Best Quinoa Cookies Recipes

QUINOA COOKIES

Steps:

• Bring water and quinoa to a boil in a saucepan. Place a cover on the saucepan, reduce heat to medium-low, and cook at a simmer until the moisture is absorbed completely, 15 to 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Mix cooked quinoa, coconut, oats, flour, brown sugar, mashed bananas, applesauce, peanut butter, vanilla, salt, baking soda, and baking powder together in a large bowl. Fold chocolate chips into the quinoa mixture; drop by spoonful onto prepared baking sheets.
• Bake in preheated oven until browned around the edges, 20 to 25 minutes. Allow cookies to set up a few minutes before transferring to a cooling rack

QUINOA CHOCOLATE CHIP COOKIES

Steps:

• Place the quinoa in a dry pan over medium heat. Cook, stirring occasionally, until the quinoa is evenly toasted and beginning to pop, 3 to 4 minutes. Remove from the heat and allow to cool completely.
• Add the melted butter, coconut sugar and vanilla extract to a medium bowl. Using a rubber spatula, stir to combine and soften the sugar. Add the egg and egg yolk and stir until smooth. Add the almond flour, coconut flour, baking soda and salt and stir until it forms a soft dough. Add the chocolate chips and quinoa and stir to evenly distribute. Refrigerate for at least 4 hours or up to overnight.
• Preheat the oven to 350 degrees F.
• Line 2 rimmed baking sheets with parchment paper. Scoop 1/4-cup balls of cookie dough evenly onto the baking sheets leaving 2 inches between each scoop. Flatten them slightly. Bake, rotating halfway through, until the edges are just set and the centers are still slightly underdone, 13 to 15 minutes. Allow to cool for 10 minutes on the baking sheets, then remove to a wire rack to cool completely.

PUMPKIN-QUINOA OATMEAL COOKIES

Steps:

• Preheat the oven to 350˚ F. Lightly coat 2 baking sheets with cooking spray. Whisk the flour, cinnamon, baking powder and salt in a medium bowl.
• Beat the butter and brown sugar in a large bowl with a mixer on medium speed until fluffy and pale, about 3 minutes. Beat in the egg, pumpkin and vanilla, scraping down the bowl occasionally, until combined. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Add the oats, pepitas, cranberries and quinoa and beat on low speed until combined.
• Scoop 2-inch balls of dough (about 3 tablespoons each) and arrange 2 inches apart on the baking sheets. Coat the bottom of a drinking glass with cooking spray and gently flatten the cookies to a 1/2-inch thickness (about 2 1/2 inches in diameter).
• Bake until the cookies are dry on top and crisp around the edges, 14 to 16 minutes. Let cool 5 minutes on the pans, then transfer to a rack to cool completely.

QUINOA OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
• Place 1 cup oats in a food processor; pulse 7 to 8 times. Add quinoa and pulse until finely chopped.
• Transfer oat and quinoa mixture to a large bowl. Add remaining 1 cup oats, applesauce, eggs, sugar, vanilla extract, baking soda, and salt; mix well to combine. Fold chocolate chips and pecans into the batter.
• Drop tablespoons of batter onto the baking sheet.
• Bake in the preheated oven until edges are golden, about 14 minutes. Let sit on the baking sheet for 1 to 2 minutes before moving to a wire rack to cool, about 25 minutes.

QUINOA OATMEAL COOKIES

Steps:

• Bring the water to a boil in a saucepan. Rinse the quinoa and add to the water, cover the pan, reduce heat to medium low and cook at a simmer until the water is absorbed, approximately 15 minutes.
• Preheat the oven to 350°F Lightly grease 3 baking sheets and set aside.
• In a large bowl, combine everything except for the chocolate chips, and mix until well blended. Fold the chocolate chips into the quinoa mixture.
• Using a small ice cream scoop, drop the cookie dough onto the prepared cookie sheets.
• Bake until browned around the edges, 15 to 20 minutes. Allow cookies to set up a few minutes before transferring to a cooling rack.

