Quinoa Chocolate Chip Cookies

I was off yesterday for Remembrance Day, and instead of studying for my final nutrition exam (it’s coming up in a few weeks, and then I’ll officially be a Registered Holistic Nutritionist!); I procrastinated and made cookies instead. I have a giant, growing list of ingredients & recipes that I want to try, and a recipe for quinoa cookies caught my eye. It was all in the name of research!

These cookies are really good & good for you. If you haven’t got on the quinoa train yet – it’s time. Quinoa is a gluten-free seed that is high in & is a complete vegetarian protein, it’s easy to make (only takes 15 minutes!) and versatile. It’s a great healthy substitute for white rice & cous cous; both refined, white carbs that will spike your blood sugar, and lead to excess fat storage. You can also have it for breakfast; just make it with milk, and add some cinnamon, banana and nuts & seeds, or use it as a base for healthy baking in cookies, bread and muffins.

If you’re new to quinoa, this recipe is a great introduction – enjoy!

Quinoa Chocolate Chip Cookies

Ingredients
2 cups cooked quinoa, cooled (1/2 cup dry)
1 cup water
1 cup oats (rolled or instant)
1/2 cup natural almond butter or peanut butter
1/4 cup real maple syrup or honey
1/4 cup ground flaxseed
1 tsp salt
1/2 cup dark chocolate chips

Method

Preheat oven to 350F

Combine 1/2 cup dry quinoa with 1 cup of water. Bring to a boil. Once boiling, turn heat down to low, cover & simmer for 15 minutes or until all the water is absorbed. Fluff with a fork, and let cool (you can put in the fridge to speed up the process). If you don’t have time to let it cool that just means your chocolate chips will melt throughout your batter – the cookies will still work, and still taste delish.

In a large mixing bowl, combine cooked quinoa, almond butter and maple syrup.

Add oats, flaxseed and salt. Fold in chocolate chips.

Spoon batter onto a cookie sheet (line with parchment paper or Silpat), and bake for 18-20 minutes or until bottoms are golden brown. Right after you pull them out of the oven; flatten cookies by pressing them down with the bottom of a drinking glass. Let cool for 10 minutes.

These cookies have a crunchy on the outside, chewy on the inside texture – enjoy!

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2 Responses to Quinoa Chocolate Chip Cookies

  1. Carol October 12, 2013 at 6:02 pm #

    Hi…this sounds delish!! One question..as a breast cancer survivor…one food I have to stay away from is flax seed. Any replacement ideas? Thanks!

    • Lauren October 13, 2013 at 5:48 am #

      Hi Carol – amazing that you’re a breast cancer survivor…so is my mom 🙂 I would suggest wheat germ or oat bran instead of flax. Thanks for the comment!

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