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Parve
Easy
8 Servings
Allergens 
30 Minutes
Diets
We’re used to seeing quinoa in a salad, side dish, or even in bread. Here, I’ve incorporated it into a cookie, with amazing results. Quinoa is one of those powerhouse foods rich in everything, including calcium. Sesame seeds have plenty of magnesium, which is essential for calcium absorption. Almonds are jam-packed with nutrients, including 264 milligrams of calcium per 100 grams. So go ahead and indulge in a cookie or two! When I tested this cookie, I shared them with neighbors, friends, and family, and everyone — from the 4-year-olds to the 44-year-olds — asked for doubles!
1 cup raw quinoa, rinsed and air dried
1/4 cup ground almonds
2 tablespoons sesame seeds
2 tablespoons pumpkin seeds
1 tablespoon chopped pecans
2 pinches Gefen Himalayan Pink Salt
pinch of cinnamon, optional
1 teaspoon Gefen Vanilla Extract
3 tablespoons natural unprocessed honey
1/4 cup melted coconut oil
1 and 1/2 tablespoons Gefen Almond Butter
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a large bowl, place all dry ingredients and mix together well. Add wet ingredients and stir to combine well.
Using a very small cookie scoop, form cookies and place on Gefen Easy Baking Parchment-lined baking sheet. Cookies will spread while baking.
Bake for 12–15 minutes or until set. Cool. Store in a container in the freezer to maintain freshness. They actually taste better straight from the freezer.
Yields 28 cookies
Food and Prop Styling by Renee Muller Photography by Chavi Feldman
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An interesting idea! Some of mine were too well done but the others were good. Tasted like a health food store!
This did not turn out at all! I am on a clean eating program, so I was excited to find a cookie recipe that seemed tasty, interesting, and healthy, but these so-called “cookies” didn’t really form a dough at all. I thought maybe that would change once I baked them in the oven, but then they just pooled into gooey nutty quinoa bits. I even left them in a bit longer so that they could “set”, but that never happened, and I didn’t want to leave them in any longer for fear they would burn, because I could see the quinoa, nuts, and seeds were getting toasted while they baked. It basically became a quinoa granola (not that I have anything to put granola on). The flavors were still pretty good.