Quinoa Gingerbread Cookies

I’m sitting here typing this post with gloves and a ski hat on. It’s pretty much the coldest day so far our thermostat has decided to break and Home Depot cant finds the one we need. Apparently, it’s in stock but no one knows where it is. Amazing. I can’t complain though I have a big plate full of delicious gingerbread cookies so I’m one happy girl. If you asked me what my favorite cookie as I have no idea but I would say that Gingerbread is up there on my top 10 list. I’m not a fan of the snappy ones. I like the soft cake not too sweet gingerbread. That is exactly what this is. Warm spices, sweet molasses and just super soft.

It’s not only eating them but its just the smell of them baking that puts me in the holiday mood. Seriously I just want to bust out all the decorations, blast some Christmas jams and celebrate. (On a side note, Mariah Carey Christmas jams NEVER get old…e.v.e.r)

Now although I do love the holiday and the festivities I’m all about the balance. I don’t really feel the need to pound the sugar and then collapse into a most epic sugar rush. My heart is racing just thinking about it. No no…I like using different grains and flours to make sweet treats. Actually growing up my mom would make these bomb ass Teff cookies, Millet cookies and all kinds of goodies made from flours, which at the time, were pretty unheard of. I’m glad that it’s all starting to become more mainstream now. I feel cool.

These cookies are nothing too odd. Just Oat flour. Pretty ordinary but still bueno. It got some coconut sugar in it which ok, its still sugar but these are cookies. Compromise, right?

Also since I’m going down this nostalgic path cookie trays are pretty much a holiday staple. Let me tell you, My mom is serious about her cookie trays. We start baking weeks early and make dozens of different kinds. Some healthier than others, but again it’s all about balance right? I think these little gingers though would work wonderfully on any tray. It’s the first year that I’ve made them but I’m pretty sure from now on they will be standard. (freezer tests to come!)

These took a bit of playing with but I think they turned out delicious. Feel free to tweak and play with the recipe as needed. Like I mentioned they aren’t blow your face off sweet but personally, I like a milder cookie so these work perfect for me. That’s the beauty of baking…you can pretty much adapt to your personal tastes. I hope you enjoy and if you make them let me know how they turn out.

Quinoa Gingerbread Cookies
Prep time
Cook time:
Total time:
Serves: 20
  • ¾ c. dry Quinoa
  • 1½ c. water
  • Dry Ingredients:
  • 1½ c. oat flour
  • 1 tsp. baking powder
  • ½ c. ground flax meal
  • 2½ tsp. ginger
  • ¼ tsp. nutmeg
  • ¼ tsp. cloves
  • pinch of salt
  • wet Ingredients:
  • ¼ c. coconut sugar
  • ¼ c. blackstrap molasses
  • ¼ c. unsweetened applesauce
  • 2 Tbsp. coconut oil
  • 1 tsp. vanilla extract.


  1. In a pan, boil water and add in your quinoa. Cook about 20 minutes or until quinoa is cooked through. Once finished, set aside.
  2. Preheat oven to 350 and line a large baking sheet with parchment.
  3. Combine all the dry ingredients in a bowl and mix. Add in 1 and ½ c. of the cooked quinoa and stir to combine. Set aside.
  4. Next, combine all of the wet ingredients in a bowl and mix well.
  5. Add the wet ingredients to the dry and mix to combine.
  6. Using a cookie scoop or spoon, scoop out cookies 1 Tbsp at a time and place onto sheets. Cookies will not expand much during baking so shape as you need to. I used the back of a spoon to flatten mine out.
  7. Bake about 18-20 minutes or until baked thru. Once out of the oven let sit a few minutes (about 10 minutes) to cool, then remove to a wire cooling rack. They will firm up the longer they sit out.
  8. Enjoy!
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Ginger Molasses Spelt Cookies

These cookies are divine. Like absolute delicious perfection. I think my favorite cookie has got to be a gingerbread since I’ve made them so many times now, except this time I used Spelt flour.

I love love love spelled flour. It’s nutty, fluffy and amazing. I tend to use only sprouted but that’s just a personal preference. Honestly, if you haven’t tried it run out and grab you a bag stat.

I’ve been nonstop baking and getting ready for the holidays as I’m sure everyone else has. I’ve had a few cookie fails in the past couple of days. My trash can was happy. But I like to play with ideas and recipes and well sometimes they work and sometimes they don’t. This time was a total win though.

As I sit here typing in my living room I can still smell them which is so completely awesome. I made 2 batches and have them waiting in the freezer for Christmas when the whole family is over. I added the white chocolate drizzle just to make them jazzier but it’s totally your call. You can completely leave them as is and they are still perfect.

Plus what is an added bonus in my book is that they are such a conversation piece. Really. When you have those odd relatives you see once a year over and you’re in the midst of an awkward conversation and are racking your brain of something to talk about, you can bust out these cookies and drop some knowledge bombs about Spelt flour. Depending on if they use it a lot it can buy you some time.

You’re Welcome.

Ginger Molasses Spelt Cookies

Prep time:
Cook time:
Total time:
Ginger Molasses Spelt Cookies drizzled with White Chocolate. Soft and chewy these are a perfect holiday cookie.
Serves: 12-16


  • 1 egg
  • ¼ c. butter softened to room temp
  • ¼ c. coconut sugar
  • 2 Tbsp. Blackstrap Molasses
  • 2 Tbsp. Maple Syrup
  • 1 tsp. vanilla extract
  • 1 tsp. ginger
  • ½ tsp. cinnamon
  • ½ tsp. baking soda
  • ¼ tsp. ground cloves
  • 1¼ c. spelled flour
  • pinch of salt
  • 2 Tbsp sucanat sugar (optional, any sugar would work)
  • ¼ c. white chocolate chip
  • 1 Tbsp. coconut oil


  1. Preheat oven to 350F and line a large baking sheet with parchment paper.
  2. In a medium bowl beat butter and sugar together until fluffy.
  3. Add the egg, molasses, maple syrup and vanilla. Mix about 2 minutes or until fully combined.
  4. In a separate bowl combine all the dry ingredients together. Mix the dry into the wet until fully incorporated.
  5. Using a cookie scoop, scoop out the dough and place onto cookie sheet. The dough will be a little sticky. I used the back of a spoon to flatten the cookies out a little although you can use your hands. Sprinkle with sugar.
  6. Bake 10-12 minutes.
  7. Let cool on cookie sheet about 5 minutes then remove to wire rack to finish cooling.
  8. Optional:
  9. Once cooled take white chocolate chips and carefully melt in the microwave. Add coconut oil sparingly and only if you need to think down the chocolate. Drizzle on top of cookies.
  10. *Note* If you add too much coconut oil the chocolate will not set. If this happens try leaving cookies in the fridge to help the chocolate to harden.
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