Quinoa Cookie Recipe with Almond Butter, Cacao Nibs, Coconut and Cranberry

quinoa cookies

Quinoa is a superfood staple and is often consumed in place of rice. However, the versatility of quinoa is highly underrated, as it stretches into the dessert category quite seamlessly, like in this cookie recipe.

Quinoa’s nutty overtones and soft texture provide added flavor and texture to your favorite cookie recipe. This recipe for almond butter quinoa cookies is vegan, sugar-free and high in fiber and protein – it’s the perfect way to start the day or stave off mid-day hunger. Enjoy!

Quinoa Cookie Recipe with Almond Butter, Cacao Nibs, Coconut and Cranberry

Makes about 20-24 cookies


  • 2 cups quinoa, cooked according to package instructions, then cooled
  • 1/2 cup raw almond butter
  • 1/3 cup raw honey or maple syrup
  • 1 cup rolled oats
  • 1/2 cup dried, unsweetened, shredded coconut
  • 1 teaspoon vanilla extract
  • 1/4 cup cacao nibs
  • 1/4 dried unsweetened cranberries


Preheat oven to 200 degrees Fahrenheit. Fold all the ingredients together in a large bowl until evenly combined but not overly mixed. Line a cookie sheet with parchment paper and form small 1-2-tablespoon balls and place on the cookie sheet. Flatten the tops to the palm of your hand. Bake for 1 hour, or until aromatic and slightly browned, but not burned.

Aylin Erman is founder of GlowKitchen. There she shares step-by-step picture recipes of her plant-based creations. Aylin lives and works in Istanbul as a writer and editor at the country’s first-ever green-living and sustainability platform, Yesilist. Like her on Facebook and follow her on Twitter to keep up with food news and recipes.

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Image: Kimberly Vardeman