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+ servings

Quinoa Cookies


  • Dry Mix
  • 1 1/2 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • ½ cup quinoa flour
  • 2 tsp salt
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 2 tsp nutmeg
  • 1 ½ cups rolled oats
  • 1 cup quinoa flakes

  • Wet Mix
  • 8 oz unsalted butter, cut into small pieces
  • 1 cup dark brown sugar
  • 1 cup natural sugar (Sugar in the Raw or Turbinado)
  • 2 Tbsp molasses (not blackstrap)
  • 2 eggs (large or XL)
  • 2 tsp vanilla extract

  • Finish
  • 1 cup quinoa flakes


  • In a medium-size bowl, whisk the dry ingredients.
  • Measure the oats and the quinoa flakes into a separate bowl.
  • Add the butter and sugars to the bowl of your standing mixer, and mix on low speed until the butter and sugars are just blended (~ 2 minutes). Scrape down the sides of the bowl frequently.
  • Add the eggs, one at a time, mixing on high speed for 1 minute after each addition.
  • Add the molasses and vanilla, and mix well
  • Add the dry mix to the bowl and beat on low until the flour is barely combined (~ 1 minute)
  • Add the oats and 1 cup of quinoa flakes, on low. This is a crumbly dough that will come together when the balls are formed.
  • On baking day, preheat the oven to 350° F and line 2 baking sheets with parchment paper
  • Place the quinoa flakes into a shallow bowl. Scoop balls of dough about 3 Tbsp in size and roll them into the flakes. Place the cookies onto the baking sheets, leaving about 3 inches between them.
  • Bake the cookies for 15 to 18 minutes, rotating halfway through.
  • They will be evenly golden born. Transfer the cookies to a wire rack and let cook
  • (If you aren't going to bake the batter all at once, shape the remaining dough into balls and coat them with the quinoa flakes; they'll stick better.) They can then be stored in the freezer for up to 3 months, or in the refrigerator for 1 week