Saturday, September 15, 2012

The Best Gluten-Free Quinoa Cookies

I had my doubts, but it's true you can make really good cookies and have them be healthy. Quinoa is the only grain that is a whole protein and has tons of vitamins and minerals. It's also so easy to cook...about 10 minutes and no fuss.

I added both sugar and dates to these cookies for some variety and it still keeps the glycemic index down a bit.
Here's the good stuff:


  • 1 1/2 cups Bob's Red Mill GF flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup (1 stick) butter, room temperature or melted
  • 1/2 cup coconut sugar (or other sweetener)
  • 12 pitted dates
  • 2 eggs (or 2 tablespoons flax seed processed with 2 tablespoons water, mix until frothy)
  • teaspoons vanilla extract
  • 1 cup cooked quinoa, cooled
  • 1 cup rolled oats
  • 1 cup dried cranberries or cherries
  • 1/2 cup walnut pieces or other favorite nut


Preheat oven to 375°. Line 2 baking sheets with parchment paper. 
Mix flour, salt, baking powder, and baking soda in a medium bowl. 
Using a food processor, mix butter, sugar, and dates until it becomes a paste. 
Add eggs and extracts and mix until fluffy.
Remove from processor and transfer to a large bowl. 
Mix in flour mixture, 1/2 cup at a time. 
Then, add quinoa, oats, cranberries, and nuts. 
Spoon dough in 2-tablespoon portions onto prepared sheets.
Bake cookies until golden, approximately 30 minutes. Timing is tricky with gluten free baking, so just check on them until they are a nice golden brown-blondish. 
Transfer cookies to a wire rack and let cool.
These can be frozen for up to 1 month.

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