Recipe by Brynie Greisman

Quinoa Almond-Butter Cookies

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Parve Parve
Easy Easy
8 Servings

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!


Main ingredients

  • 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


Prepare the Cookies


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.


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. 

Prepare the Cookies

Yields 28 cookies


Food and Prop Styling by Renee Muller Photography by Chavi Feldman

Quinoa Almond-Butter Cookies

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3 years ago

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.