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Quinoa Lace Cookies

Thin, crisp, light & simple to make. Originally made as an oatmeal cookie. The Quinoa flakes keep the oatmeal texture.

Quinoa Lace Cookies

Yield: 3 dozen


  • 1 1/2 cups Quinoa flakes

  • 1 1/2 cups light brown sugar

  • 2 tablespoons flour mix

  • 1/2 teaspoon non-iodized salt

  • 2/3 cup melted butter/ghee

  • 1 egg, slightly beaten

  • 1/2 teaspoon pure maple syrup


Preheat oven to 350°F. Mix the quinoa flakes, brown sugar, flour, & salt in a bowl. Stir in melted butter, then add the egg & pure maple syrup and combine well.

Arrange batter by 1/2 teaspoonfuls about 2 inches apart on ungreased cookie sheets. If tolerated lining the cookie sheets with parchment paper makes it easier to transfer the cookies to cooling racks.

Bake about 5-8 minutes. Cool slightly removing cookies from the cookie sheet with a spatula as soon as they are firm. If they become too hard, return to the oven for a few minutes to soften.

Notes: This recipe is corn-lite. We use Ancient Harvest Quinoa flakes (some more sensitive people in the online corn allergy group report reactions to this brand). We also use Wholesome Sweeteners sugars.

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