Thursday, 27 March 2014

Quinoa Cookies with Coconut & Chocolate Chunks




Makes about 24 cookies
  • 1 1/2 cup whole wheat flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter, at room temperature
  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1 cup cooked quinoa, cooled
  • 1/2 cup dessiccated coconut (unsweetened)
  • 1 cup dark chocolate chunks or chips
  1. Preheat oven to 375° F and line 2 baking sheets with parchment paper.
  2. Whisk together the flour, salt, baking powder, and baking soda.
  3. With a stand or electric mixer, cream butter, sugars, and honey until light and fluffy. Add eggs, vanilla, and almond extract, and mix until pale and fluffy, about 2 more minutes.
  4. Mix in flour mixture, 1/2 cup at a time. Stir in quinoa, coconut, and chocolate.
  5. Plop spoon size balls of dough onto sheets an inch or so apart, and bake until golden, 12 to 15 minutes. Cool on wire rack.

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