Healthy Quinoa Cookies recipe
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You must try this delicious and wholesome quinoa cookies recipe!! This recipe is vegan & gluten-free.
Ingredients:
1/2 cup oat flour
1/2 cup (additional) whole rolled oats
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
A dash of nutmeg
1/4 cup cooked quinoa
1/2 cup finely shredded carrots
1 tablespoons chia seeds + 3 tablespoons warm water (1 chia egg)
1/4 cup almond butter
2 tbsp coconut oil (melted)
3 tbsp maple syrup
2 tbsp chopped nuts and/or seeds (I used 1 tbsp chopped walnuts + 1 tbsp pumpkin seeds)
1 tbsp chopped dried chopped cranberries
Instructions:
Rinse quinoa with water.
Add quinoa (with water level covering just slightly above the quinoa) in a small bowl to steamer.
Bring water to a boil and once the water is boiling, steam the quinoa for 15 minutes or until cooked.
Use a food processor or a blender to process the 1¼ cups rolled oats into a fine flour and measure out one level cup. In a large bowl, stir together the flour, the remaining 1 cup whole oats, baking powder, baking soda, cinnamon, and sea salt. Fold in the quinoa and then the shredded carrots, stirring until the carrots are completely coated with flour.
In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes. In a medium bowl, combine the almond butter, coconut oil, and maple syrup and stir well to incorporate. Stir in the flaxseed mixture.
Add the wet ingredients to the bowl of dry ingredients and fold until just combined. Stir in the walnuts, pumpkin seeds, and cranberries.
Preheat the oven to 350°F and line a large baking tray with parchment paper.
Scoop about 1 large tbsp of batter for each cookie onto the baking sheet.
Bake for 15 to 20 minutes, or until golden brown.
Cool for 10-15 minutes.
When cookies are completely cool, they can be stored in an airtight container or frozen.
Enjoy!
