Quinoa Gingersnap Cookies (Vegan + Gluten-Free)

You guys! I’m SO excited because I honestly think I’ve found my new favorite cookie recipe…

Quinoa Gingersnap Cookies (vegan, gluten-free, nut-free)

I created these quinoa gingersnap cookies as part of the Ancient Harvest Modern Meal Cook-Off recipe contest. Four other bloggers are sharing their delicious recipes as well and the winner receives a $500 Whole Foods gift card. A $500 gift card to Whole Foods is basically like a shopping spree, and this my friends is what food bloggers dream of. Sooo I knew I needed to bring my a-game and come up with an amazing recipe. These cookies fit the bill!

A little more about Ancient Harvest in case you haven’t heard of them. They’re one of my favorite brands and at any given time you’ll find at least one of their products in my pantry. I buy their quinoa regularly and love the fact that it’s pre-rinsed! <—Does anyone else despise rinsing their quinoa or is it just me? In addition they offer quinoa flakesquinoa flour, supergrain gluten-free pastaspolenta and more. I’ve used the quinoa flakes and quinoa flour many times, but just tried the quinoa pasta for the first time last week and loved it.

Quinoa Gingersnap Cookies (vegan, gluten-free, nut-free)

For this recipe I used quinoa flour instead of white or whole wheat flour so the cookies are gluten-free and have an extra boost of nutrition! They’ve also got that crunchy outside, chewy inside consistency thing going on that gingersnap cookies are known for. I think I’m in love.

Quinoa Gingersnap Cookies (vegan, gluten-free, nut-free)

One big difference between these gingersnap cookies and others is the crystallized ginger pieces—I definitely think they make the cookies. Well, the ginger pieces and the molasses. I accidentally left out the molasses in one batch and they turned out light brown and weren’t nearly as tasty. So word to the wise, don’t forget the crystallized ginger or the molasses — they’re essential!

Quinoa Gingersnap Cookies (vegan, gluten-free, nut-free)

I ended up making several batches to ensure the recipe was perfect so they’ve been taste-tested by a bunch of people — family members, friends at a Halloween party, Isaac’s co-workers, etc. I’m happy to say that it’s not just me, everyone loves them! One of the parents at Isaac’s school even asked if I could make her some to buy for the holidays. No one has ever asked to PAY for my bake goods before so that goes to show you how good these cookies are. 🙂

Quinoa Gingersnap Cookies (vegan, gluten-free, nut-free)

And can we please talk about the sugar coated outsides? It looks like they’re sprinkled with glittery snow. So festive!

If you’re in need of a holiday cookie recipe that’s healthier than most cookie recipes and allergy friendly, I highly recommend making these. I already know you’re going to LOVE them! And if you’re up for it, I’d be honored to have you vote for my cookies as part of the Modern Meal Cook-Off. <3 You can vote once a day until Friday, November 28.

Quinoa Gingersnap Cookies (Vegan + Gluten-Free)
 
Prep time
Cook time
Total time
 
Author:
Serves: 30-32
Ingredients
  • 2 cups quinoa flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon sea salt
  • ⅓ cup crystalized ginger, chopped into small pieces
  • ½ cup coconut oil, in a liquid state
  • 1 cup packed light brown sugar
  • 1 Tablespoon ground flaxseed + 3 Tablespoons water
  • ¼ cup molasses
  • ¼ cup cane sugar (for rolling)
Instructions
  1. Preheat oven to 350° F.
  2. Whisk flaxseed with water in a small bowl to make flaxseed egg. Set aside.
  3. In a medium bowl, mix together the dry ingredients (quinoa flour, baking soda, cinnamon, cloves, ginger and sea salt). Set aside.
  4. Using an electric mixer fitted with the paddle attachment, cream brown sugar and coconut oil until creamy, about 2 minutes. Beat in molasses and flaxseed egg until combined.
  5. With the mixer on low, gradually add the flour mixture, beating just until incorporated. Add in crystalized ginger pieces and give it one last mix.
  6. Using hands, roll dough into ¾-1 inch balls. Place sugar in a shallow bowl and roll each ball of dough in the sugar to coat.
  7. Transfer cookies to prepared baking sheets, spacing evenly.
  8. Bake for 12-15 minutes or until dark golden brown and puffy, rotating baking sheet halfway through baking. Remove from oven and use the back of a fork to press gently in the center of each cookie to make more of a flattened cookie shape.
  9. Let them cool slightly before transferring to a wire rack to cool completely. Enjoy!
Nutrition Information
Serving size: 1 cookie Calories: 112 Fat: 4g Carbohydrates: 17g Sugar: 9g Fiber: 1g Protein: 1g

This post is sponsored by Ancient Harvest and I was compensated for my time. As always, opinions are my own.

