I thought I would try something new. I am beginning to become interested in baking treats and desserts that are more on the healthier side of the spectrum. I came across this recipe a few weeks ago and finally overcame my laziness to actually try to make it.
Of course the main ingredient is quinoa. Pronounced “keen-wah”, it is protein packed and is particularly rich in lysine, which promotes healthy tissue growth throughout the body. Quinoa is also a good source of iron, magnesium, vitamin E, potassium, and fiber. It looks a bit like couscous and is easy to make and use as rice, but quinoa has a richer, nuttier flavor than either of them. This recipe is not gluten-free however as there is still some whole wheat flour being used.
Instead of white and brown sugar to sweeten the cookies which is what the recipe called for, I used coconut sugar. Aka coconut palm sugar, it is made from sap of the coconut palm that has been extracted and then boiled and dehydrated. Honey is also used.
Once the butter, sugar and eggs are well incorporated, the rest of the ingredients can be added in slowly – quinoa, flour, dried cranberries and walnuts.
The mixture will be sticky. It should be dropped on a prepared baking sheet in one inch drops. I used an ice cream scoop. I then put them into the oven at 325 for about 12 minutes. Monitor them to make sure they don’t burn.
These cookies came out of the oven crispy on the outside and soft on the inside. Definitely just sweet enough and the cranberries added a nice tart contrast. Walnuts are perfect for crunch. I was super surprised by the enthusiasm of my co-workers who gobbled them up. I suppose these are no guilt cookies. =)