Quinoa Peanut Butter Chocolate Chip Cookies

My Quinoa Peanut Butter Chocolate Chip Cookies offer a nutritious twist on the classic chocolate chip cookie. Packed with antioxidants, protein, minerals, and a touch of sweetness, these cookies provide many added benefits that both you and your kids will love.

By Rose Huxford

You might be surprised by the idea of quinoa in a cookie, but rest assured, the earthy flavor of quinoa is completely masked. The combination of peanut butter, vanilla, nuts, and chocolate chips conceals the quinoa taste. It's great to know that these cookies provide plenty of nutrients. They can be made gluten-free, dairy-free, and sugar-free. You can store them in the freezer for up to two months or in an airtight container for up to four days.

Quinoa Peanut Butter Chocolate Chip Cookies

Yields: 24 cookies

Pre-heat oven: 375 degree F

Prep-time: 10 minutes

Bake-time: 15-18 minutes (depending on your oven)

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

Equipment: 2 large bowls, cookie sheet pan, parchment paper, whisk, spatula, measuring spoons, measuring cups, liquid measuring cup, cookie scooper and cooling rack.

Ingredients

• 1 cup almond flour

• 1/2 cup all-purpose flour, or Gluten Free Baking Flour

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 cup oats, or Gluten Free oats

• 1 cup + 1 tbsp cooked Quinoa and cooled

• 1/2 cup unsweetened applesauce

• 1/2 cup coconut sugar, or brown sugar

• 1/2 cup monk fruit sweetener, or cane sugar

• 1 tsp pure vanilla extract

• 1/2 tsp pure almond extract

• 2 tbsp peanut butter, or any nut butter

• 1/2 tbsp chia seeds

• 1 cup chopped walnuts, or any nuts of your choice

• 1/2 cup shredded unsweetened coconut, optional

• 1 cup sugar free chocolate chip cookies (I like Lily's brand)

Directions

1. Pre-heat the oven to 375 degree F.

2. Line a baking sheet pan(s) with parchment paper and set it aside.

3. Add coconut oil to a liquid measuring cup. Place in the microwave and heat for 30 seconds, or until the coconut oil has melted completely. Add about 1 tbsp of water to the melted oil and stir. Set aside.

4. In a large mixing bowl, add the Quinoa, coconut oil, coconut sugar, monk fruit sweetener, vanilla extract, almond extract, chia seeds and applesauce. Whisk really well to blend the wet ingredients.

5. Next, in another large bowl, use a spatula and stir together the almond flour, flour, baking powder, baking soda, salt, oats, nuts, coconut and chocolate chips.

6. Add the dry ingredients to the wet ingredients. Use the spatula to blend all of the ingredients together until well combined.

7. Use a cookie scooper, or a tablespoon, to scoop out the cookie batter and place on your prepared baking sheet pan. Allow about 1 inch space for each cookie.

8. Bake for about 15-18 minutes, or until the cookies are a nice golden brown. They will be slightly crispier. Allow to cool on the pan for a few minutes before transferring the to a cooling rack.

9. Storing: Allow the cookies to cool completely before freezing them. They will keep in the freezer for about 1-2 months. Or, on the counter in an airtight container for up to 4 days. Enjoy!

By Rose Huxford