Hello again! I’m Felicia and I blog over at Dish by Dish.This is the second time I’m guest posting here on Cooking Quinoa and I’m absolutely honored! Thank you once again dear Wendy!
The first time I was here, I shared these quinoa, brown rice & sesame crackers. I told you about my new found love for the superfood quinoa, and how I’ve been trying so many different ways to eat it.
Now that I’m back here again, I thought that I might go a little more personal and let you in on a little secret I have.
You see, sometimes, in the most normal moments of all – like when I’m sitting at my desk checking my email for the day; or when I’m curled up on our comfortable white couch with my Kindle in my hands; or maybe even when I’m just tapping my foot waiting for the subway to arrive – I get hit by a craving for chocolate that comes unexpectedly and furiously.
Don’t you ever get that?
It’s as if life suddenly stops and everything goes into slow motion, and the only thing you can think of is chocolate. It sounds quite ridiculous if you think about it – but the truth is that it happens to me, and if I can be completely honest with you – this is something that I’ve just started to experience in the last one year.
I never used to be a fan of chocolate (don’t shoot me mean looks, please?). A gift of a box of chocolates could sit in my fridge for one whole year just because I never got about to opening them; and previously I found it hard to understand people who declared their undying love for chocolate.
But lately, I think I’m seeing eye-to-eye with them.
So on one of these occasions that I got hit by a lightning bolt of chocolate craving, I also found myself wanting a cookie and a cake at the very same time. You know, a cookie that’s also similar in texture to a cake, something more soft and chewy than crunchy.
That’s where these amazingly good cookies came in handy.
Because of the cooked quinoa that’s used in the cookie dough, there’s a wonderfully moist crumb that makes you feel just like you were eating cake. But the best thing is that this cake came in cookie sizes (pretty giant cookie sizes, to be precise).
I also loved knowing that these cookies didn’t have any wheat in them, as I’ve been trying meticulously to avoid wheat since the beginning of this year. Instead, they’re made with almond meal and desiccated coconut, giving it a deliciously interesting texture that you just don’t get with wheat flour.
Best of all? These cookies are chock-full of chocolate chunks, making each bite a melted chocolate heaven.
I’m betting you’ll enjoy them as much as I do.
Till next time!
P.S. These cookies go fantastic with a tall glass of cold milk. One bite of cookie, one large sip of milk. Beautiful. Perfect. Insane.
P.P.S. Thank you Wendy for being so gracious about sharing your space!
Lightly adapted from: Loves Food, Loves to Eat
- 1 ½ cup of almond flour (or almond meal)
- 1 teaspoon of salt
- 1 teaspoon of baking powder
- ½ cup of unsalted butter, room temperature
- ¾ cup of honey
- 2 large eggs
- 1 ½ teaspoon of pure vanilla extract
- 1 cup cooked quinoa (see how to cook quinoa here)
- ½ - ¾ cup unsweetened desiccated coconut (or more if necessary)
- 1 cup dark chocolate chunks or chips
- Preheat oven to 375 deg Fahrenheit (180 deg cel) and line two baking sheets with parchment paper.
- Whisk together almond flour/meal, salt, baking powder in a medium-sized bowl.
- In another bowl, whisk together butter and honey until light and fluffy. Add eggs, pure vanilla extract and mix until pale and frothy. Gently mix in the almond meal mixture, ½ cup at a time, then stir in cooked quinoa, chocolate chunks and coconut. (If mixture is too liquid, add a bit more desiccated coconut).
- Scoop even amounts of the cookie batter and place on parchment paper-lined baking sheets, leaving an inch or so apart.
- Bake until golden, for around 12-15 minutes.
Note: these cookies will not be crispy, they are soft, chewy cookies thanks to the cooked quinoa, and they are so good, you won't be able to put them down. Servings 24, Calories 160, Fat 10.5g, Carbohydrates 15.6g, Protein 2.9g, Cholesterol 26mg, Sodium 132mg, Potassium 46mg, Fiber 1.3g, Sugars 11.8g