Best 4 Quinoa Coconut Cookies Recipes
These delightful Quinoa Coconut Cookies are a perfect blend of wholesome and indulgent. Crafted with a unique combination of quinoa flour, coconut flakes, and a touch of maple syrup, these cookies offer a delightful balance of texture and flavor. The quinoa flour adds a subtle nutty flavor and a boost of protein, while the coconut flakes provide a tropical twist and a satisfying crunch. Naturally sweetened with maple syrup, these cookies are a healthier alternative to traditional treats, without compromising on taste. Whether you're looking for a nutritious snack or a guilt-free dessert, these Quinoa Coconut Cookies are sure to hit the spot.
In addition to the classic Quinoa Coconut Cookies, this article offers a variety of other enticing recipes to satisfy diverse dietary preferences and taste buds. For those who love a chewy and gooey texture, the Quinoa Chocolate Chip Cookies are a must-try. Packed with rich chocolate chips and a hint of sea salt, these cookies are the ultimate indulgence.
For a vegan and gluten-free option, the Quinoa Almond Butter Cookies are a delightful choice. Made with almond butter, maple syrup, and a blend of quinoa and oat flour, these cookies are not only nutritious but also incredibly flavorful. Their soft and chewy texture is sure to please everyone.
If you're looking for a unique and exotic treat, the Quinoa Pistachio Rose Cookies are a culinary adventure waiting to be discovered. Infused with the delicate flavors of rose water and cardamom, these cookies are a delightful fusion of Eastern and Western influences. The crunchy pistachios add a delightful textural contrast, making each bite a journey of flavors.
No matter your dietary preferences or taste, this article has a Quinoa Coconut Cookie recipe that will tantalize your taste buds and leave you craving more.
QUINOA COOKIES
I bake with my three-year-old at least once a week. We have tried a plethora of different cookies with different fruits and bases. This one was a hit! My three-year-old and older child both loved these, and I did too! They are super simple to make and sneak fiber, protein, and other nutrients into dessert! I used one cookie sheet for nine cookies, three rows of three fit well.
Provided by Liz
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 18
Number Of Ingredients 14
Steps:
- Bring water and quinoa to a boil in a saucepan. Place a cover on the saucepan, reduce heat to medium-low, and cook at a simmer until the moisture is absorbed completely, 15 to 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Mix cooked quinoa, coconut, oats, flour, brown sugar, mashed bananas, applesauce, peanut butter, vanilla, salt, baking soda, and baking powder together in a large bowl. Fold chocolate chips into the quinoa mixture; drop by spoonful onto prepared baking sheets.
- Bake in preheated oven until browned around the edges, 20 to 25 minutes. Allow cookies to set up a few minutes before transferring to a cooling rack
Nutrition Facts : Calories 187.9 calories, Carbohydrate 27.6 g, Fat 7.6 g, Fiber 2.7 g, Protein 4.3 g, SaturatedFat 3.2 g, Sodium 274.1 mg, Sugar 13.9 g
QUINOA COCONUT COOKIES
The first time I made these I was hooked, so delicious and even the kids ate them up proving that sometimes you can disguise healthy ingredients in a cookie!
Provided by Nicole Armstrong @Coleopterra
Categories Cookies
Number Of Ingredients 11
Steps:
- Beat together butter. peanut butter, eggs, vanilla and sugar until smooth
- In another bowl, combine the flour, coconut, baking powder and baking soda. Add the dry ingredients to the peanut butter mixture and mix until smooth. Still in the Quinoa and chocolate chips.
- Drop spoonfuls of cookie dough onto greased cookie sheet. Bake at 375 degrees for 9 minutes or until edges are golden
- Cool on cookie rack
QUINOA CHOCOLATE CHIP COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 5h
Yield 11 to 12 cookies
Number Of Ingredients 10
Steps:
- Place the quinoa in a dry pan over medium heat. Cook, stirring occasionally, until the quinoa is evenly toasted and beginning to pop, 3 to 4 minutes. Remove from the heat and allow to cool completely.
- Add the melted butter, coconut sugar and vanilla extract to a medium bowl. Using a rubber spatula, stir to combine and soften the sugar. Add the egg and egg yolk and stir until smooth. Add the almond flour, coconut flour, baking soda and salt and stir until it forms a soft dough. Add the chocolate chips and quinoa and stir to evenly distribute. Refrigerate for at least 4 hours or up to overnight.
- Preheat the oven to 350 degrees F.
- Line 2 rimmed baking sheets with parchment paper. Scoop 1/4-cup balls of cookie dough evenly onto the baking sheets leaving 2 inches between each scoop. Flatten them slightly. Bake, rotating halfway through, until the edges are just set and the centers are still slightly underdone, 13 to 15 minutes. Allow to cool for 10 minutes on the baking sheets, then remove to a wire rack to cool completely.
QUINOA COOKIES - GLUTEN FREE!
I originally got this recipe from the back of a Ancient Harvest quinoa flakes box. After making these a couple of times, I made some changes to the recipe. These are delicious and gluten free!
Provided by epoc_2006
Categories Dessert
Time 25m
Yield 24-30 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Beat honey, brown sugar, margarine, peanut better and vanilla in a medium bowl until creamy.
- Combine rice flour, quinoa flakes, baking soda, salt and cocoa in a small bowl.
- Add dry ingredients to mixture and beat all ingredients until well blended.
- Stir in chocolate chips.
- Put teaspoon sized amounts onto an ungreased cookie sheet.
- Bake for 15 minutes or until light golden brown.
Tips:
- Use a food processor or high-powered blender to grind the oats into a fine flour. This will help the cookies achieve a smooth and even texture.
- Be sure to toast the coconut before adding it to the cookie dough. Toasting brings out the coconut's flavor and aroma, making it a more pronounced ingredient in the finished cookie.
- If you don't have a food processor or high-powered blender, you can use a rolling pin to crush the oats into a fine flour. However, this method will take a bit more time and effort.
- Be sure to chill the cookie dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much in the oven.
- Bake the cookies until they are just golden brown around the edges. Overbaking will make the cookies dry and crumbly.
Conclusion:
These quinoa-coconut cookies are a delicious and healthy snack that is perfect for any occasion. They are easy to make and can be customized to your liking. Whether you prefer them chewy or crispy, these cookies are sure to be a hit. So next time you're looking for a sweet treat, give these quinoa-coconut cookies a try!
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