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Sep 22

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Chunky Double Chocolate Quinoa Cookies

chunky quinoa cookies

These cookies are made with all healthy ingredients and still are so decadent tasting. My kids and husband love these and don’t believe me when I tell them they are made with quinoa. You have to try these. Bet you will love them too!

 

Chunky Double Chocolate Quinoa Cookies

 

Ingredients:

  • 1 cup cooked quinoa, I buy the frozen bag from Whole Foods. Steam in the microwave and let cool.
  • 1 cup oats
  • 1/3 cup unsweetened Ghirardelli  cocoa or cacao powder
  • 3 large very ripe bananas
  • 1 cup unsweetened coconut
  • 1/2 cup coconut, date or brown sugar, I love date sugar in this recipe and now in many of my recipes. But, the other sugars work well too.
  • 3 tbsp. honey or agave nectar
  • 1 tsp vanilla extract   
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 to 1/2 tsp ground cinnamon
  • 1 packet stevia, (about 1/4 tsp) optional
  • 3/4 cup semisweet chocolate chips, I used SunSpire Fair Trade Organic
  • 1/4 cup chopped nuts, I used walnuts
  • 1/4 cup dark raisins, optional

 

Directions:

  1. Preheat oven to 375 degrees. place parchment paper on two cookie sheets and set aside.
  2. In a large mixing bowl, mash up the bananas. Then add sugar, honey and vanilla. Stir until combined.
  3. Add the rest of the ingredients except the chips, nuts and raisins. Mix well but try not to over mix. Just until all is combined well.
  4. Fold in the chips, nuts and raisins. Dig deep into the bottom of the bowl to make sure all the dry is combined into the batter.
  5. With a cookie scoop, drop onto cookie sheet and gently press the cookies down with your fingers. You may need to wet them so they don’t stick.
  6. Bake for about 25 to 29 minutes. The cookies should be set and when you touch the top they should spring back just a little. Let cool on wire rack until completely cooled. They taste best that way.
  7. Store in an airtight container up to 2 days or in the fridge up to 5 days. Enjoy!

NOTE: All highlighted ingredients are the ones I used in this recipe.

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