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Quinoa Flake Cookies

Brought to you by Dr Polly Wilkie
from Care Clinic

Nutrient info: 


  • Quinoa is technically an edible seed but classified as a whole grain. 
  • Quinoa is higher in protein than any other grain. 
  • Quinoa is a complete protein – meaning it contains all nine essential amino acids that our bodies cannot make on their own. 
  • Quinoa is naturally Gluten-free. 

*Coconut Sugar: 

  • Coconut sugar has a lower Glycaemic Index (GI) than white sugar: 35 vs 65. 
  • Coconut sugar is Low GI. (Low GI range is 1-55) 
  • GI: rates carbohydrates according to how quickly they raise blood glucose/ blood sugar levels. 
  • Low GI: Slower rise in blood glucose levels. 

*Flaxseed/ Chia Seeds: 

  • Soaked Flaxseeds and Chia seeds become gelatinous and can be used in baking to bind ingredients, they are often used as a substitute for egg (to bind). 
  • Good source of fibre 
  • Soaking increases the absorption of nutrients: omega-3 fatty acids, fibre and lignans. 
  • Flaxseeds are the best source of lignans. 
  • Flaxseeds have anti-inflammatory and antioxidant properties. 
  • Will make you feel full for longer 


  • 2 tbsps Flaxseeds/ Linseeds or Chia seeds 
  • 30ml Water 
  • 1 ¼ cups (150g) Quinoa Flakes 
  • 1 cup (85g) Desiccated Coconut 
  • ½ cup (50g) Almond Meal 
  • 120g Nuttelex / Coconut Butter (melted) 
  • ½ cup (85g) Coconut Sugar 
  • ¼ tsp GF Baking Powder 


Preheat oven to 160 degrees Celsius. 

Line 2 baking trays with non-stick baking paper. 

  1. Combine flaxseeds and water set aside to soak in a small bowl until gelatinous (10 minutes) 
  1. In a large bowl combine dry ingredients: Quinoa flakes, Desiccated Coconut and Almond Meal 
  1. Melt Nuttelex/ coconut butter in a saucepan or microwave, then add coconut sugar and baking powder. Stir to blend until sugar dissolves. 
  1. Pour wet ingredients and soaked flaxseeds onto dry mixture. 
  1. Stir to mix all ingredients together into cookie dough. 
  1. Spoon cookie dough and shape into balls, place onto baking trays and press to flatten. 
  1. Place in middle shelf of pre-heated oven (160 degrees) 
  1. Bake 12-15 minutes. (For a crunchier biscuit, cook for up to 20 minutes) 
  1. Remove from oven, leave cookies to cool on baking tray or place on cooling rack. 

Makes approximately 24 cookies, using one rounded tablespoon of dough per cookie. 

Store in an airtight glass jar / container for up to 4 days. 

Variations to serve: 

  • Eat as they are 
  • Add Dark chocolate icing: Melt 100g Dark Chocolate with 1-2 tsps Coconut oil. Stir until glossy, spread onto cookies, allow to set.  

These cookies are a quick and easy to make nutrient dense snack.  

Suitable for lunchboxes, low allergen, low sugar and packed with flavour.   


About the Author

Polly is a wholistic health professional with over 25 years of clinical experience. She is passionate about women’s health and paediatrics and has a multi-level approach, working on physical, biochemical and emotional aspects of health. Polly enjoys being part of family healthcare, seeing people for a myriad of reasons to improve their health and wellbeing.

Polly is a practitioner at Care Clinic in Bondi Junction, a family-friendly clinic, combining gentle personalised techniques to provide care tailored to individual requirements for all members of the family.

BSc.(Anatomy), Masters Chiropractic, Grad. Dip. Exercise and Sports Sciences, Advanced Diploma Nutritonal Medicine, Diplomate in Chiropractic Neurodevelopmental Paediatrics, Certificate of Acupuncture

Practitioner Modalities:
Registered Chiropractor and Osteopath, Acupuncture, Applied Kinesiology (Certified), Cranio-Sacral Therapy, Sacro-Occipital Technique, Activator Methods, Neuro Emotional Technique (NET), Neurolink (NIS), Retained Reflexes Technique, Webster Technique, Integrative Neuroimmunology.