I love making quinoa recipes taste good and better than the classic, bitter quinoa, like my Quinoa Bake With Veggie, Quinoa Bagels, or Spinach Quinoa Tortillas. Its nutrition profile is fantastic on a vegan diet as it’s one of the complete protein sources. It covers all the amino acids your body and brain need to function fully.
Is Quinoa Bitter?
You might have heard that quinoa is bitter or earthy in flavor. Let me prove it wrong! There are many ways of making quinoa taste really good. You have seen how you can simply rinse quinoa and blend it to make quinoa brownies or quinoa muffins. Today, I will show you another way to work with raw quinoa, to make it crispy with absolutely zero bitterness. The trick is to toast it in your pan. But first, let me share all you need to start this quinoa cookie recipe.
Ingredients and Substitutions
You only need a handful of wholesome ingredients to make these quinoa breakfast cookies.
Raw Quinoa – Any quinoa color works, so you can use red quinoa, white quinoa, or black quinoa. Oat Flour or almond flour. If you don’t have oat flour, you can make your own from rolled oats. Baking Powder – Or half the baking soda. One teaspoon of baking powder is equivalent to 1/2 teaspoon of baking soda. Peanut Butter – Use natural peanut butter, almond butter, or even sunflower seed butter. Maple Syrup – Or any other liquid sweetener such as rice malt syrup, coconut nectar, or agave syrup. Melted Coconut Oil Cinnamon – for flavor. Vanilla Extract – For a perfect taste. Dark Chocolate Chips
How To Make Quinoa Cookies
There are many ways people make quinoa cookies. Some use leftover quinoa, and others use quinoa flour. I don’t use either of these options because the former makes too-soft and too-moist cookies, and the latter requires quinoa flour which is almost impossible to find in regular stores. As mentioned above, the trick to making crispy quinoa cookies from raw quinoa is to toast the quinoa in a saucepan.
Storage Instructions
You can store the cookies in a sealed jar at room temperature for up to 3 days. Or pop the jar in the fridge to store for up to 5 days. You can also freeze the cookies and thaw them at room temperature the day before.
Allergy Swaps
You can always adapt my recipes to make them allergy friendly.
Nut-Free – You can replace the peanut butter with sunflower seed butter. Coconut-Free – You can use melted vegan butter instead of coconut oil. Oat-Free – You can use almond flour instead, but you will need a little more – see recipe notes below for ratio.
Below are the answers to your most frequent questions about this recipe.
More Quinoa Recipes
Below are some more healthy recipes using quinoa for you to try.
