Cook and Clean with Kate

Dunk Tastic Crunchy Quinoa Cookies

Serves 10

These have a chewy texture, remind me of a hob nob style biscuit, but best of all they make great dunkable tea biscuits!  You will need to cook these in batches and don’t be tempted to put the cookie dough  too close to each other on the baking tray as they will end up spreading into each other. I use two baking tray, place them both in the oven at the same time and swap the position of the baking trays half way through.

I like to chill these in the fridge for approximately thirty minutes to make them slightly more manageable but it’s not a necessaity.


What you need

1 large, organic egg
100g buckwheat flour
75g quinoa grain
125g coconut Sugar
1/2 tsp gluten free baking powder
1/2 tsp bicarbonate of soda
1/2 tsp ground cinnamon
Pinch salt
75ml coconut oil, melted1 tsp vanilla extract
1tbsp runny honey

75g organic 70% dark chocolate chips

What you do

Line two large baking sheets lined with parchment paper.

Pre-heat oven to 160 oc.

Whisk the egg with an electric whisk until it thickens and colour lightens.

In a separate bowl add the buckwheat flour, quinoa, coconut sugar, baking powder, bicarb, ground cinnamon and salt.

Add the beaten egg, coconut oil, vanilla and honey.
Chill and refrigerate for 30 minutes.

Evenly divide the biscuit mixture on to both baking trays. They should be about 5cm in diameter. Lightly push them down with your fingers.

Make sure there is a reasonable amount of room in between each biscuit.

Bake in the oven for 10minutes until biscuits are golden in colour and cooked evenly.

Let the biscuits cool before storing in an airtight container for up to three days.