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cookie - quinoa cookies


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Rate this recipe 4.4/5 (15 Votes)
cookie - quinoa cookies 1 Picture


  • 350 grams whole-grain flour mix
  • 60 grams quinoa flour
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons grated nutmeg
  • 195 grams (1 1/2 cups) gluten-free rolled oats
  • 1 3/4 cup quinoa flakes
  • 228 grams (1 cup or 2 US sticks) cold unsalted butter, cut into pieces
  • 1 cup lightly packed dark brown sugar
  • 1 cup sucanat
  • 2 large eggs, at room temperature
  • 2 tablespoons unsulphured molasses
  • 2 teaspoons pure vanilla extract


Adapted from


Step 1

Preparing to bake. Preheat the oven to 350°. Cover a baking sheet with parchment paper.

Mixing the dry ingredients. In a large bowl, whisk together the whole-grain flour, quinoa flour, salt, baking powder, soda, and nutmeg. Whisk until the ingredients are well-combined and aerated. Set aside.

Combine the oats and 1 cup of the quinoa flakes and set aside.

Creaming the butter and sugar. Add the butter, brown sugar, and sucanat to the bowl of a stand mixer. On low speed with the paddle attachment, run the mixer until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, allowing the mixer to run for 1 full minute between eggs. Scrape down the sides. Pour in the molasses and vanilla extract and mix for a moment.

Finishing the dough. With the stand mixer running, add the flour mixture 1/3 at a time, allowing the dough to mix in between each addition. Add the oats-quinoa flake mixture and run the mixer for 1 minute. Scrape down the sides.

The dough will be crumbly. Don’t worry. They come together when you form them into balls. Scrape the dough onto the counter and let any remaining flour or dry ingredients tumble on top. Gently, work any remaining flour into the dough.

Baking the cookies. Form cookie balls of about 50 grams each. Roll each cookie ball in the remaining quinoa flakes. Put the cookie balls onto the baking sheet, leaving about 3 inches between them.

Slide the baking sheet into the oven. Bake until the cookies are golden brown, about 15 to 18 minutes, turning the baking sheet in the oven halfway through. Pull the baking sheet out of the oven. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack and bake the remaining cookies.

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