Healthy Quinoa Cookies - Low Sugar, High Protein, H

Name: Healthy Quinoa Cookies - Low Sugar, High Protein, High Fiber
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup honey; 1/4 cup blackstrap molasses; 1/3 cup almond butter, creamy; 1/4 cup peanut butter, organic creamy; 1/2 cup coconut oil, extra virgin, room temperature (solid is ok); 1 cup gluten-free flour (I use Bob's Red Mill); 1/3 cup almond meal; 1 teaspoon flax seed meal; 2 tablespoons flax seed meal; 3/4 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon ginger; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups quinoa, cooked; 1 large egg

Servings: persons

1/4 cup honey
1/4 cup blackstrap molasses
1/3 cup almond butter, creamy
1/4 cup peanut butter, organic creamy
1/2 cup coconut oil, extra virgin, room temperature (solid is ok)
1 cup gluten-free flour (I use Bob's Red Mill)
1/3 cup almond meal
1 teaspoon flax seed meal
2 tablespoons flax seed meal
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon baking soda
1/2 teaspoon salt
2 cups quinoa, cooked
1 large egg

1
Preheat oven to 350 degrees.
2
Mix 1 teaspoon of ground flaxseed with a tablespoon of water. Set aside.
3
In bowl of a mixer, add first 5 ingredients, and blend until well combined.
4
Next, add flour, almond meal, remaining ground flaxseed, spices, baking soda, and salt.
5
Add ground flaxseed and water mixture, which should already appear a bit thick or gelatinous.
6
Mix altogether until well incorporated. You should have a thick sticky dough.
7
Add egg and mix until blended.
8
Add cooked quinoa, and mix briefly until dough is uniform.
9
Drop by spoonful on parchment paper lined cookie sheets. These cookies spread out thin and flat but are soft and chewy, so leave room between spoonfuls.
10
Bake for 15 minutes, or longer if you like crispy edges.

825

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup honey, 1/4 cup blackstrap molasses, 1/3 cup almond butter, creamy, 1/4 cup peanut butter, organic creamy, and more.

Yes, Healthy Quinoa Cookies - Low Sugar, High Protein, High Fiber falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Healthy Quinoa Cookies - Low Sugar, High Protein, High Fiber

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions