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Lemon Pistachio Quinoa Cookies

These lemon pistachio quinoa cookies are packed with texture and nutrition. This recipe shows it is possible to make healthy cookies! Quinoa is much talked about because it has essential amino acids (a.k.a. complete proteins) and is gluten-free. It’s also high in folate, magnesium, phosphorus, and manganese.
Course Dessert
Cuisine American
Keyword gluten free cookie recipe, gluten free cookies, lemon cookies, pistachio cookies, quinoa cookies, vegan cookie recipe, vegan cookies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 cookies
Calories 252kcal
Author Heather Nicholds

Ingredients

  • 2 cups cooked quinoa
  • 2 tablespoons ground flaxseed
  • 3 tablespoons water
  • 1 large banana
  • ½ cup unrefined sugar
  • ½ cup almond butter or sunflower seed butter
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest optional
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • cups coconut flour brown rice flour, or ground almonds
  • ½ cup pistachios shelled and chopped
  • ¼ cup non-dairy chocolate chips

Instructions

  • 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.

Nutrition

Calories: 252kcal | Carbohydrates: 31g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 111mg | Potassium: 238mg | Fiber: 8g | Sugar: 14g | Vitamin A: 30IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 2mg