Greetings, all!
My posts have been sporadic these past months, to say the least. Mea culpa, friends. I’ve been in masochistic recipe development- and cookbook writing- mode, replete with piggy-backing deadlines, manic hair-pulling, and incessant teeth gnashing. Whee! The only way to survive has been to let a few things go, such as regular blog posting…and housework…and eyebrow plucking (hello unibrow).
But no complaints (except from Kevin), especially because I am so excited SO EXCITED about my upcoming (specifically, August 28th) book. Wait for it…here comes the shameless self-promotion… drumroll…
500 Best Quinoa Recipes: Using Nature’s Superfood for Gluten-Free Breakfasts, Mains, Desserts and More !!!
I’ve used quinoa every which way in this book and the happy side-benefit is that all of the recipe testing has left me feeling healthier than ever and 5 pounds lighter to boot.
One of my goals with the book was to showcase the versatility of quinoa flour, too. If you’ve poked around here on on Power Hungry, you may have noticed that I’ve posted a few recipes using quinoa flour. I love that it is delicious, produces beautiful quickbreads, flatbreads and sweet treats without the addition of xanthan gums or the like, is naturally gluten-free, über-healthy (complete protein, baby), and, in addition to be available milled and ready-to-use, can be made with ease using a cheap-o coffee mill. I’ve included more than 100 baking recipes in the book that use it (exclusively, not in combination with other flours).
Enough yakking, it’s time to show, not tell. These are my double quinoa cookies, which you can happily munch on for breakfast on the go, a snack, or a treat. Easy, yummy, and both curious kids and skeptical spouses approve.
I’ll be sharing lots (LOTS) more quinoa fun now that I’m (momentarily) shackle-free (i.e., big round of edits complete, text is off to typesetter). But for now, I’m off to have my cookie and eat it, too…right after I clean the refrigerator and find the tweezers.
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Double Quinoa Power Cookies
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 mins
- Yield: 40 1x
Description
Your subconscious will register “cozy comfort” with this nostalgic combination of cranberries, walnuts and cinnamon. Cooked quinoa in the dough gives the cookies a unique and incredibly appealing texture reminiscent of oatmeal and a flavor hinting of toasted sesame.
Ingredients
- 1–1/4 cups quinoa flour
- 1 tbsp arrowroot or cornstarch
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup natural cane sugar or packed light brown sugar
- 1 large egg
- 1/2 cup virgin coconut oil, warmed slightly, or unsalted butter, softened
- 1 tsp vanilla extract
- 1–1/4 cups par-cooked cooked quinoa (see below), cooled
Instructions
- Preheat oven to 350°F (180°C)
- large baking sheet, lined with parchment paper
- In a small bowl, whisk together quinoa flour, cornstarch, cinnamon, baking soda, and salt.
- In a large bowl, using an electric mixer on medium speed, beat sugar, egg, oil and vanilla until blended. Stir in flour mixture until blended. Using a wooden spoon, Stir in quinoa.
- Drop dough by tablespoonfuls onto prepared baking sheet, spacing them 2 inches apart.
- Bake in preheated oven for 9 to 12 minutes or until golden brown. Let cool on pan on a wire rack for 2 minutes, then transfer to the rack to cool. Repeat with remaining dough.
Notes
Cooked Quinoa:
To prepare 1-1/4 cups of par-cooked quinoa, combine 3/4 cup quinoa and 1 cup water in a small saucepan . Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 8 to 10 minutes or until liquid is just barely absorbed. Remove from heat. Cover and let stand 2 to 3 minutes. Transfer to a bowl, fluff with a fork, and cool completely for use in the cookies.
Vegan Option: Replace the egg with a flax egg: mix 1-1/2 tbsp flaxseed meal with 3 tbsp warm water and let stand for 5 minutes to thicken.
Tips
* You can add 2/3 cup dried fruits, such as raisins, blueberries, and chopped apricots, or your favorite nuts or seeds (a combination is great, too)
- Category: Cookie
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These are delicious!!
