Since today is graduation for so many of my students, I got an unexpected day off! After a leisurely walk and lunch in Marin, I still had the whole afternoon ahead. Naturally, I was drawn to my kitchen. I have done a lot of savory dishes lately, but I really wanted something sweet. So I started brainstorming and threw three of my favorite ingredients into one tasty cookie: quinoa, almond butter and dark chocolate chips. It's a winning combination. One piece of advice: let the quinoa cool before you add the chocolate chips, unless you want the chips to melt and turn the whole cookie brown. Otherwise, the recipe should be pretty straightforward. As far as cookies go, they're pretty darn healthy and who could say no to a cookie that tastes (and looks) this good? You'd have to be crazy.
Makes about 15 cookies
- 1/2 cup almond butter
- 2 tbsp. applesauce
- 1/4 cup agave
- 1 tbsp. vanilla extract
- 1/2 tsp. sea salt
- 1/3 cup brown rice flour
- 1/2 cup quinoa
- 1 cup water
- 1/4 cup mini dark chocolate chips
-Preheat oven to 350 degrees F.
-Line a baking sheet with a silpat or parchment paper.
-Place quinoa and water in a small saucepan and bring to boil.
-Reduce to a simmer, and cook for 15-20 minutes, or until water evaporates.
-Remove from heat and let quinoa cool to room temperature.
-In a medium sized bowl, mix the almond butter, applesauce, agave, vanilla, and salt.
-Mix in the quinoa, brown rice flour and chocolate chips.
-Spoon dough into tablespoon-size mounds and place on baking sheet.
-Bake in the oven for 15-20 minutes, or until the bottoms begin to brown.
-Eat immediately or allow to cool completely before storing. Enjoy!