Name: Stone Fruit & Quinoa Breakfast Cookies
Total time: 1 h
Ingredients: 1 orange; ⅓ cup pure cane sugar; ¼ cup almond butter; 1 tablespoon cider vinegar; 2 teaspoons grated fresh ginger; 1 teaspoon baking powder; ¼ teaspoon sea salt; 1½ cups cooked quinoa; ¾ cup whole wheat flour; ½ cup fresh or thawed frozen stone fruit (such as peaches, plums, and/or nectarines), cut into ½-inch pieces

Ready In: 1 hour
Makes 18 cookies
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When cookies are as wholesome and healthful as these, you can enjoy them any time of day. These hearty quinoa cookies, which are fragrant with fresh fruit and ginger, taste incredible warm out of the oven. Stored in an airtight container, they’ll stay fresh for five days.

By Darshana Thacker Wendel, Apr 29, 2019

Ingredients

1 orange
⅓ cup pure cane sugar
¼ cup almond butter
1 tablespoon cider vinegar
2 teaspoons grated fresh ginger
1 teaspoon baking powder
¼ teaspoon sea salt
1½ cups cooked quinoa
¾ cup whole wheat flour
½ cup fresh or thawed frozen stone fruit (such as peaches, plums, and/or nectarines), cut into ½-inch pieces

Instructions

Preheat oven to 350°F. Line two cookie sheets with parchment paper. Remove 1 tablespoon of zest from the orange. Peel and cut the orange into pieces.
In a food processor, combine orange zest and pieces and the next six ingredients (through salt). Cover and process until smooth. Transfer the mixture to a large bowl. Stir in the quinoa and flour until combined. Fold in the stone fruit.
Drop dough 2 inches apart onto the prepared cookie sheets, using 2 tablespoons for each cookie. Bake 40 minutes or until edges are light brown. Remove and cool the cookies on wire racks.

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Kat7 months ago

Can you sub the wheat flour for almond flour or coconut flour?

Forks Over Knives7 months ago

Hi Kat,
We asked the recipe creator and she said they might come out drier and need more liquid if you use almond or coconut flour. It will also be higher in fat than the average FOK dessert recipe, but if you give it a shot and it turns out well let us know!

Julie Thomas1 year ago

Can I use Spelt Flour? I have some I need to use up….

Xena1 year ago

Always surprises me that there’s so few recipes on this site using amaranth but this delish recipe works incredibly well with amaranth instead of quinoa! To the person who asked about date sugar, yes I used that but added an extra tablespoon of the date sugar, turned out great 🙂

Joanna hill1 year ago

What stone fruit works best?

Sandie Nielson1 year ago

Really good

LouAnn1 year ago

Would date sugar work in these??

Megan2 years ago

Is 40 minutes cooking time right?

Laura1 year ago

Personally I like to bake most cookies at 375 for 20-25 minutes.

Sylvia De La Paz2 years ago

Megan, depending on your oven, you may want to bake them for 35 minutes. I have made these cookies once and on my second batch, l baked them for 35 minutes rather than the 40 minutes.

Sylvia – San Antonio Texas

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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