Walnut Cookies with Toasted Quinoa photo by Linda Tyler

Linda Tyler shared the cookie recipe below in an article on ancient grains that she wrote for Vegan Journal. The entire article can be found here: https://www.vrg.org/journal/vj2024issue2/2024_issue2_ancient_grains.php

Walnut Cookies with Toasted Quinoa
(Makes about 24 cookies)

1/3 cup uncooked red or white quinoa
2 cups walnut pieces
1/2 cup oat flour
1/3 cup maple syrup
1/4 cup cacao nibs, raisins, dried cranberries, dried cherries, or other dried fruit
3 Tablespoons flaxseed meal
2 Tablespoons chia seeds
2 teaspoons vanilla extract or vanilla powder
1/4 teaspoon salt, or to taste

Preheat oven to 350 degrees. Line two sheet pans or cookie sheets with parchment paper or silicone mats.

On the stove top, scatter the quinoa in a wide skillet and turn the heat to medium or medium/low. Stir or shake the quinoa frequently until it begins to pop, turn darker, and smell like popcorn, 5-7 minutes. As soon as it has been popping for about a minute, pour it into a medium bowl and let cool for 5-10 minutes.

Grind the walnuts in a food processor or use a hand-held grinder. Make sure there are still plenty of small chunks of walnuts. Add the walnuts and the remaining ingredients to the quinoa and stir well.

Use a 1 1/2-Tablespoon cookie scoop or a spoon to drop mounds of dough onto the cookie sheets. Flatten the cookies with your hand, a fork, or the bottom of a glass (moistened if needed to prevent sticking). Bake for 10-14 minutes or until just golden brown.

Let the cookies cool on the pans. They are ready to eat as soon as you can handle them, or they can be stored in an airtight container at room temperature for several days.