So glad that you like them, Melissa!
Ooooh, these are so good, just what I was looking for! I just made them with half mini chocolate chips and half cranberries and they are SO delicious. with the chips, i will even put in less sugar next time; the flavor has so much nuance from the toasted nuts and cinnamon that it can stand it… Thanks for sharing the recipe with us!!
Yay! I am so glad you liked them, Suz! Umm..cranberries and chocolate chips. I can see how adding the chocolate chips would necessitate less sugar–sounds wise! 🙂
Hi Camilla,
Is it alright to replace the quinoa flour with whole wheat flour? I’m not sure I can find quinoa flour in my area. Also, would the cookies still turn out okay with I replaced the dried cranberries with mini chocolate chips instead? Please advise. Thanks!
Mel
Camilla,
These cookies look delicious. I second everything Christine said. I’m a huge fan of your cookbooks and have most all of them. At the moment I’m having fun cooking from 5 Steps to Healthy Cooking. Love the mesclun salad with dates and goat cheese.
And your lemony lentil and quinoa salad finally turned me into a quinoa believer. (I’d had my doubts for a while.) I used the refrigerated steamed lentils from Trader Joes and it turned out wonderfully.
Congrats on your Quinoa Cookbook. I’m sure it will be another winner.
(And no, I’m not in cahoots with your Mom either.)
Warmly,
Martha
Christine: Ok, you made my day. week. month. Thank you!!!! Are you sure you are not in cahoots with my mother? 🙂 I would love to send you a copy of the quinoa book when it comes out if you would like to review it on your blog (which is great, BTW) 🙂
Sannit:
Absolutely! Cooked bulgur would be great! Not sure about couscous since it’s a pasta (even though it looks so much like a grain). Cooked brown rice might work, too but I would chop it some in the food processor first 🙂
Laura: I will add a post for grinding your own quinoa flour TODAY! It is very easy and economical–and great if you just want to experiment without investing in a whole bag of the flour.
You’re most welcome Camilla! I’m not in cahoots, just a home cook/baker that favors books full of delicious, reliable recipes over those overflowing with glossy photos. I thank you for the compliment on my blog & I would be more than happy to review your new book on it. (Just as fair warning though, I don’t have much of a following, but if that’s not an issue, I’m definitely in!)
i ran out of quinoa yesterday-if only i had known about this recipe then. can i replace with another grain?
cous cous, bulgar?
Just discovered your blog and love it!
Could you put chocolate chips in these cookies instead of nuts and dried fruit?
I always miss your posts when you get busy, but you totally get a free pass because I am in love with your cookbooks! I own almost all of them, and I don’t think I’ve been disappointed in a single recipe yet. I only wish more people knew about them — I rarely see the publicity your work deserves! Your books have become like trusted companions in my kitchen, so I was really excited to read the news about your new book. I’ve been looking to buy a quinoa cookbook, but hadn’t found one I really liked. Clearly I was waiting for you to publish this one — I already know it will be another winner 🙂
we are sympatico, Melissa! Just checked out your cookies and they sound incredible. Everyone, head to Melissa’s link, too–can anyone have too many quinoa cookies? Wait, I can answer that because I have been there: yes, yes one can :). But still, it takes many many quinoa cookies to reach the saturation point . Love your site, Melissa–sounds like we have much in common (including the Arkansas connection–my husband is from Arkansas)
Recipe looks delicious, Camilla, thank you. Have you had much success or tried making your own quinoa flour? I make my own oat flour all the time (keep a coffee grinder reserved for this process). Just wondering as I believe it would be more economical to make than purchase.
I love quinoa cookies! They’re my new favorite obsession. What a great way to add protein and nutrients to cookies! I made Quinoa Goji Oat Cookies { http://www.treatswithatwist.com/2012/04/quinoa-goji-oat-cookies.html } and yours look so delish I’ll have to put them on my list!