Winter Quinoa Soft Chewy (Printable Version)

Soft, chewy delights with quinoa, warm spices, dried fruit, and subtle sweetness, perfect for snacking.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup cooked quinoa, cooled
02 - 1 cup gluten-free rolled oats
03 - 1 cup almond flour
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon sea salt
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

09 - 2 large eggs
10 - 1/3 cup coconut oil, melted
11 - 1/2 cup maple syrup
12 - 1 teaspoon vanilla extract

→ Add-ins

13 - 1/2 cup dried cranberries
14 - 1/2 cup chopped walnuts (optional)
15 - 1/3 cup mini dark chocolate chips (optional)

# How To Make:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, whisk together cooked quinoa, rolled oats, almond flour, baking soda, sea salt, cinnamon, ginger, and nutmeg.
03 - In a separate bowl, beat eggs then add melted coconut oil, maple syrup, and vanilla extract; mix until smooth.
04 - Stir wet ingredients into dry ingredients until just combined.
05 - Fold in dried cranberries, walnuts, and chocolate chips if using.
06 - Scoop tablespoon-sized mounds onto prepared baking sheets, spacing about 2 inches apart.
07 - Gently flatten each mound slightly with the back of a spoon.
08 - Bake for 13 to 15 minutes until edges turn golden and centers are set.
09 - Allow to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They taste indulgent and cozy, but you're actually sneaking whole grains and plant-based nutrition into every bite.
  • The combination of quinoa and warming spices creates a sophisticated flavor that feels special enough for guests, yet simple enough for a quiet Tuesday afternoon with tea.
  • They stay chewy for days, making them perfect for batch baking when you want homemade treats on hand without constant effort.
02 -
  • Don't skip cooling your cooked quinoa completely. Warm quinoa can make the dough too moist, leading to cookies that spread too thin and lose their chewy texture.
  • The baking time is genuinely a range—every oven runs differently. Check them at 13 minutes. The centers should look set but still have just a hint of softness, like the surface of calm water.
  • These cookies firm up slightly as they cool, so don't overbake them thinking they need more time. Trust your instincts.
03 -
  • If your dough feels too sticky, refrigerate it for 15 minutes before scooping. This makes shaping infinitely easier and helps the cookies maintain their shape in the oven.
  • Always use melted coconut oil rather than softened—it mixes more smoothly into the wet ingredients and creates a more tender crumb.
  • The secret to chewy cookies is removing them from the oven when the centers still look just barely underdone. They'll set perfectly as they cool, and you'll have that coveted chewy-on-the-outside, tender-on-the-inside texture.

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