Quite a long title for a Friday post huh? I guess i got very excited to capture all the goodness of this cookie in the title. If your definition of a cookie is flour, sugar and butter, then this protein powerhouse is definitely not for you. This is a healthy cookie which is ideal for on the go breakfast and can double up as a dessert with a scoop of vanilla ice cream.
Quinoa and almond flour make these cookies moist, chewy and the add-ins make it taste like carrot cake. I used organic red quinoa in this recipe, you can use white as well. Make sure to dry roast the quinoa before grinding to bring out its full flavor. This protein rich cookie stores well in the refrigerator for up to a week, that is if it lasts till then . Make a batch this weekend for a guilt-free indulgence while watching your favorite moments on the red carpet this Sunday.
1 cup quinoa
1.5 cup almond meal
1/2 cup maple syrup
1 cup grated carrots
1/2 cup raisins
1 teaspoon vanilla extract
1 teaspoon baking powder
2 tablespoons oil ( any type will work, i used walnut oil)
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1. Dry roast quinoa until it begins to pop. Cool and grind to a fine powder. I ground mine to a coarse powder because I like crunch from quinoa in the cookie.
2. Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
3. In a large bowl, whisk together quinoa flour, almond meal, cinnamon, ginger, salt and baking powder.
4. Transfer the flour mixture to the bowl of a food processor.
5. Drizzle in maple syrup along with vanilla slowly and process until a crumbly dough forms.
6. Transfer it back to the bowl and mix in the carrots and raisins.
7. Using one tablespoon measurement, scoop cookie dough on to the baking sheet. Flatten the scooped dough slightly between your palms.
8. Bake in preheated oven for 10-15 minutes or until cooked through and golden.
9. Cool cookies in sheet for 5 minutes and then transfer them on to a wire rack and cool completely.