Quinoa cookies

  • Author:
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 24 cookies 1x


  • 1/2 cup raw quinoa, rinsed ( yields about 1 1/2 cups cooked)
  • 1 tbsp ground flax seeds
  • 3 tbsp almond milk or water
  • 1/4 cup coconut oil, at room temperature (soft enough to whip)
  • 1/2 cup strawberry flavored vegan cream cheese alternative, at room temperature (we use GOVeggie )
  • 1/4 cup plus 2 tbsp coconut sugar
  • 1/2 cup corn meal
  • 1/2 cup rolled oats
  • 1/4 unsweetened cocoa powder (optional)
  • 1/4 cup shelled pistachios
  • Zest of 1 lemon (about 1 tsp)


  1. Preheat oven to 375F. Line a large baking sheet with parchment paper and grease slightly with cooking spray
  2. In a medium size sauce pan, bring water to a boil. Add a pinch of salt and quinoa. Reduce heat and cook for 8-9 minutes until tender, but not mushy. Drain well and set aside to cool
  3. In the meantime, combine ground flax and almond milk or water in a small bowl. Set aside
  4. In a large bowl and using a hand mixer, whip together softened coconut and strawberry cream cheese for 2-3 minutes. Add coconut sugar and whip for an additional 5-6 minutes, until creamy and slightly fluffy. Add flax mixture and mix for another minute (the mixture might look curdled at this point)
  5. In a separate bowl, combine cooked quinoa, corn meal, oats, cocoa powder (if using) and lemon zest
  6. Add cream cheese mixture and shelled pistachios to dry ingredients. Mix gently using a spatula or wooden spoon, until all the ingredients are well combined
  7. Working with a heaping tablespoon at a time, drop cookies on lined baking sheet, flattening them slightly with the palm of your hand. Bake at 375F for about 10-12 minutes (a couple of minutes longer if you’re not using cocoa powder). Let them cook before eating

  • Category: Breakfast, snack
  • Cuisine: Gluten Free