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.
- 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
- 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.
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.
* 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