Posted on
January 16, 2026 by
The VRG Weblog Editor
Walnut Cookies with Toasted Quinoa picture by Linda Tyler
Linda Tyler shared the cookie recipe under in an article on historical grains that she wrote for Vegan Journal. The complete article could be discovered right here: https://www.vrg.org/journal/vj2024issue2/2024_issue2_ancient_grains.php
Walnut Cookies with Toasted Quinoa
(Makes about 24 cookies)
1/3 cup raw crimson or white quinoa
2 cups walnut items
1/2 cup oat flour
1/3 cup maple syrup
1/4 cup cacao nibs, raisins, dried cranberries, dried cherries, or different dried fruit
3 Tablespoons flaxseed meal
2 Tablespoons chia seeds
2 teaspoons vanilla extract or vanilla powder
1/4 teaspoon salt, or to style
Preheat oven to 350 levels. Line two sheet pans or cookie sheets with parchment paper or silicone mats.
On the range prime, scatter the quinoa in a large skillet and switch the warmth to medium or medium/low. Stir or shake the quinoa often till it begins to pop, flip darker, and odor like popcorn, 5-7 minutes. As quickly because it has been popping for a few minute, pour it right into a medium bowl and let cool for 5-10 minutes.
Grind the walnuts in a meals processor or use a hand-held grinder. Be sure there are nonetheless loads of small chunks of walnuts. Add the walnuts and the remaining components to the quinoa and stir nicely.
Use a 1 1/2-Tablespoon cookie scoop or a spoon to drop mounds of dough onto the cookie sheets. Flatten the cookies together with your hand, a fork, or the underside of a glass (moistened if wanted to stop sticking). Bake for 10-14 minutes or till simply golden brown.
Let the cookies cool on the pans. They’re able to eat as quickly as you’ll be able to deal with them, or they are often saved in an hermetic container at room temperature for a number of days.
