Quinoa Cranberry Cookies [v]

Quinoa Cranberry Cookies [v]

I created this recipe for quinoa cranberry cookies last spring for a family gathering and just never got around to posting it. My lovely aunt quickly became a fan of these tasty cookies and has continued to pester… errr.. ask nicely for me to post the recipe. đŸ˜‰ I promised I would, and then I forgot, and then I promised again… and voila – here they are! These cookies were just a random creation… I wanted to do something with quinoa, and I was curious how it would do in cookies. I had also been on an amaranth kick. I love amaranth. So I decided to toss in some amaranth to the recipe.. it was a good choice. Quinoa on it’s own has a slight nutty flavor, which I thought would go nicely with cranberries. Olive oil contributes to the cookies smooth nutty flavor, and almonds are there to add a nice crunch.
These cookies have a beautiful multi-color due to the fact that I used half mixed quinoa (it comes in bulk at my grocery store.. it’s red, black, and white quinoa) and half red quinoa… so keep in mind if you use just one of these quinoas, the cookies will come out that color and won’t have the multi-color flecks! They will still taste the same though.. I promise. :)
quinoa cookies
  • 1/2 cup white whole wheat flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup olive oil
  • 1/3 cup brown sugar
  • 1/4 cup agave, honey or maple syrup
  • 2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water) or use 2 eggs.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3/4 cup cooked quinoa, cooled
  • 1/4 cup cooked amaranth
  • 1 cup old-fashioned oats
  • 1 cup dried cranberries
  • 1/2 cup slivered unsalted almonds


  1. Cook amaranth and quinoa in a pot together (about 1 cup water to 1 cup grain). Set aside.
  2. Combine the flax eggs, stir well, and set aside.
  3. Mix the brown sugar and all other wet ingredients, combine well.
  4. In a separate bowl, combine the dry ingredients.
  5. Add the flax egg to the wet mix, then gradually add the dry ingredients. When combined well, add the cooked quinoa/amaranth. Then stir in the cranberries and almonds.
  6. Roll small handfulls of the dough into balls, and flatten slightly, placing each on a greased baking sheet.
  7. Bake at 350 F (I apologize I cannot remember for how long…) until golden brown around the edges.
  8. Remove from oven, and enjoy!!


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