Quinoa and Ginger Cookies Recipe

quinoa and ginger cookies recipe
These delicious whole grain cookies have a hint of fall spice.


Total time:  15 M 

Servings:  18

Calories:  113


  • 1/2 apple cored and halved
  • 1 tsp. baking soda
  • 3/4 cup brown sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1 tbsp. ground ginger
  • 1/4 tsp. kosher or sea salt
  • 1/4 cup molasses
  • 3/4 cup quinoa uncooked and rinsed
  • 1 tbsp. raw almonds
  • 1/4 cup water
  • 2 cups whole wheat flour

Nutritional Information

  • Serving Size: 2 cookies
  • Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 107mg
  • Carbohydrates: 24g
  • Fiber: 2g
  • Sugar: 9g
  • Protein: 3g


  1. Preheat oven to 350°F.
  2. Add flour, baking soda, salt, cinnamon, cloves, ground ginger, and brown sugar to FourSide or WildSide+ jar and secure lid. Press "Pulse" 24 times to mix ingredients. Pour into bowl.
  3. Add apple, molasses, almonds, water, and quinoa to jar. Secure lid and select "Whole Juice" (or blend on Medium High, speed 6 or 7, for 50-60 seconds). Use spatula to push contents to bottom of jar.
  4. Add ½ of dry ingredients to jar and secure lid. Pulse 46 times. Add remaining dry ingredients to jar. Secure lid and pulse 810 times. Use spatula to fold mixture from top to bottom.
  5. Line cookie sheet with parchment paper, and spoon tablespoon-sized dough balls onto cookie sheet. Gently flatten cookies with hand to achieve desired shape.
  6. Bake for 79 minutes. Let cookies cool on cookie sheet for 5 minutes; then, transfer to cooling rack.


  • Luci

    It is very easy to have rancid flours or quinoa. I think that is more likely the culprit from your description.

  • Mary

    I’m sorry but these tasted terrible. I think the ratio of spices must be off. The batter itself came together fine, and the cookies had a decent texture, but they tasted so bitterly spiced that I had to throw the entire batch in the garbage. You would never have known apples or quinoa were even ingredients in this recipe. :(

  • love2tat

    I am now making these for the 3rd time… I loved them… and even my chocoholic husband was fooled by color to think they were a chocolate spice cookie… roflol. I was shocked at how much ginger to use. 2nd time at my sisters they were not quite as good- I believe because of old ginger. They are so easy to make! I used a coffee scoop to make them, and got 16 on my 11"x11" pan for the toaster oven. I used a silicone sheet in the tray & the recipe made 32 cookies. Question- could they be frozen before baked?? I guess I will have to try it… Great plant based recipe!!

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