Quinoa Chocolate Chip Cookies
1/2 cup Earth Balance OR 1/3 cup canola oil
1/2 cup vegan raw sugar
1/2 cup light brown sugar
2 teaspoons vanilla
1 tablespoon ground flax seeds
3 tablespoons water or soy milk
3/4 cup quinoa
1/2 cup rolled oats
1/2 cup All-Purpose flour
1/2 cup whole wheat pastry flour (or just use 1 cup All-Purpose flour)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup chocolate chips
Preheat oven to 375 F.
In a food processor, grind quinoa to a powder (it may not completely grind down, and that's OK, it makes the cookies crunchy!). Grind the oats. Add quinoa and oats to a bowl, then add in flour, baking soda, baking powder, and salt and mix.
Cream together Earth Balance (or oil) and sugars. Add in flax seeds, water or soy milk, and vanilla.
Add dry ingredients to the wet, in batches, beating the mixture to incorporate the dry ingredients. You may need to add a splash of soy milk at this point to get everything to mix together.
Add in the chocolate chips and mix in.
Drop by the spoonful on cookie sheets (I find that a silpat helps with removal after baking) and bake for 8-10 minutes at 375 F. I bake my for 10 minutes and they get really crunchy, so if you prefer softer cookies, you may want to bake them for a shorter amount of time.
Source of recipe: I had some quinoa that needed to be used up and I really wanted chocolate chip cookies. . . so I thought, why not see what happens when I put them together?
SO HOW'D IT GO?
It tastes good, but I think I made them too big, it took forever (30+ minutes) to cook. Also, I used coconut milk, since it was the milk I had around, but you can't taste the difference, I guess. Thanks for the recipe!
Mmmm!!
Simply delicious!! I made them with oil & vanilla almond milk. I thouroughly blended my grains in the vitamixer, yet they still had a fabulous crunch from the quinoa. I definately had to add extra nut milk at the end to get the right cookie-dough consistency. I added a little extra salt, as Ive noticed soem of my vegan recipes seem to need a little extra to highlight natural flavors. I even added cinnamon for that little extra something. Perfection!! First batch I baked for 8 min. They were good soft, but felt a little too soft. Second batch, 10 minutes...even better. Third batch, I made the cookies quite a bit larger, so i baked them for 12 minutes & they came out the best!! These are gonna be on rotaion for sure!!
Mmmm!!
Simply delicious!! I made them with oil & vanilla almond milk. I thouroughly blended my grains in the vitamixer, yet they still had a fabulous crunch from the quinoa. I definately had to add extra nut milk at the end to get the right cookie-dough consistency. I added a little extra salt, as Ive noticed soem of my vegan recipes seem to need a little extra to highlight natural flavors. I even added cinnamon for that little extra something. Perfection!! First batch I baked for 8 min. They were good soft, but felt a little too soft. Second batch, 10 minutes...even better. Third batch, I made the cookies quite a bit larger, so i baked them for 12 minutes & they came out the best!! These are gonna be on rotaion for sure!!
can i use quick oats to replace rolled oats?
I really liked these!! :)
I used the oil, soy milk, and vegan white chocolate ships; also, cooked for 8 minutes at 350.
They turned out great! They were crunchy but soft; they had a taste of quinoa, but still sweet! Good recipe!
these cookies were amazing! just a little to sweet for my taste, but my husband loved them just they way they were