Quinoa is one of the few ingredients I always cook in bigger batches, mostly not on purpose, but because I do not know how much will I use for the meal I am planning to. And it is also one of those ingredients I have a special relation with. When I eat it, I love it, but often I find myself looking at it on the shelf and thinking: I don’t feel like having it today, I’ll cook it tomorrow.
So when I do cook it, I always end up with having leftovers.
I love to use those quinoa leftovers in sweet combinations, such as are these Quinoa and Dreid fruit bars, but putting it in pancakes or simply adding to creamy vegetable soup works also great (check this recipe for Zucchini and Beans Soup).
However, these soft chewy cookies are the best thing so far which I have put together from quinoa. The recipe is simple, fast, and I dare to say pretty healthy. For the result you will have to trust me – or just try making them 😉
SOFT QUINOA AND APPLE COOKIES (vegan, gluten-free, refined sugar free)
– makes about 10 cookies –
Prep time: 15 minutes > Baking time: 25 minutes > Total time: 40 minutes
1 cup (pre)cooked quinoa (to get exactly this amount, use 1/2 cup uncooked quinoa and cook it in a cup of water for about 12 minutes)
1/2 cup oat flour (made from grinding oats)*
1 small apple
1/4 cup raisins
2 tablespoons coconut oil at room temperature
1 tablespoon honey** (replace with maple syrup for vegan)
1 teaspoon cinnamon (and some more to sprinkle cookies before baking if you wish)
1/2 teaspoon baking powder
pinch of salt
* if your diet requests, use gluten-free certified oats or oat flour
1. By using a for, mash a banana in a bowl, then add quinoa, peeled and diced apple, raisins, oil, honey (or agave syrup).
2. In another bowl mix together flour, salt, baking powder and cinnamon. Add it all to the quinoa mixture.
3. Preheat the oven to 350 F, place parchment paper on your baking tray, then start placing cookies on it using a tablespoon. The mixture is quite loose, but do not worry about it, it will not spread more while baking.
4. Bake the cookies for about 25-30 minutes. They will still be soft on touch but after you leave them to cool for 10 minutes they will harden enough but stay soft and chewy.
Keep them in the fridge under foil or in a closed box.