These calcium and protein-rich cookies are really yummy. Especially, if you like  sesame flavor. I got this recipe from my friend Yulia and modified it.

quinoa flour  1 1/2 cups
baking soda 1/2 tsp
agave nectar 1/4 cup

molasses 1/4 cup

roasted tahini 1/3 cup

sesame oil 1 tbsp
sea salt 1/4 tsp

Preheat the oven to 350° F. In a large bowl, combine the flour, the salt and the baking soda. In another bowl, blend together molasses, agave, tahini, and oil. Blend the dry ingredients into the wet. Form the dough into 1 inch balls. Place on a parchment paper and flatten. Bake
for 8-10 minutes until lightly brown.
If you like your cookies crunchy, leave them out after baking. If you prefer the chewy ones,  store them in an airtight container.