Quinoa Flakes... Again?!I'm absolutely hooked onto quinoa flakes... when used in baking they have a very similar consistency to oats, and when you're sensitive to oats but crave that oatmeal-y flavour, they're a staple! They are a little bit more crunchy and less soft than oats, however with the right combination of ingredients, these cookies are soft and chewy, as oatmeal cookies should be! This recipe is something that I remake constantly, because it's soooo simple, quick and only uses one bowl. It's definitely a plus when you don't have to clean up as much afterwards! I adapted this recipe from Angela Liddon's Oh She Glows vegan baking book, and based it off of her Flourless Peanut Butter Cookies! Her recipe is vegan, but I made mine with eggs as I didn't have any flaxseed on hand. I also used quinoa oats instead of regular, and (paleo) granola + protein powder instead of desiccated coconut, as I didn't have any of that either! I wanted to try these cookies with almond butter and added egg whites as well, and they turned out quite chewy. The consistency of egg whites contributes to a stickier texture, but increases the protein content. I like to stay away from flavoured protein powders, as many of them have an artificial texture which ruins the taste of baked goods in my opinion. I used two tablespoons of Pulsin's Unflavoured Pea Protein, which I will continue to endorse as a source of vegan protein due to its lack of flavour in baking and easy digestion. As for nut butters, almost any nut butter will work, as long as it is natural and doesn't have added oils or sugars to it. If the nut butter is salted, reduce the amount of salt in the recipe. Make sure that you mix it well before combining it, and if it is thicker, it will just make for a thicker cookie. I alsoooo added a ridiculous amount of cinnamon. But cinnamon makes every chocolate based baked good better, so why not? You could also add some instant coffee powder to intensify the chocolate flavour if desired and give yourself an espresso-y boost and have this as a breakfast cookie (as I did this morning!). It's healthy enough to qualify as basically being oatmeal. ingredients
- 1 egg - 1/2 cup egg whites - 1/4 cup paleo granola (or desiccated coconut: I used The Paleo Foods Co.) - 3/4 cup quinoa oats - 1 tsp baking powder - 1/2 tsp sea salt - 1/2 cup almond butter - 2 tbsp protein powder - 1/4 cup chopped dark chocolate - 1/2 cup coconut sugar - 1 tsp vanilla - 2 tbsp maple syrup method 1. Preheat the oven to 180 degrees celsius and line a baking tray with parchment paper. 2. In a large bowl, combine the quinoa oats, granola, baking powder, sea salt, cinnamon, dark chocolate, protein powder and coconut sugar thoroughly. 3. Make a well in the center of the bowl and add the egg, egg whites, almond butter, vanilla and maple syrup. Whisk this into the rest of the mixture. 4. Once throughly combined, use a large tablespoon to portion out into 16 small balls, and your hands to roll them around and place them on the baking sheet. * If the dough is too dry, add a tablespoon of water until it is sticky enough to form balls. It should be sticky to mould in your hands. 5. Press each ball down on the baking sheet with your hands so that they are around 1/2 inch thick. 6. Bake for around 10-12 minutes until golden brown. They will firm up a bit more when they cool coming out of the oven, but also are delicious when eaten warm :)
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