As it turns out, quinoa is not just a healthy ingredient, but it’s pretty darn versatile too. After using it in chili, salad, and meatloaf, I’ve discovered it’s one of those staples I need to keep on hand in my kitchen. Even better, I can now use it for COOKIES! I came across these quinoa cookies in Bon Appetit and made a mental note to try them sometime when I had some extra cooked quinoa. No less than a day later, my mom arrived in town with a Tupperware full of cooked quinoa! Aren’t moms the best?!
Because all cookies are better with chocolate, I added a handful of dark chocolate chips to the dough along with the dried cranberries and chopped almonds. The dough, even with the quinoa folded in, tasted no different than your standard cookie dough. These cookies baked up nicely, although I made them quite a bit smaller than the original recipe called for (and consequently took them out of the oven a few minutes earlier). Although they were good at room temperature, I had a sneaking suspicion they’d be really good cold, so I stuck a bag of them in the freezer. As it turned out, my favorite way to eat these cookies was straight from the freezer. They were still soft enough to bite into and had a great crunch from the almonds and cold chocolate chips. 
Next time you’re matching a batch of quinoa, make a bit extra and give these cookies a try…you can’t beat cookies with an extra boost of protein!
Dark Chocolate Almond Cranberry Quinoa Cookies
- Total Time: 28 minutes
- Yield: 24 cookies 1x
Description
These delightful cookies combine the nutty flavor of quinoa with the sweetness of dark chocolate, cranberries, and almonds, creating a unique and protein-packed treat.
Ingredients
- 1 1/2 cups (360 ml) whole wheat pastry flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup (60 ml) granulated sugar
- 1/4 cup (60 ml) light brown sugar
- 1/4 cup (60 ml) honey
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (240 ml) cooked quinoa, cooled
- 1 cup (240 ml) old-fashioned oats
- 1/2 cup (120 ml) dried cranberries
- 1/2 cup (120 ml) chopped almonds
- 1/2 cup (120 ml) dark chocolate chips
- 1/4 tsp salt
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a small bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, beat the unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add the honey, eggs, and vanilla extract to the butter mixture, beating until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the cooked quinoa, oats, dried cranberries, chopped almonds, and dark chocolate chips until evenly distributed.
- Drop tbsp-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 11-13 minutes, or until the edges are golden brown and the centers are set.
- Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These cookies are inspired by a recipe from Bon Appetit January 2012.
- For a different texture, try eating them straight from the freezer for a crunchy, cold treat.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8
- Sodium: 50
- Fat: 6
- Carbohydrates: 16
- Fiber: 2
- Protein: 2
- Cholesterol: 15
If You Liked This Recipe, You’ll Love These
- Oatmeal Peanut Butter Brookie Bars
- Chocolate Dipped Chili and Lime Shortbread Cookies
- Porter, Coffee and Chocolate Bread Pudding
- The Perfect Homemade Chocolate Ice Cream
Frequently Asked Questions
Does adding quinoa change the taste or texture of the cookie dough?
The author says the dough tasted no different from standard cookie dough even with 1 cup of cooked quinoa folded in. The quinoa adds a slight chew and a protein boost but doesn’t produce a grainy or earthy flavor.
The author says she liked these best eaten straight from the freezer — why?
Frozen, the cookies stay soft enough to bite into while the almonds and chocolate chips take on a satisfying crunch from the cold. The author specifically prefers this over room temperature, so it’s worth trying a few from the freezer.
Can I use pre-cooked or leftover quinoa in this recipe?
Yes — in fact, the author’s mother arrived with leftover cooked quinoa that inspired the batch. The recipe calls for 1 cup cooked quinoa, cooled, so any pre-cooked or leftover quinoa works perfectly.
Yum! So glad my friend, Kathy send me this link. Lots to love here adding quinoa to a delicious sounding list of ingredients. Thanks, Natalie.