Crispy Quinoa Cookies

Perfect Crispy Quinoa Cookies baked by my 4 year old

A few weeks ago my 4 year old asked me if we could bake something. We usually do cakes for birthdays of our family members but well; I was getting tired of cake. Quite frankly it’s not good for my waistline! I looked into the cupboard and was delightfully surprised to find something new that I had purchased at the health food store the day prior: Quinoa Flakes. I was even more delighted to find that they had a recipe for cookies on the back of the box. I use these back of the box recipes mostly for the measurements I need for the NEW product. In this case the quinoa flakes. I took their recipe and added a few items of my own and took out a couple of the ‘bad for you’ ingredients. Besides setting out the ingredients and the measuring cups I let my lil one do the rest and the cookies turned out great.

This recipe yields about 3 dozen small cookies and exactly 18 cookies if my daughter makes them 🙂

Prep time: 10 Minutes (15 if you lollygag with your 4 year old and laugh at the mess that you are making)


  • 1/2 cup Blackberry Honey
  • 1/2 cup Brown Sugar
  • 1/2 cup Margarine
  • 1/2 cup Almond butter
  • 1 cup of White Rice flour
  • 3/4 Quinoa flakes
  • 1 tsp Baking soda
  • 1/2 cut Nuts (optional) we used shaved Almonds


  1. Heat oven to 350 degrees.
  2. Beat honey, brown sugar, margarine and almond butter in a medium bowl until creamy.
  3. Combine rice flour, quinoa flakes and baking soda in a small bowl.
  4. Add dry ingredients to creamy mixture until well blended. If desired, add nuts.
  5. Drop rounded teaspoonfuls about 3 inches apart onto the cookie sheet. (These babies expand! We only did 2 inches apart and some of ours were stuck together).
  6. Bake for 12 to 15 minutes or until light golden brown.
  7. Cool for 1 minute before removing from the cookie sheet.

I hope you enjoy this recipe as much as we did. There weren’t any cookies left in the morning to share with the kids at school. Ooops! Sorry guys. 🙂



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