Quinoa Cookies
Addictive, healthy and quick to make, these cookies are the perfect thing to whip up after a long day at work!
Ingredients
- 1 1/2 cups uncooked quinoa
- 1/2 cup coconut oil
- 1/4 cup agave
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- pinch of salt
Instructions
- Line a cookie sheet with parchment paper and set aside.
- Heat up a sautée or fry pan until it's really hot. Test if the pan is hot enough by putting a pinch of quinoa into the pan. If the grain "puffs" or "pops" up within a few seconds, it's ready. Pour the quinoa into the pan until it forms a single even layer. The quinoa should start popping soon after it's placed over the heat. Continuously shake the pan to prevent the quinoa from burning. Keep shaking the pan for 1-2 minutes or until the popping has slowed down. After it's popped, take the quinoa off the heat and pour into a separate bowl and set aside. Depending on the size of your pan, you may have to do this step in batches.
- Combine the melted coconut oil, agave, vanilla, cocoa powder and salt in a medium sized bowl. Fold in the warm, popped quinoa. Spoon the mixture onto the lined baking tray to form balls, and flatten them by pressing them down with the back of the spoon. The mixture may be difficult to scoop if it's too cool. If this happens, pop it in the microwave to warm up.
- Immediately refrigerate your cookies until they cool, about an hour. Store the cookies in the fridge in an air tight container for up to a week.