Wednesday, July 30, 2014

Chocolate Chip Quinoa Cookie Recipe

Healthy cookies that taste good? They have my vote! These cookies are pretty healthy - they are made with whole wheat flour and have quinoa in them which gives them more protein and nutrients than your average cookie. I use semi-sweet chocolate chips because they have less sugar than both milk chocolate chips and carob chips. You can use either white sugar or sucanat, depending on what you have on hand. They do have more of a soft cake like texture instead of a traditional chocolate chip cookie texture, but I think the texture makes them more interesting!


Chocolate Chip Quinoa Cookies
1/2 cup butter, softened
1/2 cup white sugar or sucanat
1/4 cup honey
2 large eggs
1 tsp. vanilla extract
1/2 tsp. almond extract
1 1/2 cups whole wheat flour
1 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup unsweetened dried coconut
1 cup semi-sweet chocolate chips 

Directions: Preheat oven to 375 degrees Fahrenheit. Using electric mixer beat butter, sugar, honey, eggs, vanilla extract, and almond extract until light and fluffy. Add whole wheat flour, salt, baking powder, and baking soda. Mix until incorporated. Gently stir in quinoa, coconut, and semi-sweet chocolate chips. Drop by heaping tablespoon onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Let cool and remove from pan.


Store cookies in a single layer separated by wax paper. They can also be frozen this way. These cookies are delicious and soft so they still stick together easily. Although, my husband puts them right on top of each other in a bowl when he packs his lunch and just eats one giant cookie sandwich. Here is how I store them:


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