QUINOA CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with baking parchment paper.
• Mix flour, baking powder, and baking soda together in a bowl.
• Beat butter and brown sugar with an electric mixer in a large bowl until smooth. Beat 1 egg into butter mixture. Beat second egg into mixture along with the vanilla extract; add flour mixture and stir until it just forms a batter. Fold chocolate chips, quinoa flakes, oat bran, and cream through the batter to distribute throughout.
• Roll dough into small balls and arrange on prepared baking sheet with at least 2 inches between balls.
• Bake in preheated oven until lightly browned, about 10 minutes. Let cookies cool on pan for 10 minutes before removing to a wire rack to cool completely.

CRISPY QUINOA COOKIES (WHEAT-FREE)

Steps:

• Preheat oven to 350 degrees.
• Beat honey, brown sugar, margarine, peanut butter and vanilla in medium bowl until creamy. Combine rice flour, quinoa flakes, baking soda and salt in small bowl. Add to mixture and beat until well blended. If desired, add nuts.
• Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12-15 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet.

CRISPY QUINOA SHORTBREAD COOKIES

Steps:

• Heat oven to 400°F. In large bowl, beat butter and sugar with electric mixer on medium speed until creamy. Add flour; beat until crumbly. Shape dough into flattened round; wrap in plastic wrap. Refrigerate 30 minutes.
• Meanwhile, in small bowl, toss cooked quinoa and 1 teaspoon oil to coat. Spread evenly in 15x10x1-inch pan. Bake 10 to 12 minutes, stirring once, until quinoa is light golden brown and crisp. Cool completely, about 20 minutes.
• Reduce oven temperature to 350°F. Unwrap dough. On lightly floured surface, roll dough 1/2-inch thick. Cut with 2 1/2-inch round cutter, rerolling dough as necessary. Place 1/2 inch apart on ungreased cookie sheets.
• Bake at 350°F 16 to 20 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• Place sheet of waxed paper on cookie sheet. In small microwavable bowl, microwave chocolate baking chips and 1 tablespoon oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Dip half of each cookie into melted chocolate; allow excess to drip off. Place on waxed paper. Sprinkle chocolate with black sesame seed, crispy quinoa and orange peel.

CLASSIC PEANUT BUTTER COOKIES WITH QUINOA FLOUR

Steps:

• Mix butter, peanut butter and sugars. Beat in eggs.
• In a separate bow sift flour, baking powder, baking soda, and salt together.
• Stir flour mixture into peanut butter mixture. Refrigerate for 1 hour.
• Preheat oven to 375°F.
• Roll into 1 inch balls, flatten, and place on greased baking sheet. Bake for 10 minutes or until cookies begin to brown. Do not over-bake.

QUINOA COOKIES - GLUTEN FREE!

Steps:

• Heat oven to 350°F.
• Beat honey, brown sugar, margarine, peanut better and vanilla in a medium bowl until creamy.
• Combine rice flour, quinoa flakes, baking soda, salt and cocoa in a small bowl.
• Add dry ingredients to mixture and beat all ingredients until well blended.
• Stir in chocolate chips.
• Put teaspoon sized amounts onto an ungreased cookie sheet.
• Bake for 15 minutes or until light golden brown.

QUINOA AND OATMEAL COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix quinoa, peaches, coconut, almond butter, brown sugar, spinach, and vanilla extract together in a large bowl until well combined. Add oats and mix well.
• Mix flour, milk powder, cinnamon, baking soda, baking powder, and salt together in a small bowl. Add the flour mixture to the quinoa mixture. Mix until combined.
• Scoop mixture by large spoonfuls onto ungreased cookie sheets.
• Bake in the preheated for 15 to 18 minutes. Allow to set for 2 minutes on the baking sheet before transferring cookies to wire racks to continue cooling.

ALMOND-CRANBERRY QUINOA COOKIES

Steps:

• Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Whisk flour, salt, baking powder, and baking soda in a medium bowl. Using an electric mixer, beat butter, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes. Add eggs and extracts; beat until pale and fluffy, about 2 minutes. Beat in flour mixture, 1/2 cup at a time. Stir in quinoa, oats, cranberries, and almonds. Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1" apart.
• Bake cookies until golden, 12-15 minutes. Transfer cookies to a wire rack and let cool. DO AHEAD: Store cooled cookies airtight at room temperature for 1 day, or freeze for up to 1 month.

