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!

Directions

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.

Tips:

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

Notes:

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

Credits

Food and Prop Styling by Renee Muller

Photography by Chavi Feldman

Recipe tags

Almond butter Brynie greisman Calcium Cookies Gluten free Gluten free snacks Healthy Nutritious Quinoa

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Alyssa

2 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.