Quinoa? In cookies? I know, I know. I thought it sounded crazy too. But these quinoa cookies were one of the most intriguing recipes from the new book The Plant-Based Diet Meal Plan, so I had to give them a shot.
I even asked the author, my friend Heather Nicholds, if these were actually good. A silly thing to ask, because why on earth would she include a recipe that she didn’t love? But I just needed that extra comforting layer of “these are amazing” confidence. And I got it. Heather quickly replied:
I love these quinoa cookies. I’ve made them with many flavor variations, and this is my personal favorite. The first time I tried out this recipe idea (using cooked quinoa in a cookie) I was staying with my brother and his family, which includes 3 little boys. I wasn’t sure if they’d taste too “healthy” for the kids to enjoy.
But when the kids got home from school and day care and tried a bite, they went nuts for them! It was so fun watching their little faces light up as they gobbled them up in total joy. All the while, I knew that they were filling their growing bodies with nutrition and not setting themselves up for a sugar crash.
These quinoa cookies are now a top request from the kids and my sister-in-law when Aunt Heather comes to visit.
- 2 tablespoons ground flaxseed
- 3 tablespoons water
- 1 large banana
- 1⁄2 cup unrefined sugar
- 1⁄2 cup almond butter, or sunflower seed butter
- 2 cups cooked quinoa
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest (optional)
- 1 teaspoon pure vanilla extract
- 1⁄2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1⁄4 cups coconut flour, brown rice flour, or ground almonds
- 1⁄2 cup shelled and chopped pistachios
- 1⁄4 cup non-dairy chocolate chips
- Make ahead: Cook the quinoa in advance by putting 1 cup in a pot with 2 cups water, bringing to a boil, then simmering 25 minutes.
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- In a small bowl, mix the ground flaxseed with 3 tablespoons water and let it sit until it turns into a jelly-like texture (we call this a flax egg).
- Mash the banana in a large bowl, then mix in the sugar and almond butter until it’s smooth and creamy. Add the quinoa and the flax egg, along with the lemon juice, lemon zest (if using), and vanilla. Mix until everything is combined well.
- Add the baking soda, baking powder, and flour, and stir gently until all the dry ingredients are incorporated. Fold in the pistachios and chocolate chips.
- Form the dough into 12 to 16 balls. Place on the baking sheet and press them down flat with your hand. Bake for 20 minutes.
- Take them out of the oven, and let them cool for a few minutes before transferring them to a cooling rack and letting them cool completely. They will be a bit delicate until they’re fully cooled, so try to keep yourself— and your family—from diving in too soon.
- Per Serving (1 cookie): Calories: 330; Total fat: 17g; Carbs: 38g; Fiber: 12g; Protein: 10g
You can find many more recipes from Heather Nicholds in her vegan cookbook, The Plant-Based Diet Meal Plan. Heather is a vegan nutritionist with a vast amount of knowledge about holistic nutrition, and as such she incorporates wellness-promoting ingredients into all of her recipes. In this book, you’ll find a three-week meal plan to help you eat healthfully, deliciously.
This quinoa cookie recipe was shared with permission from Heather Nicholds. This post is not sponsored and all thoughts are my own. This article contains our Amazon affiliate links which help us keep the lights on here at World of Vegan!