QUINOA OATMEAL TODDLER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat butter, brown sugar, and white sugar together in a bowl until fluffy. Add egg and vanilla extract; mix until combined.
• Whisk flour, baking soda, and salt together in a bowl; add to butter mixture until dough is just mixed. Fold in oats and quinoa. Drop dough by teaspoonfuls onto baking sheet, approximately 2 inches apart.
• Bake in the preheated oven until edges are golden, 10 to 15 minutes. Let cool on baking sheet for 5 minutes; transfer to a wire rack to cool completely.

QUINOA PB&J COOKIES

Steps:

• 1. Adjust an oven rack to the middle position and preheat the oven to 350°F/175°C. Line 2 rimmed baking sheets with silicone baking mats or parchment paper. If using parchment paper, lightly coat it with vegetable oil or cooking spray.
• 2. With an electric mixer, beat together the confectioners' sugar, dark brown sugar, butter, and peanut butter until smooth. Beat in the vanilla.
• 3. In a medium bowl, whisk together the flour, baking powder, and salt. Beat the flour mixture into the peanut butter mixture a small amount at a time.
• 4. Using a 1-tablespoon/15-milliliter measuring spoon or equal capacity ice cream scooper, scoop the dough onto the prepared baking sheets, placing each cookie about 1 1/2 inches/4 centimeters apart. Roll the dough between your palms and make a dip with your thumb in each. Fill each dip with 1/2 teaspoon jam or jelly.
• 5. Bake the cookies until light golden, about 15 minutes, rotating the baking sheet halfway through the baking time. Transfer the baking sheet to a cooling rack and cool completely before serving.

QUINOA PEANUT BUTTER COOKIES

Steps:

• Make sure Quinoa is cooked and cooled before mixing.(If you mix it while it's hot then it will melt the peanut butter, It's ok but then it will be runny when you are dropping into cookie sheet.).
• Preheat oven to 350°F.
• Mix all of the ingredients together.
• Spray a little Pam at bottom of cookie pan. or use non stick cookie sheet. I even used a Pyrex dish.
• Drop spoonfuls of the cookie mix into cookie pan/sheet.
• Bake for about 10 to 15 minutes or until light brown.
• Chill and serve. makes about 12-16 cookies depending on spoon size.

CRISPY QUINOA COOKIES

Steps:

• Heat oven to 350 degrees.
• Beat together sugar, honey, applesauce, vanilla, peanut butter.
• In separate bowl, mix the dry ingredients and mix them into the honey mixture. Once mixed, add the optional nuts or raisins.
• Drop by teaspoons ful onto ungreased cookie sheet, spacing about 2" apart.
• Bake 12-15 minutes and cool 1 minute before removing from pan.

ALMOND-CRANBERRY QUINOA COOKIES

Steps:

• Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Whisk flour, salt, baking powder, and baking soda in a medium bowl. Using an electric mixer, beat butter, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes. Add eggs and extracts; beat until pale and fluffy, about 2 minutes. Beat in flour mixture, 1/2 cup at a time. Stir in quinoa, oats, cranberries, and almonds. Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1" apart. Bake cookies until golden, 12-15 minutes. Transfer cookies to a wire rack and let cool.

QUINOA COCONUT COOKIES

Steps:

• Beat together butter. peanut butter, eggs, vanilla and sugar until smooth
• In another bowl, combine the flour, coconut, baking powder and baking soda. Add the dry ingredients to the peanut butter mixture and mix until smooth. Still in the Quinoa and chocolate chips.
• Drop spoonfuls of cookie dough onto greased cookie sheet. Bake at 375 degrees for 9 minutes or until edges are golden
• Cool on cookie rack

DR. OZ. QUINOA CHOCOLATE CHIP COOKIES

Steps:

• In a small bowl, combine the peanut butter, applesauce, honey, vanilla and salt.
• Add the rest of the ingredients and mix until combined.
• Spoon rounded tablespoons of cookies on a cookie sheet lined with parchment or wax paper.
• Place in the freezer to set, about 20 minutes. Enjoy!

LOADED QUINOA COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cook quinoa and set aside to let cool.
• Mix flour, vital wheat gluten, flaxseed meal, oats, salt, baking powder, baking soda in a bowl.
• Beat coconut oil, honey, agave, eggs, vanilla, cinnamon together.
• Then add in the flour mixture, dried cranberries and chocolate chips.
• Spoon dough onto cookie sheet.
• Bake for 10-12 minutes, until golden brown.