Quinoa cookies

A great healthy tea-time treat. These cookies are made with quinoa which makes them extra crunchy. Quick and easy to make, the mixture can be made in advance and frozen.
Makes: 20
Prep time: 25 mins
Cooking time: 15 mins
Total time: 40 mins
Skill level: Easy peasy


    • 60g (2oz) quinoa
    • 60g (2oz) cornflour
    • 100g (3½oz) rice flour
    • 125g (4oz) light muscovado sugar
    • ¾ level tsp gluten-free baking powder
    • ½ level tsp bicarbonate of soda
    • Pinch of salt
    • ½-1 level tsp ground cinnamon
    • 75ml (2½fl oz) olive oil
    • 1-2 tsp vanilla extract
    • 4 tsp runny honey
    • 1 large egg
    • 60g (2oz) white chocolate chips
    • 60g (2oz) plain or milk chocolate chips
    • 2 baking trays, lined with Bakewell paper


    1. Mix the quinoa, cornflour, rice flour, sugar, baking powder, bicarbonate of soda, salt and cinnamon in a bowl.
    1. Measure the oil in a jug and whisk in the vanilla extract, honey, egg and 4 tsp water. Pour into the dry ingredients and mix well. The mixture will be a bit sticky. Chill for 30 mins.
    1. Set the oven to 180°C/Gas Mark 4.
    1. Put 6 tbs quantities of the mixture, well-spaced, on each baking tray. Place chocolate chips on top.
    1. Bake for 15 mins until golden.
    1. Leave to cool and firm on the tray for a few mins. Carry on making more. Store in an airtight container for up to 1 week.

Nutritional information per portion

fat 4.5g saturates 1.5g calories 118(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.