Quinoa Pumpkin Chocolate Chip Cookies

 

I saw these Quinoa cookies last week and thought “Hmmm, that sounds intriguing”. I’m a big fan of quinoa but have never tried it in a sweet dish. (PS: this Bud Light commercial cracks me up every single time) I decided I was going to give these a go but that they were missing a certain ingredient. A cookie isn’t a cookie without something sweet!

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Quinoa Pumpkin Chocolate Chip Cookies

Ingredients: 

  • 1 1/2 cup water
  • 3/4 cup raw quinoa
  • 1 cup whole wheat flour
  • 1/2 cup organic sugar
  • 1/4 cup ground flax seed
  • 1 tablespoon pumpkin pie spice
  • 1/8 teaspoon sea salt
  • 1/2 cup pureed pumpkin
  • 2 tablespoons coconut oil (or whatever you have on hand)
  • 1 teaspoon pure vanilla extract
  • 1 egg white
  • 2 tablespoons honey
  • 1/2 cup mini chocolate chips (vegan or regular)

Directions:

  • Add quinoa to a fine mesh stainer and rinse well before using in this recipe.
  • Add water and quinoa to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Once complete, remove from the stove, remove lid and allow to cool for a couple of minutes. Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
  • Add flour, sugar, ground flax, pumpkin pie spice and salt to a large bowl. Then, measure 1½ cups of the cooked quinoa and add to the dry ingredients. Stir to coat, until all quinoa granules are covered in the mixture. Set aside.
  • Add pumpkin, oil, vanilla, egg white and honey to a small bowl and stir well.
  • Pour the wet mixture in with the dry mixture and stir to combine.
  • Fold in chocolate chips.
  • One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies close. Lightly form each cookie, as you’d like them to come out. I flattened them slightly with a spoon.
  • Bake in the preheated oven for 25-30 minutes, until cooked through and golden.
  • Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Because cooked quinoa was used in this recipe, the longer you leave it to cool, the firmer your cookies will become. Leave them be and they will transform!
  • Cookies can be stored in the fridge for up to 2 weeks. (Will make about 30 cookies)

Enjoy!

 

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Comments

  1. Is that a loofah?!

  2. These look delicious! 🙂

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