Healthy cookies? Really? Other than a “dieting baker” there may be no greater oxymoron in the world of sugar and flour than the term “healthy cookies.” Since one of my sons is getting married next year, I’ve started watching pesky calories, which in turn, means not a morsel of cookie has passed through my lips in a while. Well, that is until this morning! I whipped up a batch of these soft, yet crunchy, cookies earlier in the day, sampled one and totally enjoyed my wholesome and almost guilt-free treat! Made with cooked quinoa, whole wheat flour, oats, coconut, and a trifecta of seeds – sunflower, sesame, and flax – they are indeed “healthier cookies.”
From Quinoa 365 by Patricia Green & Carolyn Hemming
2/3 cup water
1/3 cup quinoa
1 cup butter, softened
1-1/3 cups packed brown sugar
2 large eggs
1-1/2 tsp pure vanilla extract
2 cups whole wheat flour
1-1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1-1/4 cups quick-cooking rolled oats
1 cup flaked unsweetened coconut
1/3 cup sunflower seeds, unsalted
1/3 cup flax (ground or whole seeds)
1/3 cup sesame seeds
1. Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 6 minutes. Remove the lid and fluff with a fork. Set aside to cool.
2. Preheat the oven to 350 degrees F.
3. Cream the butter with the brown sugar in a large bowl. Add the eggs and vanilla and mix thoroughly.
4. Combine the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Add the oats, cooked quinoa, coconut, sunflower seeds, flax and sesame seeds to the flour mixture and stir until well blended. Combine with the butter mixture and stir until well mixed.
5. Roll the dough into 1-1/2-inch balls. Place 2 inches apart on a baking sheet. Flatten each cookie slightly with the palm of your hand.
6. Bake on the center oven rack for 8 to 10 minutes, until the bottoms are light brown. Allow the cookies to cool completely on the baking sheet.
7. Store in a sealed container in the refrigerator for up to 1 week.
Makes 5 dozen.
1. Don’t forget to rinse the quinoa before cooking it. This needs to be done to remove the saponin coating on the grains or else they will taste bitter.
2. I only stock steel cut or rolled oats in my pantry, so to make quick-cooking oats, I just put some of the rolled oats into my food processor and whirled them a bit to break down the flakes.
3. Like walnuts and pecans, sesame seeds are more flavorful when they are toasted. Toast some in advance and then put them in the freezer for later use.
4. Cover the cookie sheets with parchment paper to make sure the cookies don’t stick. Don’t forget that parchment paper can be reused. After baking and cooling I wipe the paper down and store them on the baking sheets.
5. To handle the sticky dough, moisten your hands with water first. Re-wet hands as often as needed.