Cherry and Toasted-Pecan Quinoa Cookies

Prep Time: 
20 minutes
Number of Servings: 
2 dozen cookies


  • 1 12 cups white whole-wheat flour
  • 1 tsp kosher salt
  • 12 tsp baking powder
  • 12 tsp baking soda
  • 12 cup coconut oil, room temperature
  • 14 cup sugar or 1 12 Tbsp maple syrup
  • 14 cups (packed) light brown sugar
  • 14 cup clover or orange blossom honey
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 12 tsp almond extract
  • 1 cup cooked quinoa, cooled
  • 1 cup old-fashioned oats
  • 1 cup dried cherries
  • 12 cup toasted shredded coconut (unsweetened)
  • 12 cup toasted pecans, chopped


  1. Preheat oven to 375°.
  2. Line 2 baking sheets with parchment paper. Whisk flour, salt, baking powder, and baking soda in a medium bowl.
  3. Using an electric mixer, beat coconut oil, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes. Add eggs and extracts; beat until pale and fluffy, about 2 minutes. Beat in flour mixture, 12 cup at a time. Stir in quinoa, oats, cherries, coconut, and pecans.
  4. Spoon dough in portions equal to 2 tablespoons each onto prepared baking sheets, spacing cookies 1 inch apart.
  5. Bake cookies until golden, 12 to 15 minutes. Transfer cookies to a wire rack and let cool.
Nutrition Info: 
179 Calories, 3 g Protein, 25 g Carbohydrates, 3 g Fiber, 8 g Total fat (5 g sat, 2 g mono, 1 g poly), 120 mg Sodium, Iron


Christine Wansleben

Christine is the Owner/Culinary Director of Mise En Place, located in Richmond, VA. She graduated from the Institute of Culinary Education (formerly Peter Kump's NY Cooking School) in New York City, and has worked in such restaurants as Chanterelle and Eleven Madison Park.