Cranberry Gingerbread Quinoa Cookie Recipe

Cranberry Gingerbread Quinoa Cookie Recipe

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.

Cranberry Gingerbread Quinoa Cookie Recipe

Prep time:
Cook Time:
Total time:
Makes 16 cookies

I started out with just cinnamon and nutmeg, but when I tasted the batter mid-way through I realized I wanted a lot more spices - but feel free to reduce the spice content if you prefer a milder flavor.

One little secret I didn't mention in the video is that my quinoa was actually a mix of quinoa and millet.

I didn't have quite enough quinoa, so I mixed the two grains to cook together. The bonus there is that millet costs a lot less than quinoa.

In the video, I talked about which ingredients are whole, processed or refined, since I gave my definitions for those words earlier this week.

Ingredients

  • 1 large banana, mashed
  • 1 1/2 cups cooked quinoa
  • 1/4 cup tahini
  • 1/4 cup unrefined sugar
  • 1/4 cup ground flax seeds
  • 2 Tbsp molasses
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2-3 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1 cup oat flour (or other whole grain flour)
  • 1/4 cup dried cranberries, or raisins

Directions

  1. Cook the quinoa by putting the dry grain in a pot with twice the amount of water and a pinch of salt, bring to a boil then simmer covered for 25 minutes. To make 1 1/2 cups cooked you would need 1/2 cup dry, or you can make more to have leftovers for dinner.
  2. Preheat the oven to 350 degrees F.
  3. Mash the banana, and mix in all the ingredients up to the flour until thoroughly combined.
  4. You can make your own oat flour by grinding rolled oats in a coffee grinder, food processor or blender.
  5. 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.

Have you ever made cookies with a cooked whole grain? Let me know below!

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About Heather

I’m Heather Nicholds, a registered holistic nutritionist. I can help you transform your life through simple changes in how you eat.

Whether you’re seeking healthy weight loss, more energy or a boost towards balanced nutrition, I’ll introduce you to the positive and powerful impact of a plant-based whole food diet.

I share my knowledge, enthusiasm and experience so you can prepare quick, healthy, delicious and balanced meals that leave you and your family full of vitality!

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