Quinoa Tahini Cookies

Easy and packed with quinoa, a whole grain – these cookies add a nutty protein kick to the typical cookie that will be sure to treat your taste buds.  


Makes about 4 dozen cookies 

  • 3/4 cup sugar 
  • 1/4 cup brown sugar 
  • 1/2 cup tahini 
  • 1/2 cup butter (or 1/3 cup vegetable oil for vegan cookies)* 
  • 1 /2 teaspoon vanilla 
  • 1 cup all-purpose flour 
  • 1 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1 cup cooked and cooled quinoa (1/4 cup dry produces about 1 cup of cooked quinoa) 
  • 1 /2 – 1 cup combination of mini chocolate chips, white chocolate chips, and/or cranberries (optional) 

Preheat oven to 350 degrees F. 

Blend sugars with tahini, butter or oil, and vanilla. 

Mix flour, baking soda, and salt in a separate bowl and stir in sugar/tahini mixture. Fold in quinoa and any optional add-ins.  

Scoop tablespoon-sized portions of batter onto lined cookie sheets and press down with fork to flatten slightly. Bake for 12-15 minutes, or until golden brown. Let rest on cookie sheet for 3 minutes before removing and cooling. 


*The vegan version results in crispier, though equally if not more delicious, cookies that are quite fragile.