I am so excited to have Andrew here today from The One Ingredient Chef. He’s sharing a great recipe for Quinoa Snickerdoodles with us. Don’t they look just amazing? As it would happen, Snickerdoodles are Alex’s favorite cookie so this recipe is sure to become a staple in our house.
I’m never making a cookie without quinoa again. It might sound totally bizarre to add quinoa to cookies, but after the first bite of a quinoa-based snickerdoodle, you’ll immediately understand why this marriage works so well. The light and fluffy quinoa enhances the softness of the sugar cookie, while its nuttiness brightens up the cinnamon sugar flavors you would expect in a snickerdoodle.
Baking cookies with quinoa is not without its struggles, however. I experimented with different variations every day for a week until this recipe was just perfect. The first big hurdle with quinoa is dryness – when baked, quinoa often becomes as dry as pebbles and completely unpalatable. To get around this problem, we first coat the quinoa in applesauce to give it a barrier of moisture and a subtle layer of flavor. Additionally, we’re using whole wheat flour because, when combined with the light quinoa, it yields a solid texture with just the right amount of softness.
Once the recipe was right, these cookies became a breeze to whip up. They are also completely vegan and (secretly) nutritious with plenty of quinoa, whole wheat, and flaxseeds. Though I have not tested other variations, these snickerdoodles could easily be made gluten-free with a gluten-free flour, such as sorghum.
- 2/3 cup whole wheat flour (or gluten free flour blend)
- 1/2 cup cooked quinoa
- 2 tablespoons apple sauce
- 1 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1/3 cup brown sugar or Sucanat
- 1/4 cup non-dairy margarine (Earth Balance)
- 1/2 teaspoon vanilla
- 2 teaspoons ground flaxseed
- 2 tablespoons warm water
- Cinnamon + sugar for coating
- Prepare a 'flax egg' by mixing 2 teaspoons of ground flaxseed with 2 tablespoons warm water in a small bowl. Stir together and set aside for 5-10 minutes and the flaxseed becomes like a jelly that makes a fantastic healthy substitute for egg-free baking.
- In a mixing bowl, beat together the margarine, brown sugar, and vanilla until fully incorporated. Add the flax egg and stir to combine.
- In a separate mixing bowl, combine the cooked quinoa with apple sauce. As mentioned, this is hugely important for the final texture. Often when baking with quinoa, the seeds dry out and become crunchy. By first mixing with the apple sauce, it ensures the quinoa will have enough moisture to retain its delicious fluffy consistency in these cookies.
- Add the remaining dry ingredients – whole wheat flour, cinnamon, and baking powder –into the quinoa. Stir until well incorporated. Then, slowly mix the dry ingredients into the bowl of margarine and sugar.
- Cover this batter with plastic wrap and refrigerate for at least 90 minutes and up to 24 hours before baking. Chilling allows the batter to "relax" which yields softer cookies that have more developed flavors.
- When ready to bake, Preheat the oven to 375º F. Then, using your hands, roll the chilled batter into 8-10 balls. Dip the balls in a bowl of cinnamon and sugar to coat and place on a lightly-oiled baking sheet. Press down gently with a fork to flatten the cookies.
- Bake just until the edges are golden and crispy, but the centers are still soft and chewy, about 15 minutes. Allow to cool fully before removing from the tray. Enjoy!
Servings 10, Calories 104, Fat 4.8g, Carbohydrates 13.5g, Protein 1.4g, Cholesterol 0mg, Sodium 43mg, Fiber .8g, Sugars 4.9g, WW Pts 3
About Andrew Olson
Andrew is the founder of the One Ingredient Diet – a healthy-eating movement built around whole, unprocessed foods. To learn about the One Ingredient Diet and get Andrew’s FREE manifesto (including recipes and menu plans), click here.