Instead of studying for my final nutrition exam on Sunday (it’s coming up in a few weeks, and then I’ll officially be a Registered Holistic Nutritionist!), I procrastinated and made cookies. I have a giant, growing list of ingredients and recipes that I want to try, and a recipe for quinoa cookies caught my eye. It was all in the name of research!
These cookies are really good and good for you. If you haven’t gotten on the quinoa train yet, it’s time. Quinoa is a gluten-free whole grain. It’s high in fiber and protein, easy to make (only takes 15 minutes!) and versatile. It’s a great, healthy substitute for white rice and couscous – two refined, white carbs that will spike your blood sugar and lead to excess fat storage. You can have quinoa for breakfast. Just make it with milk and add some cinnamon, banana and nuts and seeds. It’s also good to use as a base for healthy baking in cookies, bread and muffins.
If you’re new to quinoa, this recipe is a great introduction. Enjoy!
Quinoa Chocolate Chip Cookies
2 cups cooked quinoa, cooled (1/2 cup dry)
1 cup water
1 cup oats (rolled or instant)
1/2 cup natural almond butter or peanut butter
1/4 cup real maple syrup or honey
1/4 cup ground flaxseed
1 tsp salt
1/2 cup dark chocolate chips
Preheat oven to 350F.
Combine 1/2 cup dry quinoa with 1 cup of water. Bring to a boil. Once boiling, turn heat down to low, cover and simmer for 15 minutes or until all the water is absorbed. Fluff with a fork, and let cool. (You can put in the fridge to speed up the process.) If you don’t have time to let it cool that just means your chocolate chips will melt throughout your batter; the cookies will still work, and still taste delish.
In a large mixing bowl, combine cooked quinoa, almond butter and maple syrup.
Add oats, flaxseed and salt. Fold in chocolate chips.
Spoon batter onto a cookie sheet (line with parchment paper or Silpat), and bake for 18-20 minutes or until bottoms are golden brown. Right after you pull them out of the oven; flatten cookies by pressing them down with the bottom of a drinking glass. Let cool for 10 minutes.
These cookies are crunchy on the outside, chewy on the inside texture. Yum!
**Update** Since submitting this article, Lauren passed her final exam and is officially a Registered Holistic Nutritionist. Congratulations Lauren!