Quinoa Tahini Cookies
Elevate your cookie game with these wholesome and irresistible Quinoa Tahini Cookies, a delightful fusion of nutty tahini, protein-packed quinoa, and natural sweetness from maple syrup. Perfectly spiced with a hint of cinnamon and balanced with a touch of vanilla, these cookies are gluten-free, dairy-free, and packed with nutrient-rich almond flour. For an optional twist, stud them with dark chocolate chips or garnish with sesame seeds for added flavor and texture. Ready in just under 30 minutes, these soft and chewy treats are ideal for a guilt-free snack or a healthy dessert. Whether you’re looking for a plant-based indulgence or a unique cookie recipe, Quinoa Tahini Cookies offer the perfect blend of flavor and nourishment.
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Recipe Information
Ingredients
- 1 cup Cooked quinoa
- 0.5 cup Tahini
- 0.25 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Almond flour
- 0.5 teaspoon Baking powder
- 0.25 cup Dark chocolate chips (optional)
- 1 tablespoon Sesame seeds (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, combine the tahini, maple syrup, and vanilla extract. Whisk until smooth and creamy.
Add the cooked quinoa, ground cinnamon, and salt to the wet mixture. Stir until evenly combined.
In a separate small bowl, mix the almond flour and baking powder. Gradually fold this dry mixture into the wet ingredients until a dough forms.
Optional: Fold in the dark chocolate chips for an added touch of sweetness.
Using a tablespoon or small cookie scoop, form dough balls and place them onto the prepared baking sheet, spacing them about 1-2 inches apart.
Press down gently on each dough ball to flatten slightly. Sprinkle with sesame seeds, if desired, for extra texture and flavor.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 962 mg | 42% | |
| Total Carbohydrate | 157.9 g | 57% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 82.0 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 9534 mg | 733% | |
| Iron | 42867.2 mg | 238151% | |
| Potassium | 1184 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
