Quinoa Cookies

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Quinoa Cookies

From BYU research


  • 1 cup quinoa flour


In a large bowl, mix all wet ingredients. In a separate bowl, mix all
dry ingredients. Combine dry ingredients into the wet ingredients and
mix by hand or with a mixer. Drop rounded tablespoons onto a greased
cookie sheet. Bake for eight minutes at 350 degrees.
Cookies and milk–the two go together like peanut butter and jelly in
the United States, but not in Bolivia and Peru. Severe calcium
deficiency is common among children in the two countries, where the
people don't traditionally drink milk or consume other calcium-rich
sources. Not to worry, however: nutrition professor N. Paul Johnston
(BA '66) is putting the calcium in the cookies.

Trying various recipes out on students at the only school in Santa
Rosa, Bolivia, last summer, Johnston and student researchers concocted
a favorite, featured here. In addition to calcium, the recipe calls
for the Andean super-grain quinoa, a grain packed with protein and
vital omega-3 fatty acids and the subject of decades-long BYU
research. You too can enjoy the protein perks of quinoa, which is
available in most health food stores. You'll have to add your own
calcium carbonate, though–or enjoy your cookies with a glass of milk.

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