I love baking with almond butter and had recently picked up a box of quinoa flakes to use as a breakfast cereal. One night when I was craving something sweet, I thought I might use the flakes and almond butter to make some cookies. I’ve also taken a liking to including loose tea in my desserts for added flavor, so I added in some rooibos chai tea and dark chocolate chips and used some agave to sweeten it all.

Makes about 10 cookies


1/2 cup almond butter

1 cup quinoa flakes

1 1/2 teaspoon xanthum gum

1/4 cup agave

1/4 teaspoon baking soda

1/2 cup dark chocolate chips

1 teabag rooibos chai tea


Preheat oven to 350 degrees.

Mix all ingredients together in medium bowl. Form mixture into small balls (about the size of a golf ball) and place on nonstick baking sheet, spacing evenly. Bake 12 to 15 minutes.

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