SPROUTED QUINOA COOKIES
When I tell you these cookies have been on #repeat for the past two weeks at my house, I ain't lying.
ON REPEAT, REPEAT, REPEAT.
If you know me, you know that I am the biggest snack connoisseur and am always snacking. Always. Whether it's chips, cookies, seaweed, crackers, nuts, or even sippin' on a smoothie—I'm guilt-free snacking. Guilt-free is the *key. All day. Every day.#can'tstopwon'tstop
It only seemed fitting that I made some 'dang quinoa cookies a few weeks ago when I had cooked nearly 2-LBs of quinoa when I was meal prepping. To be honest, I was just winging it and was crossing my fingers, toes, arms, eyes, and legs that these little creations would come out half way decent. Sometimes I truly don't know where my mind goes when I come up with these ideas, but I had so much extra quinoa that I was just like I love quinoa, I love cookies, and I love snacking—just try it.
THANK YOU COOKIE GODS.
I was blessed by the #cookiegods and was (mouth dropped to the floor) impressed, more so shocked, when these cookies came out of the oven and were smelling like little bundles of heaven. You know those cookies that you keep going back for and grabbing no matter what you're in the middle of? OH HECK YES. These are those kind of cookies and they are packed with #REAL food—zucchini, carrot, oats, chia seeds, cherries, coconut oil, and quinoa. I know you're probably staring at these ingredients like GIRL, this sounds like a salad. HA. It does, but these are even better than a salad.
These cookies are halfway in between a muffin and cookie—maybe a muffookie? Wow. I dig this.
CHEERS TO THESE MUFFOOKIES.
These muffookies are so hearty, filling, and nutty. Gluten free. Refined sugar free. *Can be made vegan with a flax egg. Tried it. Approved it. I suggest using already cooked (and cooled quinoa) for these because well, it'll make your life easier and cut back the cook time. If you haven't baked with oat flour and squirming like "where TF do I find this?" Stop. Don't fret. I got you. It's easier than you think! No need to spend extra money on finding a new fancy flour—all you need to do is blend your rolled oats in a food processor for ~25-30 seconds and BOOM. You got ya'self some #homemade oat flour.
Much to my surprised, my family and friends are #obsessed with these cookies. The proof is in the pudding—or family approval rather! I dive in straight for them right out of the oven, but my Nanie keeps them in the fridge (and they also freeze well). A cookie a day will keep the doctor away. #YASGINA
LET'S DO THE 'DANG THANG. IF YOU GIVE THIS RECIPE A TRY, LET US KNOW + TAG US @BLUHAZL and #HAZLSWAY on INSTAGRAM. WE LOVE TO SEE WHAT YOU'RE CREATING IN THE KITCHEN!
I N G R E D I E N T S —makes ~22 cookies
- 1 1/2 cups gluten free oat flour (made from 2 cups whole rolled oats)
- 1/3 cup (additional) gluten free rolled oats
- 1/2 teaspoon pink himalayan salt
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 egg
- 1/2 cup nut butter, creamy or cunchy
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 2 tablespoons chia seed
- 1 cup cooked (and cooled) *sprouted quinoa
- 1 cup carrots, finely shredded
- 1/2 cup zucchini, spiralized, rough chop
- 1/2 cup dried cherries
- 1/4 cup chocolate chips
I N S T R U C T I O N S
- Preheat ove to 350 degrees F and line a baking sheet with a sheet of parchment paper.
- Using a food processor, blend 2 cups of whole rolled oats until a fine flour is created (~25-30 seconds). Measure 2 level cups of oat flour into a large mixing bowl—add oats, salt, cinnamon, baking soda, and baking powder. Mix. Fold in chia seeds, quinoa, carrots, zucchini, dried cherries, and chocolate chips until everything is lightly coated with flour. This will be a crumbly mixture.
- In the meantime in a separate small mixing bowl combine egg, nut butter, coconut oil, maple syrup, and vanilla. Whisk until combined and a creamy mixture is created.
- Add wet ingredients into the bowl of dry ingredients and fold in until just combined. Try not to over mix. Using a 1-inch scoop, scoop the cookie batter on to the parchment lined sheet tray.
- Bake cookies in oven for ~12-14 minutes, cookies will be fragrant and slightly gold brown! Remove from oven, let cookies sit for just two minutes and then transfer to a wire rack to cool completely.
- Enjoy! Cookies can be stored in an air-tight container or frozen.
Sprouted quinoa is my new jam. Quinoa has always been my jam, but when I recently discovered that there is a sprouted version, #gameover. Sprouted grains have a lower starch content and a higher proportion of nutrients. Sprouting naturally eliminates the outer protective layer of the grain (seeds or beans) and essentially 'unlocks' the nutrients inside for the bodily to readily use aiding in healthy digestion. Quinoa is packed with a powerful protein content that provides all 9 essential amino acids that enhances strength, promotes ageless skin, and repairs daily nail and hair damage. Quinoa is loaded with body beauty building minerals like zinc, folate, copper, potassium, magnesium, iron, manganese, and phosphorus. It also includes a molecules called flavonoids—a diverse group of phytonutrient found in almost all fruits and vegetables. Flavonoids are powerful antioxidants that obtain high anti-inflammatory properties and immune system benefits through cell signaling and antioxidant effects. Quinoa provides essential vitamins, minerals, and fiber to help regulate the digestive system and keep you more full longer.