These Quinoa Flour Spice Cookies are gluten-free and packed with protein. They have a nutty flavor and make a wonderful tea biscuit.
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?
Specialty flours aren’t cheap. So when Mockmill offered me their grain mill attachment to try out, I said yes. This flour grinder attachment fits beautifully on my KitchenAid mixer. By grinding your own flour and get all of, you receive the nutritious whole-kernel goodness and natural flavor that is missing from most already-made flours.
The Mockmill allows you to vary how fine you want your grain, from coarse to fine. And you can grind most any dry ingredients – even make your own quinoa flour.
I had red quinoa in the pantry, so I decided to mill and make red quinoa flour. White quinoa flour will produce a lighter color cookie.
Now quinoa flour can be used as a replacement for all-purpose flour. BUT, understand that 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.
Most quinoa that is in the market has the bitter saponin removed. But, not all of it is removed. By toasting your 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!
Once the quinoa is cooled you are ready for the Mockmill. I set the coarseness level to fine, poured in the cooled quinoa and flipped the switch. Super easy.
The cookies are also easy to prepare. They are made solely with quinoa flour and have a very distinct flavor. 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.
- 1 ¼ cup quinoa flour
- ¼ tsp cinnamon
- ⅛ tsp ground cloves
- ⅛ tsp salt
- ¼ cup extra virgin olive oil
- ⅓ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- 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.
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.
Serving Size:1 cookie
Amount Per Serving: Calories: 89Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 12mgSodium: 24mgCarbohydrates: 10gFiber: 1gSugar: 4gProtein: 2g