Cookies are probably not the first thing that comes to mind when you think of quinoa (pronounced keen-wah).
Quinoa is all over the place nowadays. The little grain is incredibly nutrient dense, gluten free and high in protein. According to Wikipedia, NASA is even considering taking it into space on long-duration manned space flights. Some people use it as a substitute for oatmeal, some as a substitute for rice. Me? I chose cookies to guide me into the world of quinoa.
And it’s actually pretty good (I tasted a spoonful once it was done cooking, before it went into the cookies), and it gave the cookies a pleasant chewy texture and an unexpected (but welcome) nuttiness.
The Fruitaholic loves cookies (but really, who doesn’t?), so when he asked for one after another, I felt okay giving them to him since they’re “fake healthy.” With a little help from the Husby and I, they were gone within a matter of days.
Quinoa Cookies – slightly adapted from Food and Whine
- 1/3 Cup Butter
- 2 Eggs
- 1 tsp. Vanilla
- 3/4 Cup Brown Sugar
- 1 1/2 Cups Flour
- 1/2 Cup Shredded Coconut
- 1 tsp. Baking Powder
- 1/4 tsp. Baking Soda
- 1/4 tsp. Nutmeg
- 1 1/2 Cups Cooked Quinoa, completely cooled
- 1 Cup Chocolate Chips
Preheat oven to 375.
In a large bowl, beat together butter, eggs, vanilla and sugar. In another bowl, add flour, coconut, baking powder and baking soda. Stir to combine. Slowly add flour mixture to the wet ingredients. When combined, stir in quinoa and chocolate chips.
Drop dough balls onto a parchment lined baking sheet. Bake for 10-12 minutes, until edges start to brown. Remove from oven and let cool for 5 minutes before transferring to a cookie rack.