Cranberry Gingerbread Quinoa Cookie

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: cookies

Course: Breakfast, Dessert, Snack

Author: Heather Nicholds

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.

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