Sunday, August 17, 2014


This is my version of everyone's favorite oatmeal cookie...but made with cooked quinoa!

1/2 cup raw quinoa
3/4 cup cold water
Pinch of kosher salt
6 Tablespoons coconut oil
2 eggs
1/3 cup pure maple syrup
1 tsp vanilla extract
1 cup rolled oats
1/2 cup almond meal
1 tsp baking powder
1/4 tsp fine salt
1/2 tsp cinnamon
1 cup chopped nuts such as walnuts or pecans (optional)
1/2 cup dried cranberries and/or chocolate chips (optional)

  • In a small saucepan, bring quinoa, water and a pinch of salt to a boil. Reduce to a simmer and cover. Let cook for about 15 minutes or until the water is absorbed. Don't let it cook too long. I stop it just as the small threads start to appear.
  • While the quinoa is simmering, beat eggs in a large bowl. Blend in the vanilla and maple syrup until all incorporated. Add the remaining ingredients (except for the coconut oil and the chocolate chips) and mix to combine. The batter will look very wet at this point.
  • Let the batter sit on the counter while the quinoa cooks. The oats will begin to absorb the liquid and it will eventually look like this...
  • When the quinoa is done, add 6 tablespoons of coconut oil to the quinoa and stir to let it melt.
  • Stir the quinoa into the oatmeal batter. If you are adding chocolate chips, put the bowl with the batter in the refrigerator for about 20 minutes before adding the chips and let it cool down otherwise the chocolate chips will melt.
  • Meanwhile, preheat your oven to 350 degrees and arrange 2 of the oven racks towards the center of the oven. They don't have to be far apart. In my oven, I use 2 notches for the racks, one directly on top of the other.
  • Line 2 large baking sheets with parchment paper.
  • Once the batter is cool, mix in the chocolate chips. Using a small ice cream scoop (mine is 2") place scoops of the cookie dough on the parchment paper. I get about 11 scoops on each baking sheet.
  • Bake, checking them after 6-7 minutes and rotating the pans in the oven. Continue cooking, allowing cookies to get golden brown on bottoms and along edges.
  • Let cookies cool on a wire rack. These freeze beautifully!

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