Quinoa Lavender Cookies
Servings: 24 cookies
Ingredients
- 1/2 cup nut/seed butter, (or other nut/ seed butter like sunflower or tahini)
- 3/4 cup applesauce, unsweetened
- 1/2 cup unrefined sugar
- 2 cups cooked quinoa
- 2 Tbsp flaxseed, ground + 3 Tbsp water
- 1/4 lemon, zest + juice, optional
- 1 tsp vanilla extract
- 1-3 tsp lavender, optional
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 1/4 cups coconut flour, brown rice flour or ground almonds
- 1/2 cup pistachios, shelled and chopped (or pumpkin seeds)
- 1/2 cup non-dairy chocolate chips
Instructions
- Preheat your oven to 400 degrees F.
- Put 2 Tbsp ground flax in a small bowl with 3 Tbsp water and let it sit to turn into a jelly-like texture.
- Mix together the almond butter, sugar and applesauce in a large mixing bowl until it’s smooth. Add the quinoa and the flax mixture, along with the lemon, zest, vanilla and lavender. Make sure everything it combined well.
- Add the baking soda, baking powder and flour and stir gently until all of the dry ingredients are incorporated.
- Fold in the pistachios and chocolate chips
- Then form the dough into cookies on a lined sheet. Press them down flat before baking at 400 degrees F for 20 min.
- Take them out of the oven, and let them cool for a few minutes before transferring to a cooling rack and letting them cool completely. They will be a bit delicate until they’re fully cooled, so try to keep yourself – or your family – from diving in too soon.
Notes
Cook the quinoa, by putting 1 cup dry in a pot with 2 cups water, bringing to a boil, then simmering 25 min.
Nutrition
Calories: 140kcal | Carbohydrates: 20g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 83mg | Potassium: 72mg | Fiber: 5g | Sugar: 10g | Vitamin A: 15IU | Vitamin C: 0.8mg | Calcium: 30mg | Iron: 1.3mg
