Molasses-Almond Quinoa Vegan Cookies Recipe

Name: Molasses-Almond Quinoa Vegan Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1 cup quinoa; 1 cup warm water; 3 tablespoons flax seeds; 1 cup spelt flour; 1 cup amaranth flour; 1 cup chopped raw almonds; 1 teaspoon baking powder; 1 teaspoon salt; 1/2 cup agave nectar; 1/2 cup crystallized sugar cane juice (such as Sucanat(R)); 1/4 cup molasses; 2 teaspoons almond extract; 1 teaspoon vanilla extract

Servings: persons

2 cups water
1 cup quinoa
1 cup warm water
3 tablespoons flax seeds
1 cup spelt flour
1 cup amaranth flour
1 cup chopped raw almonds
1 teaspoon baking powder
1 teaspoon salt
1/2 cup agave nectar
1/2 cup crystallized sugar cane juice (such as Sucanat(R))
1/4 cup molasses
2 teaspoons almond extract
1 teaspoon vanilla extract

1
Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes.
2
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
3
Blend 1 cup warm water and flax seeds in a blender until seeds are broken down; let sit until flax mixture is thickened, about 10 minutes.
4
Mix 2 cup cooked quinoa, spelt flour, amaranth flour, almonds, baking powder, and salt together in a bowl.
5
Combine agave nectar, crystallized sugar cane juice, molasses, almond extract, and vanilla extract with flax mixture and blend on high speed until smooth. Mix flax mixture with flour mixture until dough is thoroughly mixed.
6
Spoon dough onto the prepared baking sheet.
7
Bake in the preheated oven until cookies are lightly browned around the edges, 12 to 15 minutes.

601

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 cups water, 1 cup quinoa, 1 cup warm water, 3 tablespoons flax seeds, and more.

Yes, Molasses-Almond Quinoa Vegan Cookies 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!

Molasses-Almond Quinoa Vegan Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions