Quinoa cookies are just the best, aren’t they?
If you have yet experimented with quinoa in your baking, I highly suggest that you do. It will change your world. This healthy little gem brings a rich texture and amazing flavor to your treats. Plus it adds nutrition that you don’t normally find in baked treats. Everything from cookies, to waffles, to pancakes, to muffins, to cakes, to you-name-it, quinoa rocks it all.
Another reason that baking with quinoa is fun is that quinoa comes in a bunch of different forms that you can play around with. You have cooked quinoa of course (which we used for these quinoa macaroons), you have quinoa flour which is quinoa finely milled into a flour, you have quinoa flakes which are similar to oats AND you have quinoa crispies which are the quinoa form of rice crispies.
Every which way you use quinoa in your baking, I know you’re going to enjoy.
Let’s take today’s recipe. We’re all about using quinoa to elevate a classic cookie to new heights. By adding quinoa to this mixture of coconut, we not only add a little protein into the mix, but we cut down on the fat and calories typically found in a coconut macaroon.
And let me just tell you, these cookies are out of this world good. Naturally gluten-free, dairy-free, free from refined sugars and low in fat, you will find yourself reaching for one after the next.
Coconut Quinoa Macaroons. Enough said.
So go on, have another. And another.
Well, maybe you can have just one more. I mean, they’re healthy cookies, right?
- 6 tablespoons egg whites (from about 3 large eggs)
- ¼ cup honey (raw is preferable; agave or maple syrup would probably as well)
- 1½ cups unsweetened shredded coconut
- 1 cup cooked quinoa
- Pinch of salt
- Combine the egg whites and honey in a heatproof bowl.
- Begin by tempering the eggs, which will create a nice crispy cookie exterior. Place the bowl over a pot with boiling water inside and whisk the eggs and honey together until creamy and warm. Test with your finger - if they’re warm to the touch, they’re tempered.
- When the egg and honey mixture is warm to the touch, take the bowl off the heat and mix in coconut, quinoa and salt.
- Chill in the fridge for at least two hours.
- Preheat the oven to 325 degrees F and line a baking sheet with a non-stick baking mat or double parchment paper (the bottoms are sensitive and will burn easily).
- Using an ice cream scoop or two spoons, scoop the coconut quinoa dough onto the baking sheet. You will probably need to form the cookies into little round half domes with your fingers, pressing them together tightly so they are sure to stick together while baking.
- Bake in the center of a warm oven for 15 minutes until the cookies are nice and golden brown.
- Let them cool for at least 10 minutes or until completely cooled. Enjoy!
This post was shared on: Thank Goodness It’s Quinoa