The following recipe was inspired by my counselor. She sent me a link of this really great quinoa coconut chocolate chip cookie recipe and that’s when my mind started churning. After doing some research on how exactly to make the cookies, I finally developed my own authentic recipe. I made my cookie dough and popped them into the oven. Everything seemed A-okay. That is until I had to take them, they turned out more like hermits as opposed to cookies. They were still super delicious however. What I love about the quinoa is that it gives that certain earthiness and crunch to them. I’m certainly looking forward to using this staple in the kitchen more frequently.
PS. The cookie dough is also super yummy. It’s egg free and completely safe to eat raw
Oatmeal Quinoa Hermits
2/3 cup Creamed honey (use maple butter as a vegan alternative)
1/4 cup Brown sugar
2 Tsp Vanilla extract
1 Tbsp Ground flax seed mixed with 3 Tbsp water
2 Tbsp Almond butter
2 tbsp Non hydrogenated margarine
1 1/2 cups Whole wheat flour
1/2 cup cooked Quinoa
1 cup Oats
1/2 tsp Baking soda
1 tsp Cinnamon
pinch of Sea salt
1/2 cup sultana raisins
Preheat oven to 350 degrees. In a large bowl, Cream together brown sugar, honey, vanilla, flax mixture, almond butter and margarine. Set aside
In a large bowl combine all dry ingredients except for the raisins.
Add dry ingredients to wet and mix well. Fold in raisins.
Drop dough onto a parchment lined cookie sheet and bake for about 15 minutes. Makes 36 cookies. Enjoy!
Per cookies: 65 calories; Fat: 1.3 grams (Saturated:0.2 grams); Sodium: 23 mg; Potassium: 25 mg; Carbohydrates: 14 grams; Fibre: 1 grams; Sugars: 7 grams; Proteins: 1.2 grams; Source of Manganese, Copper, Magnesium, Vitamins D & E, Zinc and Iron