QUINOA CHOCOLATE CHIP COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 5h
Yield 11 to 12 cookies
Number Of Ingredients 10
Steps:
- Place the quinoa in a dry pan over medium heat. Cook, stirring occasionally, until the quinoa is evenly toasted and beginning to pop, 3 to 4 minutes. Remove from the heat and allow to cool completely.
- Add the melted butter, coconut sugar and vanilla extract to a medium bowl. Using a rubber spatula, stir to combine and soften the sugar. Add the egg and egg yolk and stir until smooth. Add the almond flour, coconut flour, baking soda and salt and stir until it forms a soft dough. Add the chocolate chips and quinoa and stir to evenly distribute. Refrigerate for at least 4 hours or up to overnight.
- Preheat the oven to 350 degrees F.
- Line 2 rimmed baking sheets with parchment paper. Scoop 1/4-cup balls of cookie dough evenly onto the baking sheets leaving 2 inches between each scoop. Flatten them slightly. Bake, rotating halfway through, until the edges are just set and the centers are still slightly underdone, 13 to 15 minutes. Allow to cool for 10 minutes on the baking sheets, then remove to a wire rack to cool completely.
CRISPY QUINOA COOKIES (WHEAT-FREE)
This is the exact recipe from the back of the box of Ancient Harvest Brand Organic Quinoa Flakes. I have not made these yet, but they are definitely in my "to try" pile.
Provided by senseicheryl
Categories Dessert
Time 22m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Beat honey, brown sugar, margarine, peanut butter and vanilla in medium bowl until creamy. Combine rice flour, quinoa flakes, baking soda and salt in small bowl. Add to mixture and beat until well blended. If desired, add nuts.
- Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12-15 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet.
Nutrition Facts : Calories 94.9, Fat 4.6, SaturatedFat 0.9, Sodium 81.9, Carbohydrate 12.4, Fiber 0.6, Sugar 6.2, Protein 1.7
QUINOA COOKIES
I bake with my three-year-old at least once a week. We have tried a plethora of different cookies with different fruits and bases. This one was a hit! My three-year-old and older child both loved these, and I did too! They are super simple to make and sneak fiber, protein, and other nutrients into dessert! I used one cookie sheet for nine cookies, three rows of three fit well.
Provided by Liz
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 18
Number Of Ingredients 14
Steps:
- Bring water and quinoa to a boil in a saucepan. Place a cover on the saucepan, reduce heat to medium-low, and cook at a simmer until the moisture is absorbed completely, 15 to 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Mix cooked quinoa, coconut, oats, flour, brown sugar, mashed bananas, applesauce, peanut butter, vanilla, salt, baking soda, and baking powder together in a large bowl. Fold chocolate chips into the quinoa mixture; drop by spoonful onto prepared baking sheets.
- Bake in preheated oven until browned around the edges, 20 to 25 minutes. Allow cookies to set up a few minutes before transferring to a cooling rack
Nutrition Facts : Calories 187.9 calories, Carbohydrate 27.6 g, Fat 7.6 g, Fiber 2.7 g, Protein 4.3 g, SaturatedFat 3.2 g, Sodium 274.1 mg, Sugar 13.9 g
QUINOA COOKIES - GLUTEN FREE!
I originally got this recipe from the back of a Ancient Harvest quinoa flakes box. After making these a couple of times, I made some changes to the recipe. These are delicious and gluten free!
Provided by epoc_2006
Categories Dessert
Time 25m
Yield 24-30 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Beat honey, brown sugar, margarine, peanut better and vanilla in a medium bowl until creamy.
- Combine rice flour, quinoa flakes, baking soda, salt and cocoa in a small bowl.
- Add dry ingredients to mixture and beat all ingredients until well blended.
- Stir in chocolate chips.
- Put teaspoon sized amounts onto an ungreased cookie sheet.
- Bake for 15 minutes or until light golden brown.
CRISPY QUINOA COOKIES
Make and share this Crispy Quinoa Cookies recipe from Food.com.
Provided by momjan
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Beat together sugar, honey, applesauce, vanilla, peanut butter.
- In separate bowl, mix the dry ingredients and mix them into the honey mixture. Once mixed, add the optional nuts or raisins.
- Drop by teaspoons ful onto ungreased cookie sheet, spacing about 2" apart.
- Bake 12-15 minutes and cool 1 minute before removing from pan.
Nutrition Facts : Calories 51.3, Fat 2, SaturatedFat 0.4, Sodium 60.9, Carbohydrate 7.6, Fiber 0.5, Sugar 4.2, Protein 1.4
CRISPY QUINOA SHORTBREAD COOKIES
The delicious, crunchy quinoa adds flavor and texture to this fun classic shortbread cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 22
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. In large bowl, beat butter and sugar with electric mixer on medium speed until creamy. Add flour; beat until crumbly. Shape dough into flattened round; wrap in plastic wrap. Refrigerate 30 minutes.
- Meanwhile, in small bowl, toss cooked quinoa and 1 teaspoon oil to coat. Spread evenly in 15x10x1-inch pan. Bake 10 to 12 minutes, stirring once, until quinoa is light golden brown and crisp. Cool completely, about 20 minutes.
- Reduce oven temperature to 350°F. Unwrap dough. On lightly floured surface, roll dough 1/2-inch thick. Cut with 2 1/2-inch round cutter, rerolling dough as necessary. Place 1/2 inch apart on ungreased cookie sheets.
- Bake at 350°F 16 to 20 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- Place sheet of waxed paper on cookie sheet. In small microwavable bowl, microwave chocolate baking chips and 1 tablespoon oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Dip half of each cookie into melted chocolate; allow excess to drip off. Place on waxed paper. Sprinkle chocolate with black sesame seed, crispy quinoa and orange peel.
Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 25 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 12 g, TransFat 0 g
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