These “cookies” get their name because they are totally addictive. My quinoa cookies are made from quinoa (duh) along with five other ingredients that I guarantee you already have in your kitchen. They also only take 10 minutes to make since they don’t require baking. The best part? These quinoa cookies are technically healthy because they’re packed with healthy fats, fibre and protein! Have I sold you yet? Good.
A Note on Popping Quinoa
To make quinoa cookies, you’ll have to “pop” the quinoa. This makes it puffed up and airy compared to just using raw quinoa, which is hard and unpleasant to munch on. The good news is that popping the quinoa is actually really fun and easy. To do this, all you need to do is heat up a pan until it’s decently hot then place enough quinoa onto it to cover the pan in a thin layer. After a minute or two of constantly shaking the pan, you have puffed quinoa!
If you’re trying to fulfill a craving, want a healthier snacking alternative or just want a super easy snack, these cookies are the best. They’re crunchy, chocolatey, and satisfying. I literally cannot have only one and the best part is I don’t feel guilty after eating five (oops). Here’s the recipe!
Quinoa Cookies
Ingredients
- 1 1/2 cups uncooked quinoa
- 1/2 cup coconut oil
- 1/4 cup agave
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- pinch of salt
Instructions
- Line a cookie sheet with parchment paper and set aside.
- Heat up a sautée or fry pan until it's really hot. Test if the pan is hot enough by putting a pinch of quinoa into the pan. If the grain "puffs" or "pops" up within a few seconds, it's ready. Pour the quinoa into the pan until it forms a single even layer. The quinoa should start popping soon after it's placed over the heat. Continuously shake the pan to prevent the quinoa from burning. Keep shaking the pan for 1-2 minutes or until the popping has slowed down. After it's popped, take the quinoa off the heat and pour into a separate bowl and set aside. Depending on the size of your pan, you may have to do this step in batches.
- Combine the melted coconut oil, agave, vanilla, cocoa powder and salt in a medium sized bowl. Fold in the warm, popped quinoa. Spoon the mixture onto the lined baking tray to form balls, and flatten them by pressing them down with the back of the spoon. The mixture may be difficult to scoop if it's too cool. If this happens, pop it in the microwave to warm up.
- Immediately refrigerate your cookies until they cool, about an hour. Store the cookies in the fridge in an air tight container for up to a week.
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