These cookies are homely, wholesome and oh so good for you! They are packed with nutritious ingredients and the whole family just adores them. The nutty flavor of Quinoa gives an incredible depth to these humble cookies, while bringing the nourishment of the super-food.
They have been so popular that the past month I have made them in one form or another at least twice a week. In fact, I even took with me a bag full of the dry ingredients (all measured out and ready for baking) for while we were away on our recent holiday. That way – I was able to treat the family to fresh, home baked cookies while away.
I have a new kitchen helper. Mr 2 is now regularly standing on a chair next to me while I experiment with recipes. He loves to take spoon after spoon out of the cutlery drawer and mix whatever is in front of him. Yes, there’s a little extra washing up at the end of my cooking session, but I just love his little hands helping me!
You can really make these cookies your own by experimenting with different combinations of oats and flakes. The recipe I share below is for our favorite combination, but I have also made these with dessicated coconut instead of coconut flakes and spelt flour instead of the quinoa flakes. As long as you have 3 cups of dry ingredients, the combination is up to you! Also, if gluten is an issue, simply include Gluten Free Rolled Oats and Quinoa Flakes to ensure these cookies are fully Gluten Free.
As we recently moved away from consuming refined sugar, I have been on the hunt for unrefined, nutritious, sweet alternatives. I have experimented with both Coconut Sugar and Rapadura and found both to produce delicious cookies. I have included Rapadura in the recipe below because that is the sweetener I used in the pictured cookies. Feel free to substitute with your sweetener of choice. (where to find rapadura)
For my Birthday last week I treated myself to a few extravagant ingredients that I’d been eye-ing. This included a bag of richly decedent Cacao Nibs. I’d been wanting to experiment with them for a little while, but the price had been a little too steep for my budget. Being my Birthday, I splurged and wow, I have never been more surprised by the impact of a tiny ingredient than on sampling my first tiny cacao nib. I enjoyed an intense chocolate hit in the tiniest of bites.
So, for the pictured cookies, I sprinkled through just a tablespoon of Cacao Nibs, which was the perfect amount to enjoy a chocolatey hit with each cookie. You could of course omit the luxurious ingredient, or substitute chocolate chips if you prefer. (where to find cacao nibs)
I served a couple of cookies as a treat in a Muffin Tin Meal. The cookies are like a meal in themselves, so I served them simply alongside some slices of red pepper and cranberries.
Quinoa, Oat & Coconut Cookies
1 Cup Quinoa Flakes (where to find quinoa flakes)
1 Cup Rolled Oats (where to find rolled oats)
1 Cup Coconut Flakes (where to find coconut flakes)
125g (4.4 ounces) Unsalted Butter
1/3 Cup Rapadura (or sweetener of choice)(where to find rapadura)
2 Tablespoons Maple Syrup (where to find maple syrup)
1 Egg, beaten
1 Tablespoon Cacao Nibs (Optional) (where to find cacao nibs)
1. Preheat the oven to 170°C (338°F) and line a baking tray with greaseproof paper.
2. In a large bowl, mix together the Quinoa Flakes, Rolled Oats and Coconut Flakes until well combined.
3. In a small saucepan over low heat, melt the butter and then stir through the Rapadura (or sweetener of choice) and maple syrup until the liquid is smooth. Remove from heat and allow to cool slightly.
4. Pour the butter mixture and egg over the dry mixture and sprinkle over the optional tablespoon of cacao nibs. Mix through until a dough forms.
5. Place tablespoons of the cookie dough onto the prepared baking tray.
6. Place the baking tray in the oven and bake for 10 to 15 minutes or until golden.
7. Allow to cool slightly before removing from the baking tray. You’ll find the cookies harden further on cooling.
Makes 24 Quinoa, Oat & Coconut Cookies
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