cookie - Chocolate Quinoa Cookies

By tinathorn

Ingredients

• 2 flax/chia eggs (1 T flax meal + 1 T chia seeds + 6 T warm water)
• 1 cup blanched almonds (see note)
• 1 cup cooked quinoa
• 3/4 tsp baking soda
• 3/4 tsp salt
• 1/3 cup almond butter
• 1 Tbsp coconut oil
• 1/4 cup apple sauce
• 1/4 cup maple syrup
• 1 tsp vanilla
• 3/4 cup vegan chocolate chips

Details

Servings 1
Adapted from healthyblenderrecipes.com

Preparation

Step 1

Preheat oven to 350 degrees.

In a small bowl combine flax meal (or ground flax seeds), chia seed and warm water. Whisk well and set aside.

combine almonds and quinoa. Process for 1 minute, or until you have a fine meal. Add baking soda and salt and process until blended.

Heat a small saucepan to medium low and add almond butter and coconut oil. Cook until coconut oil and almond butter are melted, whisking occasionally. Add in apple sauce and maple syrup and whisk until heated through. Remove from heat and stir in vanilla and flax/chia egg.

Add the warm almond butter mixture to your food processor and process until a dough has formed.

Immediately add in the chocolate chips and process until chocolate is melted and blended, stopping to scrape down the sides as necessary.

Note: To blanch whole almonds, boil water in a medium saucepan. Add almonds and cook for one minute. Drain and allow to cool slightly. Peel almonds. You may skip this step if desired.

Variations:

For double chocolate cookies, allow the batter to cool and stir in ½ cup vegan chocolate chips.

For Chocolate Macadamia Nut Cookies, stir in ½ cup chopped macadamia nuts just prior to cooking.

For Cherry Chocolate Cookies, stir in ½ cup dried unsweetened cherries just prior to cooking.

Tip: Adding flour into the food processor when mixing

I recommend using a food processor to make a lot of my batters. However, adding flours into the mixture can be time consuming and messy if you have to take the lid off every time you want to add something. In addition to this, the opening of the top if often a lot smaller than the width of a standard cup measurer and it is difficult to get the flours in evenly without losing a lot of it and making a mess. A quick trick to make this easer is to create a funnel with some parchment (baking) paper. Place this funnel into the feeding tube and this will allow the flours to slide in slowly and evenly.