Chocolate Coconut Quinoa Cookies

Chocolate Coconut Quinoa Cookies

I’m having some friends over tomorrow night, which seemed like a good reason to finally try this recipe. These cookies came about by accident, as I neglected to note that I was supposed to let the quinoa cool before adding it to the bowl, so my chocolate chips got all melty. I think I’ll actually like this “modified” recipe better, because the chocolate flavor is present throughout the cookie  as opposed to being concentrated in bits of chocolate.

Chocolate etc Cookies 1

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter, softened
  • 1/4 cup light brown sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1 cup cooked quinoa (freshly cooked so it’s still warm)
  • 1/2 cup desiccated coconut (sweetened)
  • 1 cup dark chocolate chunks or chips (I used Hershey’s Special Dark chips)

Instructions

  1. Preheat the oven to 375° F. Line two baking sheets with parchment paper.
  2. In a medium bowl whisk together the flour, salt, baking powder, and baking soda.
  3. With a stand or handheld mixer, cream the butter, brown sugar, and honey until it’s light and fluffy. Add the eggs, vanilla, and almond extract, and mix well.
  4. Add the flour mixture 1/2 cup at a time and mix until incorporated. Mix in the coconut and chocolate, then stir in the quinoa, making sure the chocolate chips/chunks get nice and melty.
  5. Place tablespoon-sized amounts of dough roughly 1-inch apart on baking sheets. Bake for 12-14 minutes, until top is firm.

Source: Adapted from Food 52

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