Quinoa crunchies recipe

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  • Gluten-free
  • Healthy
  • Low-fat






25 min


15 min

Nutrition per portion

Calories 118 kCal 6%
Fat 4.5g 6%
  -  Saturates 1.5g 8%

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.


  • 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


  • Mix the quinoa, cornflour, rice flour, sugar, baking powder, bicarbonate of soda, salt and cinnamon in a bowl.

  • 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.

  • Set the oven to 180°C/Gas Mark 4.

  • Put 6 tbs quantities of the mixture, well-spaced, on each baking tray. Place chocolate chips on top.

  • Bake for 15 mins until golden.

  • 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.

Top tip for making Quinoa crunchies

Quinoa is a high-protein,gluten- and cholesterol-free seed. You may be morefamiliar with rehydrating it, like couscous, to serve as a savoury accompaniment, butwe found that when baked, it gives a nutty, crunchy texture to these cookies.

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(33 ratings)
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