Double Quinoa Cookies with Cranberries & Walnuts

By Skinnygirl85

Ingredients

• 1-1/4 cups quinoa flour
• 1 tbsp cornstarch or arrowroot
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup natural cane sugar or packed light brown sugar
• 1 large egg
• 1/2 cup unrefined virgin coconut oil, warmed slightly, or unsalted butter, softened
• 1 tsp vanilla extract
• 1-1/2 cups cooked quinoa (see below), cooled
• 3/4 cup dried cranberries
• 1/2 cup chopped toasted walnuts or pecans

Details

Servings 42

Preparation

Step 1

Preheat oven to 350°F (180°C)
1 large baking sheet, lined with parchment paper

1. In a small bowl, whisk together quinoa flour, cornstarch, cinnamon, baking soda, and salt.
2. In a large bowl, using an electric mixer on medium speed, beat sugar, egg, oil and vanilla until blended. Stir in flour mixture until blended. Using a wooden spoon, Stir in quinoa, cranberries and walnuts.
3. Drop dough by tablespoonfuls onto prepared baking sheet, spacing them 2 inches apart.
4. Bake in preheated oven for 9 to 12 minutes or until golden brown. Let cool on pan on a wire rack for 2 minutes, then transfer to the rack to cool. Repeat with remaining dough.

Tips
* Other dried fruits, such as raisins, blueberries, and chopped apricots may be used in place of the raisins.
* If you have a nut allergy, toasted seeds (such as sunflower seeds, pepitas, hemp seeds) may be used in place of the nuts. The nuts may also be omitted entirely without any substitution.

Cooked Quinoa:
To prepare 1-1/2 cups of cooked quinoa, combine 1/2 cup quinoa and 1 cup water in a small saucepan . Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 12 to 15 minutes or until liquid is just barely absorbed. Remove from heat. Cover and let stand 2 to 3 minutes. Transfer to a bowl, fluff with a fork, and cool completely for use in the cookies.