pumpkin purée
  • 3⁄4 cup dark chocolate chips


  • Preheat oven to 350°F. Spray a 9-by-9-inch or 9-by-13-inch baking dish with gluten-free nonstick cooking spray.
  • Mix flour, flaxseed, pumpkin pie spice, cinnamon, baking soda, and salt in a medium-sized bowl. Set the bowl aside.
  • In a large bowl, mix the butter, sugar, and maple syrup until thoroughly combined. Add egg, quinoa, and vanilla and mix again.
  • Slowly add in pumpkin purée and continue to mix well. Once completely mixed, slowly add flour mixture. Feel free to add small amounts of water in increments of 1 teaspoon if batter seems too thick.
  • Once the flour mixture is thoroughly mixed, add chocolate chips and mix well. Pour into prepared baking dish.
  • Place in oven and bake for 40 minutes or until you place a toothpick in the center and it comes out clean. Allow to cool before cutting into squares.