Tag: blueberries

Quinoa Cookies

Published on by Tammy WeisweaverLeave a comment

I was over-the-moon excited to find this recipe on Heather Nauta’s Healthy Vegan Eating website!  Quinoa in a cookie?!  That rocks!!  Quinoa is one of those amazing superfoods that has all the essential amino acids, aka it’s a complete protein.  But the quinoa isn’t the only ingredient in this cookie that does a body good.  Tahini, almond milk, flax, and cinnamon are a few of the other power-punched ingredients that give these cookies staying power and serve up many nutrients.

I altered the recipe a bit by adding fresh, hand-picked blueberries-YUM!!  If blueberries aren’t your favorite, raisins, unsweetened coconut, and pecans are a few other mix ins that come to mind.  If you’re really craving something sweet, perhaps dark chocolate chips or raw cacao nibs.

I plan to fiddle around with this recipe more in the future to try peanut butter quinoa cookies and oatmeal raisin quinoa cookies.  I look forward to testing those out!  :-)

Unfortunately, we ate these too quick to get a picture (or maybe I didn’t think of taking a picture until it was too late :-)  I enjoyed my blueberry quinoa cookies as part of breakfast and lunch one day, and for an after dinner snack.  And I personally liked warming them up a little to get the blueberries warm and explosive.

I hope you enjoy!

Quinoa Cookies Ingredients

  • 1/2 cup quinoa (dry measure)
  • 1/3 cup tahini  (ground sesame seed-look in international aisle if at a mega-grocery store)
  • 1/4 cup pure maple syrup
  • 1/4 cup non-dairy milk (I used almond milk)
  • 1/4 cup ground flax seeds
  • 1-2 tsp ground cinnamon
  • 1 tsp vanilla
  • 1/4 tsp ground nutmeg
  • 1 1/2 cups brown rice flour
  • 1/2 -1 cup blueberries
  • OPTIONAL add ins: raisins, unsweetened coconut, pecans, dark chocolate chips (vegan if that’s your goal)

Quinoa Cookies Directions

  1. Cook the quinoa in 1 cup water with a pinch of salt, bringing it to a boil then turning down to low to simmer for 15 minutes.
  2. Mix together the tahini, pure maple syrup and non-dairy milk in a bowl until smooth. Stir in the flax, cinnamon, vanilla, nutmeg and a pinch of salt.
  3. Once the quinoa is cooked, stir it in with the wet ingredients. Then mix in the brown rice flour, using more or less to get the right cookie dough texture.
  4. Fold in the blueberries.
  5. Put spoonfuls of batter on a lined or greased cookie sheet. Put in the oven at 350 degrees F, for about 20 minutes.

ENJOY!!