Double Quinoa Power Cookies
Prep time
Cook time
Total time
Your subconscious will register “cozy comfort” with this nostalgic combination of cranberries, walnuts and cinnamon. Cooked quinoa in the dough gives the cookies a unique and incredibly appealing texture reminiscent of oatmeal and a flavor hinting of toasted sesame.
Recipe by::
Recipe type: Cookie
Serves: 40
  • 1-1/4 cups quinoa flour
  • 1 tbsp arrowroot or cornstarch
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1 cup natural cane sugar or packed light brown sugar
  • 1 large egg
  • ½ cup virgin coconut oil, warmed slightly, or unsalted butter, softened
  • 1 tsp vanilla extract
  • 1-1/4 cups par-cooked cooked quinoa (see below), cooled
  1. Preheat oven to 350°F (180°C)
  2. large baking sheet, lined with parchment paper
  3. In a small bowl, whisk together quinoa flour, cornstarch, cinnamon, baking soda, and salt.
  4. 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.
  5. Drop dough by tablespoonfuls onto prepared baking sheet, spacing them 2 inches apart.
  6. 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.
Cooked Quinoa:

To prepare 1-1/4 cups of par-cooked quinoa, combine ¾ 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 8 to 10 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.

Vegan Option: Replace the egg with a flax egg: mix 1-1/2 tbsp flaxseed meal with 3 tbsp warm water and let stand for 5 minutes to thicken.

* You can add ⅔ cup dried fruits, such as raisins, blueberries, and chopped apricots, or your favorite nuts or seeds (a combination is great, too)
Recipe by power hungry at