Quinoa Flour Cinnamon Sugar Cookies with Creamy Maple Frosting (gluten free, dairy free)

Cookies 700 (1 of 1)

I have done a lot of experimenting with quinoa flour, and I have never been able to get it right.  Quinoa flour has a very strong flavor, and doesn’t lend itself very well in baked goods.  I finally started doing a little bit of research, and tried again.  This time I think I got it.  The trick to using quinoa flour, is toasting it first.  Toasting the flour takes away the strong, somewhat bitter flavor.  Leaving a sweeter, earthy flavor behind.  Much better!

Toasting quinoa flour isn’t hard.  It’s super simple, but it does require a little bit of time and planning.  Simply pour the store bought flour onto a cookie sheet covered in parchment paper.  Preheat the over to 215 degrees, and place the flour in the oven for 2 – 3 hours.  At first the flour will umm, stink (it’s almost an earthy, grassy smell), but then the smell will fade, and the flour will be done.  Allow the flour to cool, and store it in an airtight container in the freezer.

Quinoa Flour

Once you have toasted your flour, you can make these super simple, healthy, and yummy cookies.  Quinoa is a gluten free seed, that is boasted in the health community because it is also a complete protein (meaning it contains all the amino acids, and most plant based proteins don’t).  I usually enjoy it as a savory side dish at dinner, but in flour form I can enjoy it in my sweeter baked goods as well!  These cookies come together super fast, but once again do require a little bit of planning.  The dough should sit in the fridge for about an hour before baking – I know, kind of annoying…but they are so worth it.  They are soft, chewy, and lightly sweetened, and the creamy maple frosting is the perfect touch!

Cookie 700 (1 of 1)

Cookie bite 700 (1 of 1)

Quinoa Flour Sugar Cookies with Creamy Maple Frosting
Yields 24
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For the Cookies
  1. 1 1/2 cups toasted quinoa flour
  2. 1 tsp baking soda
  3. 1 1/2 tsp corn starch
  4. 1/4 tsp salt
  5. 1/2 Tbsp cinnamon
  6. 1 cup coconut sugar
  7. 1/2 cup coconut oil, melted
  8. 1/4 cup pure maple syrup
  9. 1 egg, room temperature
  10. 2 tsp vanilla
For the Frosting
  1. 1/4 cup cashews, soaked 1 hour
  2. 2 Tbsp pure maple syrup
  3. 1 Tbsp coconut oil
  4. 1 Tbsp milk
For the Cookies
  1. Combine the flour, baking soda, corn starch, salt, and cinnamon in a large mixing bowl and stir well
  2. Whisk together the coconut oil, sugar, maple syrup, egg, and vanilla in a separate mixing bowl
  3. Add the wet ingredients to the dry ingredients and stir well with a large spoon (dough will be thick)
  4. Cover and refrigerate for 1 hour
  5. Preheat oven to 350 degrees
  6. Roll dough into small balls and place on cookie sheet covered in parchment paper
  7. Gently flatten dough balls with the back of a large spoon
  8. Bake 8-10 minutes
  9. Allow to cool completely and frost
For the Frosting
  1. Blend all ingredients together in a blender or food processor
  1. I used a magic bullet to blend my frosting, and it worked great