When I told my kids I was creating a new “healthy cookie recipe” they both groaned.
“Mom, come on it’s the holidays- can’t we just eat the bad kind of cookies?”
I laughed and of course began making my “weird, healthy holiday cookies” that I could feel good about feeding both myself and family.
By incorporating the gluten free super-seed quinoa into the mix, you will find a total protein source in each cookie. I am happy with each and every ingredient in these cookies, plus all of the ingredients are naturally gluten free! My final review is positive, see what you think…
Gluten Free Quinoa Almond Butter Cookies
preheat oven to 180 degrees
1 Cup Gluten Free Rolled Oats (such as Bob’s Red Mill)
1/2 Cup Almond Butter- the natural variety
1/2 Cup Unsweetened Shredded Coconut
1/4 Cup Raw Sunflower Seeds
1/3 Cup of Local Honey (to get the most from your honey)
2 Cups Cooked Quinoa (cook ahead of time and cool)
1/2 Cup Raw Cocoa Nibs (you can substitute a favorite chocolate chip or dried fruit as well)
Quinoa Cooking Tips:
- Quinoa increases 4 times its size when cooked.
- Quinoa is cooked in a 2:1 ratio, using 2 cups of water for every dried sup of quinoa.
- In reference to this recipe start with 1/4 cup of dried quinoa and a 1/2 cup of water
- Rinse the quinoa with water to remove any reside in a fine mesh strainer
- Bring quinoa and water to a boil, turn down to low, cover and cook for 15 minutes
Cookie instructions
(note: You may want to play with pureeing your cooked quinoa or half of it, if you dislike a chewier cookie, the quinoa lends a bit of a palatable chew at the end)
- Mix all ingredients together
- Place parchment paper over cookie sheets
- Shape cookies with your hands, they won’t rise or spread on the sheet
- Recipe makes 12 large cookies
- Cook for an hour or until golden brown and set, store in the refrigerator