Quinoa Cookies

As you’re finding out on the low-FODMAP diet, quinoa can be used for so many things, including delicious cookies!

Ingredients

Makes 12

1⁄2 cup quinoa

1 cup water

1 cup sorghum flour

1⁄2 cup turbinado sugar

1⁄2 cup shredded unsweetened coconut

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon gluten-free baking powder

1⁄2 teaspoon sea salt

1⁄4 cup melted coconut oil, at room temperature

2 large eggs

2 teaspoons alcohol-free vanilla extract

1 ripe medium banana, mashed

1⁄3 cup dried no-sugar-added cranberries

1⁄3 cup macadamia nut halves

Recipe Substitutions

Instead of adding cranberries you can add 1⁄3 cup dark chocolate chips; instead of macadamia nuts you could use slivered almonds, walnuts, or crushed Brazil nuts; instead of eggs use 2 flaxseed eggs.

Thoroughly rinse quinoa in a sieve. Bring water and quinoa to a boil in a saucepan. Cover saucepan, reduce heat to medium-low, and cook at a simmer until moisture is absorbed completely, 12–15 minutes.
Preheat oven to 350°F. Line a cookie sheet with parchment paper.
In the bowl of a standing mixer, add flour, sugar, coconut, cinnamon, nutmeg, baking powder, and salt. Mix until well combined.
In a medium bowl mix oil, eggs, vanilla, and banana. Add to dry ingredients and mix until well combined. Fold in cranberries and nuts.
Use a cookie scoop or tablespoon to drop dough onto cookie sheet in even amounts (about 12 total) and place about 1" apart. Bake 12–14 minutes.
Remove from oven and place cookies on cooling rack to cool.

Per Serving

Calories: 228

Fat: 10g

Protein: 4g

Sodium: 156mg

Fiber: 3g

Carbohydrates: 32g

Sugar: 13g