Guest Blogger: GMO-Free Girl – Coconut Quinoa Cookies!

29 Jan

Who doesn’t love cookies? Especially cookies made with quinoa, that totally justifies eating them, it’s protein! Tammi, from GMO-Free Girl has graciously shared her recipe below. Do check out her previous post Quinoa Stuffed Acorn Squash. Follow Tammi on her blogFacebook,TwitterPinterest, and Instagram account. Welcome back Tammi!

I recently stumbled upon a fabulous vegan cookbook just for baking called The Vegan Baker. There are so many drool worthy recipes that I can’t wait to try and these cookies were inspired by the Coconut Cookies. I highly recommend getting this book. Even if you’re not vegan, it’s a great way to add some healthy desserts into your life.

The original recipe used spelt or unbleached flour, but I decided that I would try a gluten-free version to satisfy all of you who are sensitive to gluten and I was happily surprised at how delicious they turned out! Last year my homeopathic doctor told me that I was sensitive to wheat and that I should cut it out of my diet. Well, who shouldn’t – most of the wheat products in America have added gluten them and now Monsanto has their hand in genetically modifying wheat, so I do my best to stay away from it as much as possible. And as always, buy organic! Just a little tip if you are going the regular route – spelt flour does contain gluten, but it is far less gluten than regular unbleached flour, so I recommend using spelt if you have it on hand.

The coconut really stands out in these cookies. And surprisingly, 1 cup of shredded coconut contains 2.68 grams of protein, 1.8 milligrams of iron, and 1.7 milligrams of zinc! I guess I should have titled them Protein Cookies – ha! These cookies are not only delicious, they are the healthy too! I’m not saying eat them all by yourself though – it’s always nice to share healthy things with those you love. Enjoy!

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Quinoa Coconut Cookies

Inspired by the recipe from The Vegan Baker

Makes approximately 18 cookies

Ingredients

  • 1 cup quinoa flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp maca powder
  • 1 cup Mascobado sugar (Alter Eco brand)
  • 1/3 cup coconut oil
  • 2 cups shredded coconut
  • 1/3 cup almond milk
  • 1 tbsp ground flaxseed
  • 1/2 cup Enjoy Life chocolate chips

Directions

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, combine the the dry ingredients – flour, flaxseed, baking soda, maca powder, shredded coconut and salt.
  3. In a separate smaller bowl combine the wet ingredients – milk, sugar, coconut oil, and flaxseed. Whisk thoroughly for about a minute until everything is well combined. Then pour the wet ingredients into the dry and stir until you get a dough like consistency.
  4. You will need to wet your hands so the mixture doesn’t stick while you’re working with the dough. Grab a tablespoon of the mixture and squeeze it into a ball shape. FYI – rolling didn’t work to well for me – the cookies crumbled. I had to squeeze the dough first.
  5. Place the balls onto a greased cookie sheet (parchment paper works great) and gently flatten them with your hand.
  6. Bake the cookies for 10-12 minutes or until the bottoms start to brown.
  7. Remove the cookies from the oven and transfer them to a wire rack to cool. (about 10-15 minutes)
  8. If you have a double broiler – you’re lucky. If you don’t, you can melt the chocolate chips in a glass bowl over boiling water in a saucepan. This method always works great for me, just make sure the boiling water does not touch the glass or it could crack.
  9. Using a spoon, drizzle the chocolate over the cookies. You can alternatively dip one end of the cookie into the chocolate mixture as well. Either way it’s going to be yummy!
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2 Responses to “Guest Blogger: GMO-Free Girl – Coconut Quinoa Cookies!”

  1. janecleanfourteen January 29, 2014 at 9:01 pm #

    Slam dunk on the quinoa treats! Can’t wait – thank you!

  2. Sophie33 February 16, 2014 at 5:42 am #

    These cookies look amazing but they do have a lot of sugar in them. I think I will half the sugar in here & use coconut sugar too!

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