Recipe: Pistachio Fennel Quinoa Cookies

This unexpected and grown-up flavor combination is perfect with a cup of tea. Rich and creamy pistachios and warm, nutty Toasted Quinoa are the perfect pallet for a pop of aromatic fennel. 



  • 3/4 cup Toasted Quinoa
  • 3/4 cup chickpea flour
  • 1/2 cup coconut sugar
  • 1 tsp fennel seeds
  • 1 flax egg
  • 1 tso vanilla
  • 1 tsp baking soda
  • 1/3 coconut oil 
  • zest from 1 lemon
  • pinch sea salt
  • pistachios, ground into a fine meal 


  1. Preheat your oven to 325 F and line a baking sheet with parchment paper.
  2. Using a coffee or spice grinder, grind the Toasted Quinoa into flour. Place the quinoa flour in a medium bowl, and add the chickpea flour, coconut sugar, fennel seeds and flax egg - stir to combine. 
  3. Add the vanilla, baking soda, coconut oil, lemon zest and salt - stir until a crumbly dough forms.  
  4. Using your fingers, pinch some of the dough off, and roll into a 1" ball between your palms. Roll each ball in the pistachio meal before placing on a prepared baking sheet. 
  5. Bake for 8 minutes. Cool before serving.