Quinoa Cookies.

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.

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12 responses to “Quinoa Cookies.

  1. These sound awesome. We eat Quinoa all th time

  2. Do you know the nutritional facts for these? They look DELICIOUS!!!

    • If I calculated this correctly, based on 30 cookies (2 tbsp each) as the end result, they’re 121 calories each, 5.7 grams of fat, 19 grams of carbohydrates and 1.6 grams of protein.

      Hope that helps!

  3. I love this idea – on my list to try! Thanks!

  4. I never thought to put quinoa in cookies….what a cool idea.

  5. I’m so glad my recipe inspired you to make your own; quinoa cookies really are yummy! Thanks for mentioning my blog too. I really like your blog by the way, I’m looking forward to exploring it more.
    Megan @ Food and Whine

  6. I made these cookies on 2/9/11 and they turned out pretty nice. The quinoa gives it a nice nutty flavor. I did, however, think that there were too many chocolate chips. It seemed to over power some of the cookies that had more chips than others.

    TL;DR: Great chocolaty cookies with a nutty taste and a neat texture.

    • Glad that you liked them. As with any “add-ins,” you can adjust the amount/leave out/substitute according to your taste.

  7. UPDATE:
    I took these cookies to work and I received so many compliments and questions about them. Everyone agreed on one thing, these cookies were fantastic.

  8. Do you think I could substitute honey and/or molasses for the sugar? My niece is coming to visit and she can’t have sugar. What to people think?

    • Yes, I think you could easily substitute honey. Because honey is sweeter than sugar, I’d use less than what the recipe calls for (3/4 cup). Start with a 1/2 cup and adjust to your liking. A lot of people also use agave nectar as a sugar substitute.

  9. Pingback: Grains Unit: Day 2 Grains Cooking Lab | FamilyConsumerSciences.com

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