Quinoa Flour Spice Cookies

These Quinoa Flour Spice Cookies are gluten-free, dairy-free, and packed with a cozy, nutty flavor. They’re protein-rich, perfect for dunking in tea, and easy to make egg-free too!

I love to bake and have a serious sweet tooth. But because I have no self-control, I try to limit my baking or give it away. Lately, I have been enjoying some healthier options, like baking with almond meal. Another flour alternative, whether you are allergic to gluten or want to add more protein to your diet, is to use quinoa flour.

Quinoa flour is finely ground quinoa. And quinoa is a seed and not a grain. I love adding fluffy quinoa to my meals, and I even made my husband a quinoa-convert. It is high in fiber, protein and gives you lots of energy. So why not add it to my baked goods?

Laura says :

Why this recipe works

• Economical: Specialty flours are expensive so many people prefer to grinding their own flour. By using a flour mill attachment on my stand mixer, I was able to make my own quinoa flour.
• Allergy Friendly: Quinoa flour is a gluten free flour and this recipe is dairy-free. Although the recipe calls for an egg, I have made it egg free by using a flax egg replacement without any issues with the cookie dough. My little nephew who is allergic to both dairy and eggs loves these cookies!
• Flavor: Quinoa flour has a distinct flavor. It is nuttier and can have a bitterness to it. But the flavor varies depending on prep and personal taste. By toasting the quinoa before grinding it, the bitterness is removed. These cookies are similar with spices you find in gingerbread cookies. They make a wonderful tea biscuit. If you aren’t too keen on the flavor of quinoa, but want to add more protein to your diet, then start with 50% all-purpose flour and 50% quinoa flour.

Ingredients you need

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Specialty flours aren’t cheap. I used the Mockmill attachment for my Kitchen Aid mixer to grind the flour. You can also use this Kitchen Aid grinder.

• Quinoa flour: You can use already ground quinoa flour or grind it yourselves. My video and directions below show you how to grind your own quinoa flour.
• Extra virgin olive oil: Again, I am a huge fan of baking with olive oil. You can choose a mild flavored oil or one with more peppery tones. Taste the oil first and if you like the flavor, use it!
• Egg: I use one large egg in this recipe. To make it vegan, you can substitute with a flax egg (1 tablespoon of flax seeds mixed with 3 tablespoons of water).
• Pantry staples: Granulated sugar, ground cinnamon, ground cloves, salt and vanilla extract. You can also use ground nutmeg and/or ginger.

Step-by-step directions

1. Toast quinoa. Most quinoa that is in the market has the bitter saponin removed. But, not all of it is removed. By toasting the quinoa, you can remove the bitterness and produce a nuttier quinoa flour. I toasted my quinoa easily in a pan over medium heat. When you hear a little sizzle and smell a nutty aroma, you are done!
2. Grind quinoa. Using your mill, set the coarseness level to fine, poured in the cooled quinoa and flipped the switch. The machine will then grind your quinoa into flour. It is now ready to use.
3. Combine dry ingredients. In a bowl, whisk together quinoa flour, cinnamon, cloves and salt.
4. Combine wet ingredients. In a large bowl, whisk together olive oil and sugar until combined. Mix in egg and vanilla extract.
5. Finish cookie dough. Add flour mixture to olive oil mixture and stir until combined and a ball is formed.

4. Roll dough flat. Transfer cookie dough to flat surface, covered with a silicone mat. Place another silicone mat over the dough, and roll flat to ½-cm thickness.
5. Cut cookies. Cut cookies to desired shape. Using a small metal spatula, slide under the cut cookie, gently separate from the baking mat and transfer to a baking sheet lined with parchment paper or silicone baking mat. Repeat with the rest of the cookies and roll dough again to cut out all the cookies.
6. Bake cookies. Bake at 375ºF until just barely golden, about 12 minutes. Let cookies sit on the pan for 3 minutes, then using a small spatula transfer to a cooling rack to cool completely.

Recipe tips and FAQs

These quinoa cookies remind me a bit of gingerbread cookies, with its nuttiness and touch of spice. If you use red quinoa, you will have a dark color, similar to dark gingerbread. They would make a wonderful addition to you a Christmas cookie box.

Again, to make these cookies vegan, you can substitute the egg with a flax. Mix together 1 tablespoon of flax seeds with 3 tablespoons of water.

Looking for more unique and amazing cookies, like these quinoa flour spice cookies? Try my dainty coconut crisps, these buttery saffron cookies, or some fabulous cranberry shortbread cookies.

Quinoa Flour Spice Cookies

Laura Bashar | Family Spice

These Quinoa Flour Spice Cookies are gluten-free, dairy-free, and packed with a cozy, nutty flavor. They’re protein-rich, perfect for dunking in tea, and easy to make egg-free too!

3 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Additional Time 3 minutes mins

Total Time 30 minutes mins

Course Cookies

Cuisine American

Servings 15 Cookies

Calories 89 kcal

Ingredients

  

1x2x3x

• 1 ¼ cup quinoa flour
• ¼ teaspoon cinnamon
• ⅛ teaspoon ground cloves
• ⅛ teaspoon salt
• ¼ cup extra virgin olive oil
• ⅓ cup granulated sugar
• 1 large egg
• ½ teaspoon vanilla extract

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Instructions

 

• Preheat oven to 375ºF and line baking sheet with silicone baking mat or parchment paper.
• In a small bowl, whisk together quinoa flour, cinnamon, cloves and salt.
• In a large bowl, whisk together olive oil and sugar until combined.
• Mix in egg and vanilla extract.
• Add flour mixture to olive oil mixture and stir until combined and a ball is formed.
• Transfer cookie dough to flat surface, covered with a silicone mat. Place another silicone mat over the dough, and roll flat to ½-cm thickness.
• Cut cookies to desired shape.
• Using a small metal spatula, slide under the cut cookie, gently separate from the baking mat and transfer to prepared pan. Repeat with the rest of the cookies and roll dough again to cut out all the cookies.
• Baked until just barely golden, about 12 minutes.
• Let cookies sit on the pan for 3 minutes, then using a small spatula transfer to a cooling rack to cool completely.

Notes

If you aren’t too keen on the flavor of quinoa flour, but want to add more protein to your diet, then modify recipe using 50% all-purpose flour and 50% quinoa flour.

TO STORE: Store the cookies in an airtight container on the counter for up to 5 days, assuming that your kitchen is cool. You can also refrigerate the cookies for up to one week.

TO FREEZE: You can also freeze cookies. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

Nutrition

Serving: 1cookieCalories: 89kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 12mgSodium: 24mgFiber: 1gSugar: 4g

Keyword quinoa cookies, quinoa flour, quinoa flour cookies

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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