Quick Quinoa Coconut Chocolate Chip Cookies

Well, I’m on test recipe number 4… Not exactly great for the waistline! (Next recipe needs to be a salad!) 😉 However, thankfully, these crispy Quick Quinoa Coconut Chocolate Chip Cookies are both added oil and added refined sugar free. You can actually feel good eating these and feeding them to your kids.

The secret is in what they contain for natural sweeteners… 1. unsweetened applesauce 2. banana 3. canned whole cranberries

These cookies were the result of my daughter bringing home a cookie from “It’s A Bakery”, (a local, amazing, bakery shop). Apparently, it was a cookie created out of a mistake (some quinoa was overcooked and no one was sure what to do with it). Now, their Quinoa Cookie is a regular offering that sells out as fast as they can get them in the display case! They happen to be vegan too which is always dangerous, as that means I can eat them! Instead of frequently stopping in to pick one up, I decided to devise my own recipe, making them as healthy as possible.

Why Quinoa in a cookie?

Quinoa is a whole grain that provides all nine essential amino acids. It is one of the most nutritious grains, so why not sneak it into a cookie! Quinoa is a mild tasting, whole grain, that is rich in antioxidants, high in fiber and a good source of folate, iron, magnesium and zinc. It is a kick ass grain you can incorporate into both savory and sweet dishes.

The key to getting these quinoa cookies just right is to bake them a little longer than you might think. The sugars from the fruits and the oil in the coconut flakes work together to make a sweet crispy texture. Yum!

Quick Quinoa & Coconut, Chocolate Chip Cookies

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Serves: 14 Prep Time: 15 minutes Cooking Time: 30-35 minutes 30-35 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup cooked quinoa, any color is fine
• 1 banana (does not need to be overripe), mashed
• 1/2 cup unsweetened coconut flakes, any size (I used a combo of large and small flakes)
• 1/2 cup unsweetened applesauce
• 1/2 cup canned whole cranberry sauce
• 1/2 cup whole wheat flour (or gluten free flour)
• OPTIONAL- 1/3 cup apricot jam, or any other preserve (like peach/ginger) that has been hanging around in your fridge for months 🙂
• 1/2 cup dark chocolate chips
• 1/4 cup plant milk (almond, soy, oat, etc.)
• 2 tablespoons ground flax
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 375 degrees Fahrenheit.
2. Mix together the dry ingredients in a large bowl.
3. Stir together all of the wet ingredients in a medium sized bowl.
4. Add the wet ingredients into the dry ingredients and mix well with a wooden spoon. 
5. Using two soup spoons, drop batter on parchment paper or silicon pad lined baking sheet.  Spread the batter so that it is about 1/2" thick.
6. Bake at 375 degrees for 30-35 minutes, or until the cookies start to brown and become crispy around the edges. 

 

                                                                    www.thevibrantveggie.com

 

Notes

If you like a soft cookie, you can reduce the cooking time. Also, you can add up to one extra cup of quinoa to the recipe. You will end up with a softer, even healthier cookie.

I hope you try out these Quick Quinoa Coconut Chocolate Chip Cookies! If you are like me and you like to try to balance everything out, you might like to check out this recipe as well! Spring is the season for arugula, (a spicy green) and lentils just make everything better.