Quinoa Flour Cookies

Breadcrumb like, or as close as can be got to.

After adding the egg.

Dear Reader, can you believe I hadn’t a basic quinoa flour cookie recipe? Not that I’ve seen many blogs with it either, but it’s a matter of pride, okay, that’s a lie, I just wanted a cookie and was curious. Naturally I went to the one place that can be used to find a recipe to take inspiration from every time, it’s not too much too say that I owe this person a great deal for so many of the recipes here. I am of course talking about *Checks notes*: Myself. You know if I wasn’t actually pretty good at this I’d have lost most of my readers already. Thankfully I am good and this is too. I had to chuckle to myself because at every stage I realised it could go wrong, no matter how good it looked there was no guarantee of success. Quinoa is an interesting flour, when used the correct way it can result in extremely fluffy baked goods. In using it as a stand alone flour it can be risky because it doesn’t always maintain its hold. Thankfully today it did.

It needs a dusting before resting to handle it. Quinoa flour is very sticky.

They don’t rise much.

So, what’s important to realise is that it is going to be sticky. You can’t get away from that aspect of quinoa flour when just using quinoa flour and nothing else. The goal is to get it to a workable texture, but not to add too much flour which will cause racking and make everything dense. Just follow the recipe and when dusting ad enough so you can handle it without it sticking. When rolling I was tempted to add more flour, but I abstained. It wasn’t sticky enough to be unrollable so I left it be and it seems to have paid off. The end result is somewhere between a cookie and a cake. It has a crispy exterior, not very hard, just a light crunch, with an interior that takes you aback a bit as it seems almost dough, but then you feel the cooked but moist texture present. Quinoa flour really is underutilized in baking. It’s close to a brownie, but drier. There isn’t very much sweetness as the sugar has to counter the quinoa’s bitter flavour, it’ll depend on the brand, but I couldn’t detect any bitterness here, and what’s left might not be sweet enough for some. But, icing would solve that. For a rough and ready test these turned out wonderfully. You can obviously double the recipe. I should say what it was adapted from and why changes for made, right? Educational Jack,  that’s me. Okay, okay. I’ll be a teacher, just a bad one. Heh.

They sink just a little after cooling.

Fluffy cookies. Not bad.

See, the thing about free from baking is that it can be difficult and it’s in large part due to the fact that here is just so much we don’t yet know and to often people are happy to stick with on option and never branch out from that. Me? I like to experiment and teach what I can and what I’m doing and why. You never know who’ll it’ll help. Until someone takes these recipes and really pushes them beyond what I’ve made you’ll have to suffice with me and my ways. So, the original is this, and what I’ve had to do was compensate for the quinoa’s absorbent nature. Hence the halved recipe with the same amount of egg. I’ve also doubled the baking powder, rather than soda, quicker rise, as quinoa is more prone to rising than its dense brethren. I used caster sugar as I didn’t want a gritty texture, the quinoa is a lighter flour and it’d be more pronounced here. The rest is mostly the same, I didn’t rest it as long because there was no need. I just gave it a rest to let it absorb some of the moisture. You will be tempted to dash a little milk in, but don’t, the quinoa won’t hold it, it may, but it may also just run. Free from flours can be deceptive when raw. The only way to learn to to try, but having an explanation as to the whys and why nots doesn’t hurt either. Lord knows I could’ve used more comprehensive recipes when I was starting out. Them’s the breaks, Dear Reader. That’s it for today. Take care.


110g Quinoa Flour
55g Butter, Chilled and cut into Chunks
60g Caster Sugar
1 Medium Egg (55-65g in Shell)
1/2 Tsp Baking Powder
1 Tsp Vanilla Extract


1. Line a baking tray with greaseproof paper.

2. Add the Flour, Sugar and Baking Powder to a bowl and rub the Butter into the Flour Mixture until it resembles breadcrumbs, then stir in the Egg and Vanilla Extract, with a fork, until combined. Knead together in the bowl until a soft, but not sticky dough has been created. Form into a ball, dust with flour and leave in the fridge for 10 minutes.

4. Pre-heat the oven to 175c (Fan). Scoop 1 Tbsp worth of dough and roll into a ball, dough will be slightly sticky, flatten onto the prepared baking sheet, leaving an inch between Cookies, and repeat until all dough is used up. Bake for 10-15 minutes until golden and slightly firm to the touch. Let cool on tray for 5 minutes and then remove to wire-rack to cool completely.


16 thoughts on “Quinoa Flour Cookies

      1. I’ll try to live up to my championship status!

        I was thinking that this recipe might work as a savoury if it was tweaked. Though I’ve never eaten them, they seem somewhat similar to American Biscuits in texture. Though they use buttermilk to help rising and are much taller. I may have to keep it in mind for the future, I’m still staying with mostly savoury recipes these days, but going back to sweet is enjoyable too.

        Liked by 1 person

  1. Just baked these cookies, very forgiving recipe as the egg I used was large, 61g without shell. Sticky dough, but easy to use with dusted palms. Delicious cookies, not too sweet as we like it, perfect crust, soft insides. It was difficult not to finish them all with morning tea. I am sure this dough can take different extracts if more flavour is desired, as well as any fillers like crushed nuts or seeds. Truly excellent recipe!

    Liked by 1 person

    1. Thank you for taking the time to make them. I was surprised that it worked so well without any need to alter the recipe as it was the first try. Quinoa flour is a very interesting ingredient, it can be absolutely terrible at times, too heavy and bitter, but when the balance is right it’s perfect. I hope I’ll have even more recipes using it in the future.

      Liked by 1 person

  2. Oh man, I have to try these! i tolerate no grains (even gluten-free ones), and I only tolerate quinoa and buckwheat as pseudo-grains. Being from the US, however I always have to try and turn grams into cups etc. I do have a food scale I have not used yet so maybe I will try weighing grams of flour etc.directly on the scale.

    I still make Buckwheat cauliflower bread all the time now. Until I found Peps free kitchen I was really in a bind dying for some sort of bread that tasted decent. Thanks again!

    Liked by 1 person

    1. I’m really glad you’ve found a recipe that’s suitable, I hope you’ll enjoy them. I found that once I started using a scale I never looked back, I even converted cups into grams and kept notes for future reference. You’re very welcome.


  3. Thanks for this recipe again. It gave me the starting point to develop the recipe which can take any wholegrain gluten free single flour (at least 5 that i tried) with the same quantity of all ingredients. Sour cream gave better results compared to an egg. binding ingredients is also flexible as both chia and flaxseed can be used.

    Liked by 1 person

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