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Quinoa Almond-Butter Cookies


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!


Prepare the Cookies

Yields 28 cookies

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. In a large bowl, place all dry ingredients and mix together well. Add wet ingredients and stir to combine well.
3. Using a very small cookie scoop, form cookies and place on Gefen Easy Baking Parchment-lined baking sheet. Cookies will spread while baking.
4. 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.


Feel free to personalize this cookie to your family’s liking. For example, you can change the extract or swap the nuts.


You can also bake this in mini silicone molds (small mounds, flat logs, etc.), and the yield will be greater, approximately 35–40. 


Food and Prop Styling by Renee Muller

Photography by Chavi Feldman