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Comments

  1. Janet Paula says:

    I’d like to make these right now but don’t have any quinoa flour. Can I replace it with teff, brown rice or buckwheat flour.

  2. These look so delicious, and I love that there aren’t hard-to-find ingredients in them 🙂 I’ve never baked with quinoa flour, but now I’m interested!

  3. Ohh my husband would love these! Thanks for sharing!

  4. I will definitely be making these once I pick up some quinoa flour and molasses! Love the idea.

  5. Love that these are gluten free, nut free, and vegan!!! Plus I love ginger everything, good luck with the competition, voting now! (And I also hate rinsing quinoa- I don’t know why I hate it so much but I do.)

  6. These look wonderful! Perfect for the holidays.

  7. So creative! I love Ancient Harvest, but I’ve never tried their flour! Will have to do that 🙂

  8. Good luck on the cookoff! These look great.

  9. One of the best kinds of cookies this time of year! I was just thinking about how much I wanted a ginger snap cookie. Gotta make these!

  10. These look and sound amazing Brittany. I’m always on the hunt for new and different recipes to try. Especially those with Quinoa. Thanks! 🙂

  11. totally making these! question… can’t do coconut (sad i know) can I sub avocado oil?

  12. Janet Paula says:

    I made them with about 2/3 buckwheat and 1/3 whole rice flour and they are very tasty, if not a little crunchy (probably over baked a minute or so). I’ll be making them again with regular whole wheat flour.

  13. quinoa flour exists?!?! dang, they are always coming out with creative flours these days, haha!! These look gorgeous!

  14. I love love love quinoa flour! It’s so much fun to work with and great for muffins, cookies and cakes. These cookies look amazing – I can’t wait to make them!

  15. Brittany, These look ahmazing!! Seriously, they look so chewy and crackly I can’t even deal. 🙂

  16. These are so creative, Brittany!! Love it 🙂

  17. I have so much quinoa flour in my pantry that is now begging to be made into these cookies. They look phenomenal! Pinning for now.

  18. great idea using quinoa flour! yum!

  19. Could coconut sugar replace the brown sugar?

  20. I just made these and they turned out AWESOME! Thanks for the great recipe 🙂

  21. These look amazing! I love ginger in baked goods, I will definitely have to try them! Thanks for the recipe.

  22. These look DELICIOUS. Where would I find crystalized ginger in the grocery store? Or can I make my own?

  23. These are FANTASTIC!!! My whole family loves them and they are in the regular snack baking rotation. I could not find quinoa flour in the store so I subbed white whole wheat flour. Very well put together recipe and one I feel good about feeding my family. Will try the quinoa flour next time I place a specialty flour order.

  24. That truly looks and sounds amazing. I started eating glutenfree accidently through a fat loss program. I wanted to drop body fat, and my way to doing that was by cutting calories in general. It worked nicely – I will be publishing my transformation through 6 months on my blog within a couple of days – but in my diet there just wasnt space for gluten since pasta and similar products took up too many calories. So after eating gluten free for a couple of months I gave myself a carb cheat day where I made a nice pot of pasta carbonara. After eating it I felt really bad, and noticed similar symptoms after eating something containing gluten. I have to eat large quantities to really feel bad, but it really shows me that gluten just isnt for us. It should not be ingested.

    Thank you for this recipe!

  25. Janelle says:

    These are amazing! I had never baked with quinoa flour before, and I’m glad that I tried it. I have been eating gluten free for a few years, and this is one of the first cookie recipes that I’ve tried that I doesn’t make me miss real flour. Thanks for the recipe!

  26. caroline says:

    you can’t seriously post a picture of these broken looking cookies as a major triumph

    • Hey Caroline. The cookies aren’t broken — gingersnap cookies are known for crackling like this. I should also note that everyone who has tried these cookies LOVES them. 🙂

  27. caroline says:

    in case some or all of you readers think i’m being unkind, I have cooked for many years. Sharing recipes is a great responsibility since food isn’t cheap. I have lost a lot of money with tacky recipes. Admittedly I haven’t tried this one but the picture doesn’t evoke confidence in trying it.

  28. Janet Paula says:

    I made them once and they are absolutely great. As for the pictures I think they look exactly like they are supposed to and very enticing, ha.

  29. caroline( eating humble pie) says:

    My apologies Brittany, you learn something new every day. Thanks for being such a good sport about it! I will try them!

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