Quinoa may be most known for its poppy texture in lunch and dinner recipes, but you can also reap the high fiber and protein benefits by unexpectedly adding it to dessert recipes.
Easily ground into a flour using a food processor, dry quinoa adds a wonderful nutty flavor.
Warm, spicy, slightly crunchy on the outside and soft and chewy on the inside, these are my new favorite treat — perfect with a cup of hot cider or ginger tea. Sweet enough on their own, they don't need to be rolled in sugar like traditional molasses cookies. These button-shaped bites are sure to satisfy your taste for spicy-sweet.
- 3/4 cup dry quinoa
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup Earth Balance
1/2 cup brown sugar
1/3 cup molasses
- Preheat the oven to 350° F. Lightly spray a cookie sheet with cooking spray.
- Grind the quinoa in a food processor until it becomes a fine powder — depending on how powerful your blender is, this could take a few minutes. If there are still some little chunks of quinoa, that's OK — it'll add a delicious crunch!
- In a medium bowl, combine the quinoa powder, flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- In a large mixing bowl, beat together the Earth Balance, brown sugar, egg, and molasses until smooth. Then beat in as much of the flour mixture as you can with the mixer. Stir in the rest of the flour until a thick dough forms.
- Use your hands to roll dough into small balls, and place 12 on the cookie sheet.
- Bake for 10 minutes or until the bottoms are golden brown.
- Pull them out of the oven, and you can flatten them slightly with the spatula. Allow to sit for one minute before moving to a rack to cool. Roll out the rest of the dough and bake — makes about 28 small cookies. Tastes best warm, and right out of the oven!
- Desserts, Cookies
- North American
- 28 cookies
- Total Time
- 29 minutes, 59 seconds
- Calories per serving