Disse Quinoa-småkager are easy healthy breakfast cookies with a delicious crispy texture from quinoa. Plus, they are also egg-free, dairy-free, and high-protein cookies.
I love making quinoa recipes taste good and better than the classic, bitter quinoa, like my Quinoa Bake With Veggie, Quinoa Bagels eller Spinach Quinoa Tortillas. Its nutrition profile is fantastic on a vegan diet as it’s one of the complete protein sources. It covers all the amino acids your body and brain need to function fully.
You might have heard that quinoa is bitter or earthy in flavor. Let me prove it wrong! There are many ways of making quinoa taste really good. You have seen how you can simply rinse quinoa and blend it to make quinoa brownies or quinoa muffins.
Today, I will show you another way to work with raw quinoa, to make it crispy with absolutely zero bitterness. The trick is to toast it in your pan. But first, let me share all you need to start this quinoa cookie recipe.
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Quinoa-småkager
Ingredienser
To toast the quinoa
- ½ kop Uncooked Quinoa
- 1 teske Coconut Oil
- ½ teske Kanel
Cookie batter
- ¼ kop Jordnøddesmør (usaltet) - 1 noter
- 3 spiseskefulde Ahornsirup - 2 noter
- 1 spiseskefuld Smeltet kokosolie
- 1 teske Vanille ekstrakt
- ½ kop Hjemmelavet havremel - 3 noter
- ½ teske Bagepulver
- ¼ kop Mørke chokoladechips uden mælkeprodukter
Instruktioner
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly oil the paper with coconut oil. Set it aside.
- In a sieve, place the quinoa and rinse under cold water to remove impurities. Set aside in the sieve.
- In a non-stick pan warm and melt coconut oil, then add the rinsed quinoa and cinnamon.
- Cook the quinoa for 5 minutes, stirring once in a while – not too often or it doesn't have time to toast well. Keep cooking until the quinoa dries out and smells good like roasted cinnamon and grains are golden and crispy. Set aside in a large bowl and cool for 5 minutes.
- In the same bowl – with the cooled quinoa – add oat flour, peanut butter, melted coconut oil, cinnamon, vanilla extract, and baking powder.
- Stir in chocolate chips – make sure the batter is not warm, or the chips will melt!
- Scoop about 2 tablespoons of batter, grease hands with coconut oil, and roll into a ball.
- Place each cookie dough ball onto the prepared baking sheet. Press down the balls to flatten.
- Bake 12-14 minutes or until the sides of the cookies are golden brown.
- Cool down on the baking sheet for 15 minutes – don't touch the cookies they are still soft, and they need to cool down on the baking sheet to firm up.
- Slide a flat tool under each cookie and transfer them to a cooling rack.
Opbevaring
- Store in a cookie jar at room temperature for up to 3 days or 5 days in the fridge. It can be frozen in sealed bags and thawed at room temperature.
Noter
Ernæring
Ingredienser og erstatninger
You only need a handful of wholesome ingredients to make these quinoa breakfast cookies.
- Raw Quinoa – Any quinoa color works, so you can use red quinoa, white quinoa, or black quinoa.
- Havremel or almond flour. If you don’t have oat flour, you can Lav din egen from rolled oats.
- Bagepulver – Or half the baking soda. One teaspoon of baking powder is equivalent to 1/2 teaspoon of baking soda.
- Jordnøddesmør – Use natural peanut butter, almond butter, or even sunflower seed butter.
- Ahornsirup – Or any other liquid sweetener such as rice malt syrup, coconut nectar, or agave syrup.
- Smeltet kokosolie
- Kanel – for smagens skyld.
- Vanille ekstrakt – For a perfect taste.
- Mørk chokoladechips
Allergibytter
You can always adapt my recipes to make them allergy friendly.
- Nøddefri – You can replace the peanut butter with sunflower seed butter.
- Coconut-Free – You can use melted vegan butter instead of coconut oil.
- Havrefri – You can use almond flour instead, but you will need a little more – see recipe notes below for ratio.
More Quinoa Recipes
Below are some more healthy recipes using quinoa for dig at prøve.
Hi! I’d like to try using quinoa flour because I have it in my canteen. Could you tell me how much quinoa flour to use instead of whole quinoa and liquid?
Tak for dit svar
I have never baked with quinoa flour, and this cookie use roasted quinoa, not quinoa blended in a powder it’s not the same. I am sorry I can’t help more.
Delicious cookies, mine came out a bit crumbly, I followed the recipe steps and ingredients precisely. Do you know how I could make them less crumbly?
They are a bit crumbly, let them cool down on the baking sheet without touching and add a flax egg in the dough if you like them less fragile – 1 tablespoon flaxmeal stirred in 2 and half tablespoon lukewarm water. Set aside 10 minutes and add in the dough. It should hold them better.
So I made these and it was an instant hit amongst my toddlers and also the baby. The only issue I faced was that they spread and the cookies joint which really wasn’t an issue because the cut them in squares once I took them out of the oven. And we loved our super crunchy square cookies. Making them again using white and red quinoa both. Doubled my recipe so they can last me Atleast for a day. Thanks for this super quick and healthy recipe
Loved them. It’s suprising and delicious.
Hi, do the cookies spread or do the need flattening?
Tak
No they don’t, you need to flatten the dough balls before baking as mentioned in the recipe card.
Quinoa cookies, I so wanted to try but I didn’t believe for a second it would be that delicious. And I don’t like quinoa. I mean normally.