Quinoa Coconut Cookies Recipes

QUINOA COCONUT COOKIES

Steps:

• Beat together butter. peanut butter, eggs, vanilla and sugar until smooth
• In another bowl, combine the flour, coconut, baking powder and baking soda. Add the dry ingredients to the peanut butter mixture and mix until smooth. Still in the Quinoa and chocolate chips.
• Drop spoonfuls of cookie dough onto greased cookie sheet. Bake at 375 degrees for 9 minutes or until edges are golden
• Cool on cookie rack

QUINOA AND OATMEAL COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix quinoa, peaches, coconut, almond butter, brown sugar, spinach, and vanilla extract together in a large bowl until well combined. Add oats and mix well.
• Mix flour, milk powder, cinnamon, baking soda, baking powder, and salt together in a small bowl. Add the flour mixture to the quinoa mixture. Mix until combined.
• Scoop mixture by large spoonfuls onto ungreased cookie sheets.
• Bake in the preheated for 15 to 18 minutes. Allow to set for 2 minutes on the baking sheet before transferring cookies to wire racks to continue cooling.

QUINOA COOKIES

Steps:

• Bring water and quinoa to a boil in a saucepan. Place a cover on the saucepan, reduce heat to medium-low, and cook at a simmer until the moisture is absorbed completely, 15 to 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Mix cooked quinoa, coconut, oats, flour, brown sugar, mashed bananas, applesauce, peanut butter, vanilla, salt, baking soda, and baking powder together in a large bowl. Fold chocolate chips into the quinoa mixture; drop by spoonful onto prepared baking sheets.
• Bake in preheated oven until browned around the edges, 20 to 25 minutes. Allow cookies to set up a few minutes before transferring to a cooling rack

QUINOA CHOCOLATE CHIP COOKIES

Steps:

• Place the quinoa in a dry pan over medium heat. Cook, stirring occasionally, until the quinoa is evenly toasted and beginning to pop, 3 to 4 minutes. Remove from the heat and allow to cool completely.
• Add the melted butter, coconut sugar and vanilla extract to a medium bowl. Using a rubber spatula, stir to combine and soften the sugar. Add the egg and egg yolk and stir until smooth. Add the almond flour, coconut flour, baking soda and salt and stir until it forms a soft dough. Add the chocolate chips and quinoa and stir to evenly distribute. Refrigerate for at least 4 hours or up to overnight.
• Preheat the oven to 350 degrees F.
• Line 2 rimmed baking sheets with parchment paper. Scoop 1/4-cup balls of cookie dough evenly onto the baking sheets leaving 2 inches between each scoop. Flatten them slightly. Bake, rotating halfway through, until the edges are just set and the centers are still slightly underdone, 13 to 15 minutes. Allow to cool for 10 minutes on the baking sheets, then remove to a wire rack to cool completely.

QUINOA COOKIES - GLUTEN FREE!

Steps:

• Heat oven to 350°F.
• Beat honey, brown sugar, margarine, peanut better and vanilla in a medium bowl until creamy.
• Combine rice flour, quinoa flakes, baking soda, salt and cocoa in a small bowl.
• Add dry ingredients to mixture and beat all ingredients until well blended.
• Stir in chocolate chips.
• Put teaspoon sized amounts onto an ungreased cookie sheet.
• Bake for 15 minutes or until light golden brown.