Quinoa Cookies
These cookies are made using quinoa, a complete protein, rich in iron, minerals and amino acids. While these cookies are still cookies, you can eat them for breakfast without too much guilt.
Ingredients
- 3/4 cup whole wheat flour
- 1 tablespoon sea salt
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ginger powder, cinnamon, clove powder and/or nutmeg
- 1/2 cup coconut oil
- 1/4 cup brown sugar
- 1/2 cup agave nectar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup cooked quinoa (I use tri-colored quinoa because it looks great)
- 1 cup rolled thick oats
- 1/2 cup raisins
- 1/2 cup walnuts, crushed into small pieces (achieved with a rolling pin or can of food rolled over nuts in a plastic bag or between two pieces of wax paper or a couple short pulses in the food processor)
Preparation
Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Mix flour, salt, baking powder, baking soda and desired spices in bowl and set aside. With a fork, whisk or electric mixer, beat oil, sugar, agave, eggs and vanilla for about 3 minutes. Add flour mixture and blend well. Stir in oats, quinoa, raisins and nuts. Spoon onto baking sheet in 2-inch balls about 1 inch apart. Bake for 15-20 minutes until brown on the edges.
Shaina Shealy
