Quinoa Cookies

Quinoa CookiesI know the timing of these quinoa cookies may not be ideal, since many of you have more sugar in your house than you need right now, but stick with me on this one.

I don’t know about your children, but my boys always get way more candy than they need around Halloween. In fact, they get more candy that I would want them to consume between now and the end of the year. I know that the candy is supposed to be the fun part of Halloween, but there is still no way I’m letting them eat all that they got! Seriously, have you read the labels of some of this junk? Though the sugar doesn’t make me happy, its the high fructose corn syrup and all those ingredients that I can’t pronounce that worry me.

They get to indulge on Halloween – a lot by our families standards but no so much by others – and they will be going through and picking their favorites and we will get rid of the rest.

As a consolation, I will make sure that we have a lot of treats on hand. I just made a double batch of this Cinnamon Swirl Bread Recipe and I also made these quinoa cookies!

These are great for a healthier snack and also work as a breakfast cookie on the run. That is one of the best things about this healthy cookies recipe! (Other than the fact that my insanely picky boys will actually eat them.) If you don’t want to do chocolate at breakfast, dried cherries work well in its place.

If you are new to baking with quinoa flour, one thing that you want to remember is that you don’t want to use 100% quinoa flour. Generally speaking, I use no more than half and often, even less.

Quinoa Cookies
Recipe adapted from Bob’s Red Mill
  • ¾ cup Muesli (I use Bob’s Red Mill)
  • ¾ cup cooked quinoa
  • ¼ cup quinoa flour
  • ½ cup white whole wheat flour
  • ⅔ cup applesauce
  • ¾ cup brown sugar
  • 3 ounces chocolate chips
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon vital wheat gluten
  • 1 tablespoon ground organic flax seeds
  • 3 tablespoons water
  1. Preheat oven to 375.
  2. Combine organic ground flax seeds with water and set aside.
  3. Sift together quinoa flour, whole wheat or brown rice flour, baking soda, salt and vital wheat gluten (optional – it will make the cookies chewier but they are just fine without it) and place in a large bowl.
  4. In a small bowl combine applesauce and brown sugar. Stir in flax mixture.
  5. Add wet ingredients to dry and stir well. Add quinoa, muesli and chocolate chips.
  6. Line a baking sheet with parchment paper and drop cookies by the spoon full. Bake for 10 – 14 minutes.

What about your family – do you let the kids go wild at Halloween?

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