Cranberry Gingerbread Quinoa Cookie
I love making cookies with quinoa because it gives a really great texture - soft and chewy but also a bit crunchy from being toasted in the oven. The gingerbread flavor in these ones make them perfect for a chilly evening with some tea.
Servings: 16 cookies
Ingredients
- 1 1/2 cup cooked quinoa
- 1 banana, mashed
- 1/4 cup tahini
- 1/4 cup unrefined sugar
- 1/4 cup flaxseed, ground
- 2 Tbsp molasses
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon, more or less to your tastes
- 1/2 tsp ground ginger, more or less to your tastes
- 1/4 tsp nutmeg, more or less to your tastes
- 1/8 tsp ground cloves, more or less to your tastes
- 1 cup whole grain flour, can grind rolled oats to make flour
- 1/4 cup dried cranberries, or raisins
Instructions
- Put the quinoa, water and a pinch of salt in a pot, bring to a boil then simmer covered for 25 minutes.
- Preheat the oven to 350 degrees F.
- Mash the banana, and mix in all the ingredients up to the flour until thoroughly combined.
- You can make your own oat flour by grinding rolled oats in a coffee grinder, food processor or blender.
- Mix in the flour until just combined, then fold in the dried cranberries. Spoon the mixture onto a baking sheet lined with parchment or a silicone sheet, and put in the oven for about 15 minutes or until browned around the edges.
Nutrition
Calories: 112kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 75mg | Potassium: 133mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 0.8mg | Calcium: 30mg | Iron: 1.4mg
