Day 8: Quinoa Gingersnap Cookie Recipe

We're celebrating 12 Days of Christmas, QCHC-style! Day 8 Challenge: Try this healthy quinoa gingersnap cookie recipe at your next Christmas gathering.

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It’s day 8 of our 12 Days of Christmas challenge, and we have a delicious treat for you! If you missed the first 7 days, it’s not too late to join us in committing to one thoughtful health change per day for the next 5 days. We’re sure you’ll notice a difference in the way you feel just by implementing these simple changes.

Day 8 Challenge: Try this Healthy Christmas Cookie Recipe!

Quinoa in a cookie? Who knew?

(We did, which is why we’re sharing this recipe with you!)

Did we mention this quinoa gingersnap cookie recipe is vegan and gluten-free? You’re welcome. 🙂

Quinoa Gingersnap Cookie Recipe

(Serves 30-32)


  • 2 cups quinoa flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon sea salt
  • ⅓ cup crystalized ginger, chopped into small pieces
  • ¼ cup coconut oil, in a liquid state
  • ¼ cup grass-fed butter
  • 1 cup packed coconut sugar
  • 1 Tablespoon ground flaxseed + 3 Tablespoons water
  • ¼ cup molasses
  • ¼ cup cane sugar (for rolling)


  1. Preheat oven to 350° F.
  2. Whisk flaxseed with water in a small bowl to make flaxseed egg. Set aside.
  3. In a medium bowl, mix together the dry ingredients (quinoa flour, baking soda, cinnamon, cloves, ginger and sea salt). Set aside.
  4. Using an electric mixer fitted with the paddle attachment, blend coconut sugar, butter and coconut oil until creamy, about 2 minutes. Beat in molasses and flaxseed egg until combined.
  5. With the mixer on low, gradually add the flour mixture, beating just until incorporated. Add in crystalized ginger pieces and give it one last mix.
  6. Using hands, roll dough into ¾-1 inch balls. Place sugar in a shallow bowl and roll each ball of dough in the sugar to coat.
  7. Transfer cookies to prepared baking sheets, spacing evenly.
  8. Bake for 12-15 minutes or until dark golden brown and puffy, rotating baking sheet halfway through baking. Remove from oven and use the back of a fork to press gently in the center of each cookie to make more of a flattened cookie shape.
  9. Let them cool slightly before transferring to a wire rack to cool completely. Enjoy!

If you missed yesterday’s challenge, you can grab it here.

Be a good friend this holiday season. Click the buttons below to share this quinoa gingersnap cookie recipe with your followers on social media.

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