The Pioneer Woman Tasty Kitchen
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Quinoa Gingerbread Cookies

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Level: Easy

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Description

Delicious and healthy gingerbread cookies made with oat flour, flax meal and quinoa. Soft and cake-like, these make a perfect treat on a warm winter night.

Ingredients

  • 1-½ cup Water
  • ¾ cups Quinoa
  • ½ cups Oat Flour
  • 1 teaspoon Baking Powder
  • ½ cups Flax Meal
  • 2-½ teaspoons Ginger
  • ¼ teaspoons Nutmeg
  • ¼ teaspoons Cloves
  • ¼ teaspoons Salt
  • ¼ cups Coconut Sugar
  • ¼ cups Blackstrap Molasses
  • ¼ cups Unsweetened Applesauce
  • 2 Tablespoons Coconut Oil
  • 1 teaspoon Vanilla Extract

Preparation

In a saucepan, boil the water then add the quinoa. Cook for about 20 minutes or until quinoa is cooked through. Once finished, set aside.

Preheat oven to 350 F and line 2 large baking sheets with parchment.

Combine all the dry ingredients (flour through salt) in a large bowl and mix. Add 1 1/2 cups of the cooked quinoa and stir to combine. Set aside.

Next combine all of the wet ingredients (sugar through vanilla) in a bowl and mix well. Add the wet ingredients to the dry and mix to combine.

Using a 1 tablespoon sized cookie scoop or spoon, scoop out the dough and place scoops onto the sheets leaving an inch or so between them. Cookies will not expand much during baking so shape as you need to. I used the back of a spoon to flatten mine out.

Bake for about 18-20 minutes or until baked through. Remove from oven. Once they are out of the oven let them sit for a few minutes (about 10 minutes) to cool, then remove to a wire cooling rack. They will firm up the longer they sit out. Enjoy!

Inspired by Healthy Pursuit.

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