Quinoa and cranberry cookies

These biscuits don’t last long in our house. Quinoa gives the biscuits a nice, nutty flavour as well as being a good source of protein. They’re guilt-free and gluten-free (if you swap baking powder for the gluten-free version) too!

Makes 12 biscuits


  • 60g quinoa
  • 100g rice flour
  • 60g cornflour
  • 125g light muscovado sugar
  • 3/4tsp baking powder
  • 1/2tsp bicarbonate of soda
  • 1/2tsp ground cinnamon
  • 75ml olive oil
  • 1tsp of vanilla extract
  • 4tsp of honey or maple syrup
  • 1 medium egg
  • 50g white and milk chocolate chips
  • 30g of dried cranberries

  1. In a large bowl mix the quinoa, rice flour, cornflour, sugar, baking powder, bicarb, cinnamon, cranberries and a pinch of salt.
  2. In a separate bowl, mix the oil, vanilla extract, honey (or maple syrup), egg with 3tsp of water and whisk until well combined.
  3. Add the wet ingredients to the dry. Mix well then place in the fridge for 30 minutes to chill. (You can also at this stage freeze the mixture.
  4. Heat the oven to gas mark 4, 180c (160c for fan ovens). Line 2 baking sheets with baking parchment.
  5. Allow 1tbsp of mixture for each biscuit and space well on the baking sheet as the mixture will spread slightly during cooking.
  6. Sprinkle with the chocolate chips and place in the oven for 12-15 minutes or until golden.
  7. Once cooked, remove from the oven and allow to cool on the tray as they will begin to firm up.
  8. Store in an airtight container for up to one week.

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