Healthy Quinoa Cookies - Low Sugar, High Protein, High Fiber |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 1 |
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These powerful little cookies have a mild molasses spice flavor. My husband and I are vegetarian, and these cookies are a great supplement and snack. They taste like cookies, but do a whole lot of good for your body! This is my version of Quinoa Tahini Cookies. *The gluten free flour nutritional information is not included in the chart. For each cookie, add an additional .33 grams of protein and .33 grams of fiber for a more accurate nutritional picture. Ingredients:
1/4 cup honey |
1/4 cup blackstrap molasses |
1/3 cup almond butter, creamy |
1/4 cup peanut butter, organic creamy |
1/2 cup coconut oil, extra virgin, room temperature (solid is ok) |
1 cup gluten-free flour (i use bob's red mill) |
1/3 cup almond meal |
1 teaspoon flax seed meal |
2 tablespoons flax seed meal |
3/4 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon ginger |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 cups quinoa, cooked |
1 large egg |
Directions:
1. Preheat oven to 350 degrees.
2. Mix 1 teaspoon of ground flaxseed with a tablespoon of water. Set aside.
3. In bowl of a mixer, add first 5 ingredients, and blend until well combined.
4. Next, add flour, almond meal, remaining ground flaxseed, spices, baking soda, and salt.
5. Add ground flaxseed and water mixture, which should already appear a bit thick or gelatinous.
6. Mix altogether until well incorporated. You should have a thick sticky dough.
7. Add egg and mix until blended.
8. Add cooked quinoa, and mix briefly until dough is uniform.
9. Drop by spoonful on parchment paper lined cookie sheets. These cookies spread out thin and flat but are soft and chewy, so leave room between spoonfuls.
10. Bake for 15 minutes, or longer if you like crispy edges.
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