I love making quinoa cookies, they make the perfect nutritious post-gym snack packed full of protein-rich quinoa and nuts, the ‘mix-in’ options are pretty much endless – these versions use cacao nibs but you could also try adding other nuts, seeds or coarsely chopped dried fruits as well as flavours such as orange or almond.
In the past, I have typically used our cooked quinoa as the base of the cookie, however with our versatile quinoa flakes the texture is more like a traditional soft cookie. However, please remember that the nutty flavour of the quinoa will still come through so if you’re not yet a big fan try adding in just a small amount of the flakes to your regular almond flour to start with.
I preferred the cocoa cookies to the plain ones, partly because I love chocolate but also because the stronger chocolate flavour compliments the quinoa flavour nicely. I halved the batch and made a little of each so you could try the same.
Recipe: Almond Quinoa Cookies
Makes approx 12 small cookies
- 1 cup blanched ground almond flour
- 1 cup quinoa flakes
- ½ cup flax seeds
- 2 tsp cinnamon
- 1/2 tsp vanilla powder
- 3 Tbsp coconut syrup (to taste)
- ½ cup water
- ¼ cocoa for chocolate version (may need to increase water slightly)
- Pinch of salt
Mix all ingredients together well. Roll into small balls and press into cookies on a lined baking sheet. Press on cacao nibs or other toppings if desired.
Bake at 180C for approx 20 minutes until golden.
Note: I divided the dried mixture in half and added cocoa to one half of the batch then added the wet ingredients individually.
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