I was over-the-moon excited to find this recipe on Heather Nauta’s Healthy Vegan Eating website! Quinoa in a cookie?! That rocks!! Quinoa is one of those amazing superfoods that has all the essential amino acids, aka it’s a complete protein. But the quinoa isn’t the only ingredient in this cookie that does a body good. Tahini, almond milk, flax, and cinnamon are a few of the other power-punched ingredients that give these cookies staying power and serve up many nutrients.
I altered the recipe a bit by adding fresh, hand-picked blueberries-YUM!! If blueberries aren’t your favorite, raisins, unsweetened coconut, and pecans are a few other mix ins that come to mind. If you’re really craving something sweet, perhaps dark chocolate chips or raw cacao nibs.
I plan to fiddle around with this recipe more in the future to try peanut butter quinoa cookies and oatmeal raisin quinoa cookies. I look forward to testing those out! :-)
Unfortunately, we ate these too quick to get a picture (or maybe I didn’t think of taking a picture until it was too late :-) I enjoyed my blueberry quinoa cookies as part of breakfast and lunch one day, and for an after dinner snack. And I personally liked warming them up a little to get the blueberries warm and explosive.
I hope you enjoy!
Quinoa Cookies Ingredients
- 1/2 cup quinoa (dry measure)
- 1/3 cup tahini (ground sesame seed-look in international aisle if at a mega-grocery store)
- 1/4 cup pure maple syrup
- 1/4 cup non-dairy milk (I used almond milk)
- 1/4 cup ground flax seeds
- 1-2 tsp ground cinnamon
- 1 tsp vanilla
- 1/4 tsp ground nutmeg
- 1 1/2 cups brown rice flour
- 1/2 -1 cup blueberries
- OPTIONAL add ins: raisins, unsweetened coconut, pecans, dark chocolate chips (vegan if that’s your goal)
Quinoa Cookies Directions
- Cook the quinoa in 1 cup water with a pinch of salt, bringing it to a boil then turning down to low to simmer for 15 minutes.
- Mix together the tahini, pure maple syrup and non-dairy milk in a bowl until smooth. Stir in the flax, cinnamon, vanilla, nutmeg and a pinch of salt.
- Once the quinoa is cooked, stir it in with the wet ingredients. Then mix in the brown rice flour, using more or less to get the right cookie dough texture.
- Fold in the blueberries.
- Put spoonfuls of batter on a lined or greased cookie sheet. Put in the oven at 350 degrees F, for about 20 minutes.