Prep 20 mins
Cook 15 mins
These powerful little cookies have a mild molasses spice flavor. My husband and I are vegetarian, and these cookies are a great supplement and snack. They taste like cookies, but do a whole lot of good for your body! This is my version of Quinoa Tahini Cookies. *The gluten free flour nutritional information is not included in the chart. For each cookie, add an additional .33 grams of protein and .33 grams of fiber for a more accurate nutritional picture.
- 1⁄4 cup honey
- 1⁄4 cup blackstrap molasses
- 1⁄3 cup almond butter, creamy
- 1⁄4 cup peanut butter, organic creamy
- 1⁄2 cup coconut oil, extra virgin, room temperature (solid is ok)
- 1 cup gluten-free flour (I use Bob's Red Mill)
- 1⁄3 cup almond meal
- 1 teaspoon flax seed meal
- 2 tablespoons flax seed meal
- 3⁄4 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon ginger
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 cups quinoa, cooked
- 1 large egg
- Preheat oven to 350 degrees.
- Mix 1 teaspoon of ground flaxseed with a tablespoon of water. Set aside.
- In bowl of a mixer, add first 5 ingredients, and blend until well combined.
- Next, add flour, almond meal, remaining ground flaxseed, spices, baking soda, and salt.
- Add ground flaxseed and water mixture, which should already appear a bit thick or gelatinous.
- Mix altogether until well incorporated. You should have a thick sticky dough.
- Add egg and mix until blended.
- Add cooked quinoa, and mix briefly until dough is uniform.
- Drop by spoonful on parchment paper lined cookie sheets. These cookies spread out thin and flat but are soft and chewy, so leave room between spoonfuls.
- Bake for 15 minutes, or longer if you like crispy edges.