Who else here loves the zingy flavors of bright orange and tart cranberry? We do! To pay homage, we’re calling an excuse to make quinoa cranberry orange cookies. We sneak in some pecans for good measure. You could omit them or swap them for whatever nut you have on hand (we’re sure walnuts would taste divine here as well!).
Recipe Yields 12 Cookies
1 cup quinoa flour (made by running 1 cup of I Heart Keenwah Toasted Quinoa Flakes through a coffee grinder)
1/2 tsp baking soda
1/4 tsp salt
1/4 cup turbinado sugar
1/4 cup brown sugar
2 tbsp milk of choice, plus more if you need it
2 tbsp oil
1/4 tsp vanilla extract
1/2 chopped pecans
1/3 cup dried cranberries
zest of 1 orange
1/4 cup of freshly squeezed orange juice
Mix quinoa flour, baking soda, salt, and sugars by hand.
Add oil, milk, orange juice, and vanilla extract. Combine with a spoon until a cookie dough forms. Add a few more drops of milk to arrive at desired consistency.
Fold in orange zest, cranberries and pecans.
Chill dough in a covered container for at least 2 hours.
Pre-heat oven to 325 F.
Spoon 1 tbsp-sized cookies onto a parchment-paper lined baking pan. Lightly press on cookies to flatten (cookies otherwise will not flatten during baking process).
Bake at 325 F for 11 minutes.
Let cookies cool on baking tray and then transfer (cookies may first appear undercooked, but they will harden during the cooling process)