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Not quite sure how to introduce these magical almond cookies into your life without throwing a big shabbaaanggg!

These are pretty gosh darn awesome.



Honestly, this is the easiest dessert ever.


I hope you have all of these ingredients in your pantry… and if you don’t check out Vitacost for a quick and painless delivery. It’s what I use when I can’t get to the food store and I’m in a hurry to make tasty vegan cookies.


As for these cookies, well as long as you have almonds, almond butter, almond extract, butter, quinoa and cocoa powder – you’re pretty much all set.

These cookies are a protein powerhouse.


Yes, a powerhouse.

You’ve got protein comin’ at you in 4 directions: quinoa, almonds, almond meal and almond butter. Wowzers, bet you didn’t think you’d be getting your protein after dinner, did you?

Now go munch on a salad so you can enjoy 10 of these tonight.





Gluten-Free, Vegan Almond Cookies
Serves: 12
Gluten-Free, Dairy-Free, Soy-Free, Vegan and Vegetarian
Author: Amie Valpone
Recipe type: Entree


  • 1 tsp. well-stirred creamy almond butter
  • 3 large ripe bananas peeled and mashed
  • 1 tsp. almond extract
  • 1 cup cooked quinoa
  • 1 cup quinoa flakes
  • 1/4 tsp. sea salt
  • 1/2 cup coconut sugar
  • 1/2 tsp. cocoa powder
  • 1/4 cup crushed almonds
  • 1/4 cup cacao nibs


  1. Preheat oven to 375 degrees F.
  2. In a large mixing bowl, combine almond butter, bananas, almond extract and coconut sugar. Add cooked quinoa, quinoa flakes and sea salt; mix well then add in cocoa powder, crushed almonds and cacao nibs. Using a teaspoon, portion golf ball sized cookies onto a baking sheet.
  3. Bake for 20-25 minutes or until golden brown.
  4. Remove from oven; set aside to cool before serving.
Nutrition Facts
Gluten-Free, Vegan Almond Cookies
Amount Per Serving
Calories 134 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 55mg2%
Potassium 159mg5%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 9g10%
Protein 3g6%
Vitamin A 19IU0%
Vitamin C 3mg4%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.



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  1. I don’t know much about coconut sugar but I really have to stay away from sugar! Could I use date sugar instead? Looks yummy & I can’t wait to try it!!

  2. These look amazing! I really want to try and make them however I’m not a fan of bananas. Do they have a strong banana taste? Also, is it possible to make them without bananas? Could I just not put them in or do you know of a substitute I could use?

  3. These. Look. Awesome. Oh my goodness gracious. I will absolutely be making these this weekend (alongside some lovely coconut macroons!).

    Quick question though, as I’ve never seen this ingredient called for before: what exactly are quinoa flakes? Just uncooked quinoa?

    Thanks for the help & recipe!

  4. Maybe I am missing something, but several people asked about substitutions for the almond flour. I don’t see almond flour in the recipe ingredient list. Is almond flour an alternate name for crushed almonds?

  5. This cookie looks delicious – I love baking with Honeyville Almond Flour. My daughter has an extremely limited diet so can not have quinoa. Could I use another gf flour such as brown rice, tapioca, potato flour or flax seeds? I know the nutrition would be different but she has eosinophilic esophagitis, an autoimmune disease, so can only have 20 foods.

    1. Thanks Patti; I didn’t use another flour so I’m not sure. I am the same way about the foods I can eat only a few with my autoimmune reactions but you can try another flour! oxx

  6. 4 stars
    did you put chocolate chips in yours? they are not listed in the ingredi ents but look like they are there in your pics. I made them and liked them but think I may try to add some cacoa nibs or chocolate chips next time – thanks for the great high protein, all natural recipe

    1. Denise, I used cacao nibs in a few of the cookies but not all and decided to leave them out of the recipe but you can surely add them in next time! xox