For those who have been following my posts know I recently made Maca & Quinoa Chocolate Cupcakes from a post by Peggy Kotsopoulos, beVibrant. Since then I have purchased her book, “Must have been something I ate” and have made even more recipes. I learned not only can you add Quinoa in cupcakes they can be added to make cookies. I made these Quinoa cookies a few days ago and posted it on my Facebook page. I have been getting a lot of feedback that readers would like the recipe. So here’s my post and recipe on Quinoa Cookies. Enjoy!
As you know I am fond of recipes of Maca for its health benefits. To recap Maca is a root from Peru that has been used for centuries to balance hormones, increase energy and stamina. It is rich in iron, potassium, magnesium and B-vitamins and has a strong distinct taste. Maca will leave you feeling energized yet balanced throughout the day without the stimulating effect of caffeine.
Tip: Shopping for Maca powder? Look for Gelatinized Maca powder; it has a nutty taste and is easily digestible because the starchy component is removed.
I discovered this gluten-free pseudograin pronounced “keen-wa” when I moved to Vancouver 4 years ago. Now it is my go-to substitute for rice since it only takes 15 minutes to cook. It is extremely versatile and can be thrown in salads, used to form burger patties and in baked goods. It is about 20% protein, high in fiber, rich in iron, potassium and B-vitamins
Tip: Quinoa is naturally coated in a bitter resin called Saponin. Thus, it is important to thoroughly rinse Quinoa prior to cooking.
*Replace the chocolate chips with 1/4 cup of cacao powder to turn this recipe into chocolate quinoa cookies.
Preheat oven to 380F. Mash bananas in large mixing bowl. Add remaining ingredients and mix until combined. Drop heaping tablespoons of batter on greased cookie sheet and bake for 20-25 minutes.
Adapted from Must Have Been Something I Ate by Peggy Kotsopoulos