Quinoa Cookies Gluten Free Recipes
QUINOA BREAKFAST COOKIES
These vegan quinoa cookies are a great quick breakfast or healthy snack! Made with carrots, quinoa, and oats, they're naturally sweetened and gluten-free.
Provided by Jeanine Donofrio
Categories breakfast, snack
Time 30m
Yield 12 large cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Use a food processor or a blender to process the 1¼ cups rolled oats into a fine flour and measure out one level cup. In a large bowl, stir together the flour, the remaining 1 cup whole oats, baking powder, baking soda, cinnamon, and sea salt. Fold in the quinoa and then the shredded carrots, stirring until the carrots are completely coated with flour.
- In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes. In a medium bowl, combine the almond butter, coconut oil, and maple syrup and stir well to incorporate. Stir in the flaxseed mixture.
- Add the wet ingredients to the bowl of dry ingredients and fold until just combined. Stir in the walnuts, pepitas, and cranberries.
- Scoop about ¼ cup of batter for each cookie onto the baking sheet. Bake for 15 to 18 minutes, or until lightly browned. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.
- When cookies are completely cool, they can be stored in an airtight container or frozen.
QUINOA COOKIES - GLUTEN FREE!
I originally got this recipe from the back of a Ancient Harvest quinoa flakes box. After making these a couple of times, I made some changes to the recipe. These are delicious and gluten free!
Provided by epoc_2006
Categories Dessert
Time 25m
Yield 24-30 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Beat honey, brown sugar, margarine, peanut better and vanilla in a medium bowl until creamy.
- Combine rice flour, quinoa flakes, baking soda, salt and cocoa in a small bowl.
- Add dry ingredients to mixture and beat all ingredients until well blended.
- Stir in chocolate chips.
- Put teaspoon sized amounts onto an ungreased cookie sheet.
- Bake for 15 minutes or until light golden brown.
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