Tuesday, November 15, 2011

Ginger Molasses Quinoa Cookies

Here I go again in the sweet department! Ah, I can feel my pants getting tighter, alright just joking.  I'm sure I would if I didn't share all these sweets with family and friends.  Maybe one day they will blame their pants getting tighter on me...I hope not. :)  If I continue to make desserts like these Ginger Molasses Quinoa Cookies, they shouldn't be able to blame it on me right??  I would like to think so, but truth is, these cookies still have butter and sugar in them, but also have more nutritious benefits.  Quinoa is a complete protein, which means it has all nine essential amino acids, along with magnesium, iron, copper, and phosphorus.  A very healthy little "grain", although it is a relative of spinach.  SO, these cookies are justified, and we should enjoy them!  These cookies end up crunchy for the most part, and the Quinoa also adds a little crunch which I like.  I hope you try these! Let me know what you think also!
Ginger Molasses Quinoa Cookies
I love how you can see the Quinoa!

Prep Time: Total about 20 minutes
Bake Time: 12 minutes per batch
Servings: mine made about 30 cookies
Difficulty: Easy

Ginger Molasses Quinoa Cookies
  • 1 1/2 cups All-Purpose Flour
  • 3/4 cup Quinoa
  • 2 tsp Ground Ginger
  • 1 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1/2 tsp Ground Cloves
  • 1/8 tsp Salt
  • 3/4 cup Butter, softened
  • 1 cup Granulated Sugar, plus more for dusting
  • 1 Egg
  • 1/4 cup Molasses

Alright here is the deal.  I accidentally melted my butter, so I believe that is the reason they turned out so thin.  In the original recipe I was following, the dough was thick enough to roll it in your hands, and then roll it around in sugar.  If your dough is thick, and you can roll it in your hands without it sticking, by all means, roll the dough into small balls, and then through sugar, to coat.  If it is sticky like mine was then here is what I did.

First off, in a medium mixing bowl combine flour, ginger, baking soda, cinnamon, cloves, and salt.  Mix together, and set aside.

In a food processor, puree Quinoa until a soft powder.  It is definitely alright if there are whole pieces in there, it adds crunch. (also, I don't think I made mine into a powder as much as the original recipe)
Add Quinoa into flour mixture, and stir together.  Set aside.

In a large mixing bowl combine butter, sugar, egg, and molasses. (my butter isn't pictured, sorry!)

Use a blender to mix it all together.  Slowly add in the flour mixture.  If your dough gets too thick switch to a spoon.
Preheat oven to 350 degrees, and grease your baking sheets.

As you can tell my batter is moist, so I used my handy dandy cookie scoop, and dropped them onto a greased cookie sheet.  Mine also spread A LOT, so you want to spread them out quite a bit.  Then dust them with a little sugar on top(if you don't rolls yours in sugar)

(these cookies are too close together, they ended up touching-just to give you an idea)

Bake in a 350 degree oven, for about 12 minutes, or until bottoms are golden brown.  Let cool on cookies sheet for at least two minutes, before placing them on a wire rack to cool. Enjoy!!

This original recipe can be found on On My Radar #2 or clicking directly to A Cozy Kitchen

Question of the Day:

Have you made any treats with Quinoa??
I'd love some other ideas!


  1. Yum, are these the ones you sent for Christmas? I can't wait t try them.

    1. Thanks for the comment Linda! No, these are not the ones I sent. I sent Gingersnaps, and here is the link to check out the recipe. http://ashleighskitchen.blogspot.com/2011/12/gingersnap-cookies.html
      I'm SO glad you all LOVED them! Best reviews I have heard :)


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