Sunday, January 24, 2010

red quinoa walnut cookies

When JR asked what kind of cookies I was making and I responded "quinoa", he thought I was joking. I wasn't.

This is my first time cooking from Super Natural Cooking, Heidi Swanson's cookbook. I've made many (many) recipes from her blog, 101 cookbooks, always with amazing results. The only difficult part was figuring out which recipe to try first. I paused on Wild Rice Flour Pancakes. Then again on Big Curry Noodle Pot. But when I realized I already had all of the ingredients on hand for the Red Quinoa Walnut Cookies, it was decided. Also there's something about Sundays that makes me want to bake.

This time, I didn't venture too far from the original recipe. But I'm already thinking about possible ways to mix things up when I make these again, which I definitely will. I'd like to try out honey as a sweetener. Or add greek yogurt and turn it into a loaf with frozen blueberries. Or add chopped apples and cinnamon in a muffin version. Oh, the possibilities!

Red Quinoa Walnut Cookies
Makes 4-5 dozen small cookies

2 1/2 c. whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp. fine grain sea salt
1 c. unsalted butter at room temperature
1 1/2 c. brown sugar*
2 large eggs**
3 tsp. pure vanilla extract
2 c. cooked red quinoa
3/4 c. chopped toasted walnuts
1 c. rolled oats
*The original recipe calls for 2 cups of natural cane sugar. This seemed like a lot of sugar to me, so I reduced the amount and used a mix of dark muscavado and regular brown sugar.
**The original recipe called for 3, but I misread it. The cookies still turned out great!

Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

In a large bowl or stand mixer, beat the butter until light and fluffy. Beat in sugar. Mix in the eggs one at a time, incorporating each fully before adding the next. Mix in vanilla. Add the flour mixture in a few increments, beating well between each. Stir in quinoa, walnuts, and oats. Mix until well distributed.

Drop rounded tablespoons of dough onto parchment lined baking sheets. Bake for 10 to 12 minutes, until golden. Cool on wire rack.


  1. So so so unexpectedly delicious!

  2. Do you measure 2 cups of quinoa before cooking it or after?

  3. Hi Brannon, the 2 cups refers to the quinoa after it has been cooked. It expands quite a bit with cooking, so I'd guess maybe 1/2-3/4c. uncooked quinoa would equate to about 2 cups cooked.

  4. These cookies are so outrageously scrumptious and brilliant in concept.
    Thanks for posting!
    I also used less sugar.

  5. Yum! I am eating my first batch of these cookies right now. They cooked up light and fluffy, not what I expected at all. I used white quinoa, flour and sugar because there were issues with my whole wheat flour and brown sugar and I don't have any red quinoa on hand. I used only 1 1/2 cups of sugar, and I added 1/2 cup of Emerald glazed walnuts and 1/2 cup of chopped dates.

    I love these cookies and can't wait to share them with quinoa skeptics.

  6. I will replace spelt flour with wheat. I wonder how almond meal would work as a replacement for any flour work? any thoughts.


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