quinoa crunch gingerbread cookies

This video is for an old recipe I developed when I was living in New York when I first started the blog Bubble Child and before I started playing video games with elo boosting services from http://elitist-gaming.com and also following some overwatch guide online for my shooter games.  It, like this site and my recipes, has morphed and grown, and it is with pleasure that I share it with you for your holidays.

Old post & story: http://www.bubblechild.com/2011/12/12/gluten-free-gingerbread-cookies/


GF gingerbread cookies

Serves about 18-24 medium sized cookies, more or less depending on the shape or thickness
Prep time 15 minutes
Cook time 10 minutes
Total time 25 minutes
Allergy Egg
Dietary Corn Free, Dairy Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegetarian
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold


  • 3/4 cups brown rice flour
  • 1/2 cup sorghum flour
  • 2 tablespoons arrowroot starch
  • 1 cup teff flour
  • 1 cup cooked quinoa
  • 3/4 teaspoons baking powder (GF)
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon fine sea salt
  • 1/2 cup coconut oil (melted in a bain mairie)
  • 1 1/4 cup coconut sugar
  • 2 eggs (or 1/2 cup aquafaba [cooking liquid from chick peas])
  • 1/4 cup honey or agave nectar
  • 1/3 cup water
  • 1 teaspoon gluten-free vanilla (optional)


You can make these cookies vegan by using agave nectar and aquafaba instead of honey and eggs.  Here are some icing suggestions below if you don't already have a recipe:

-mix your favorite vegan cream cheese with agave nectar and vanilla to taste

-chill a can of coconut milk and scoop off the creamy top, which should now have the texture of cream cheese.  Mix with a pinch salt, agave nectar, and vanilla to taste.  This version must be refrigerated after a day.

-whisk 1 egg white until stiff peaks form and then slowly whisk in powdered sugar, about 1 cup.  You can go up to 2 cups and add a splash of vanilla.


Step 1 Melt coconut oil over bain mairie. Mix with sugar and honey/agave nectar. Mix in eggs. Set aside.
Step 2 Pre-heat oven to 350 degrees. Line large baking sheet with a silpat or parchment paper.
Step 3 Combine flours, starch, spices, and sea salt until homogenous. Add to wet mixture. Mix until sandy, add 1/3 cup water. Combine until homogenous, then add cooked quinoa.
Step 4 Let dough rest about 5 minutes and lightly flour your work surface. Divide dough into 2 and roll out 1/4 inch thick. Cut with your cookie cutter of choice and transfer to baking sheet without the cookies touching each other. Bake 10-12 minutes until top and bottoms are browned but center is still soft. If you want a hard gingerbread cookie roll out more thinly and cook until crunchy.
Step 5 Meanwhile prepare your icing in a piping bag with a small fitted tip. See recommendations for homemade icing in the notes or use your favorite recipe!
Step 6 Once cookies are done, remove from oven and let cool to touch. Ice with your favorite decorations and remember: the more icing the more people pleasing the cookie. 😉 These cookies are also great dipped.
Step 7 To apply icing to cookies, cut a small hole in the corner of a zip-lock bag. Put icing in bag, and pump it out like toothpaste. For thicker strokes, cut a bigger hole, and vice versa.
Step 8 Dip in coffee or hot chocolate for a real treat, and enjoy your holiday sweets!

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