Ingredients:
1 c. uncooked quinoa grains
1c. butter
3/4 c. coconut crystals
3/4 c. granulated sugar
2 eggs
1 t vanilla
2 c. raw old fashioned oats
1 c. all purpose flour
3/4 t salt
1/2 t baking powder
1 t baking soda
4 oz milk chocolate chips (I like <<this kind>>)
4 oz semi sweet chocolate chips (call me brand loyal, but <<these>> are good)
4 oz dark chocolate chips (please don't be surprised with <<this>> recommendation)
350 degree preheated oven
1. Toast the quinoa: in a dry, medium-hot pan, toast the quinoa. If you've never done this before, don't be put off. It's easy: Do NOT prepare the quinoa as instructed on the bag! Do NOT use water!
Pour the cup of uncooked quinoa in a dry saucepan (big enough so that the quinoa isn't more than an inch deep and so you have room to toss it around. I use a medium sized (2-4qt) stainless steel sauce pan like <<this one>>. The walls allow this amateur chef to practice the art of tossing- flipping the quinoa with the flick of a wrist while it's toasting rather than having to stir it). You'll know when to start tossing the quinoa - it'll start making a snappy-sound like mini popcorn. It'll start wafting a lovely nutty aroma and turning to a golden brown. If you leave it sit too long, it'll burn quickly! The whole process of toasting quinoa takes about 5 minutes.
Pour the toasted quinoa on a plate and set aside to cool.
**If you do not toast the quinoa first, DO NOT MAKE THESE COOKIES**
2. Make your cookie dough the usual way:
(a) Cream butter, sugars, and vanilla in a stand mixer till it starts turning light in color. Add the eggs, scraping the bowl, and then let it mix for a few minutes till that gets nice and fluffy.
(b) Blend in the cooled quinoa and oats. Sift together the flour, salt, baking power, and baking soda and mix that in till just incorporated (do not over mix).
3. Optional: chill the dough for an hour or until you're ready to bake them. But to be clear, this is truly an optional step.
4. Using a bowl-shaped 1-tablespoon sized measuring spoon (like <<this one>>), scoop dough onto parchment lined cookie sheets. Flatten each cookie using the bottom of a damp glass that can be dipped in sugar.
5. Bake in 350 degree oven for about 12 minutes or no longer doughy. Cool on cookie sheet for a few minutes. They'll be tender till they're fully cooled down, so if you need to reuse your pan, then slide the cookies with the parchment to a countertop and reline with a new piece of parchment. Once the cookies are cooled, you can reuse the parchment for a subsequent batch.
Makes around 45-48 cookies. The below nutrition label is probably a good estimate (I used a recipe analyzer app called VeryWell Fit).
Gluten free option: cut the flour. Be sure your oats are the gluten free variety. Up the oats to 3 cups and once dough is made, spoon onto parchment paper and roll into log shape (about 2-3" diameter log will be about 18" long). Store in refrigerator 24 hours. The oats will "activate" and become the thickener instead of the gluten in flour. Cut cookies from the log, cook on parchment at 350 degrees for about 10-15 minutes (depending on your oven).
| Nutrition Facts | |
|---|---|
| Servings: 48 | |
| Amount per serving | |
| Calories | 109 |
| % Daily Value* | |
| Total Fat 2.5g | 3% |
| Saturated Fat 1g | 5% |
| Cholesterol 7mg | 2% |
| Sodium 205mg | 9% |
| Total Carbohydrate 19.8g | 7% |
| Dietary Fiber 1.2g | 4% |
| Total Sugars 9g | |
| Protein 2.3g | |
| Vitamin D 1mcg | 3% |
| Calcium 14mg | 1% |
| Iron 1mg | 6% |
| Potassium 73mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice. | |
Recipe analyzed by  | |
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