Marilyn’s Blog


Crispy Quinoa Cookies

Quinoa (pronounced keen-wah) is a seed grain of the Chenepodium family. It is considered a complete protein because it contains all eight essential amino acids.

Quinoa is light and tasty, easy to digest, and blends well with other ingredients. It is perfect for people who are intolerant of wheat and gluten.

1/2 cup Honey
1/3 cup Brown Sugar
1/2 cup Butter
1/2 cup Almond Butter
1/2 tsp. Vanilla Extract
1 cup Quinoa Flour
3/4 cup Quinoa Flakes
1 tsp. Baking Soda
1/4 tsp Salt
1/2 cup chopped Walnuts
optional: acai or goji berries

Heat oven to 350 degrees F. In a medium bowl, cream together honey, brown sugar, butter, nut butter and vanilla.

Combine Quinoa Flour, Quinoa Flakes, Baking Soda and Salt in a small bowl. Add dry mixture to creamed mixture and beat until well blended. Add Nuts. Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheet. Bake 12 – 15 minutes or until golden brown. Cool 2 minutes before removing from cookie sheet. Yields about 3 dozen small cookies.