Recipe: Carrot, Quinoa and Dark Choc Chip Cookies

I’m really struggling to not get over excited about these. In my opinion, they are the best recipe I have written to date. They’re absolutely DELICIOUS.

I didn’t intend on making these gluten free, dairy free, and vegan; but it just so turned out that way. I love this because it means everyone can enjoy these, no matter what their diet preference may be.

These cookies taste delicious, are nutrient dense and without refined sugars

You might read carrot and quinoa and wonder why I wanted to add these to cookies. The real reason?

  1. I love carrot cake, and keep trying to replicate the flavour in other dishes.
  2. I had quinoa in the cupboard, and wanted to make good use of it, showing it off to its full potential.

These cookies taste super delicious as well as being nutrient dense and without refined sugars.

Ingredients:

  • 115g rolled oats (whizzed in a food processor in to a fine flour)
  • 90g rolled oats
  • 1/2 cup cooked quinoa (I added 1 tsp of cinnamon to the water when boiling)
  • 1 ripe banana (mashed)
  • 1 shredded carrot
  • 90g dark chocolate chips
  • 2 tbsp maple syrup
  • 50g coconut oil (melted)
  • 40g chopped almonds (or any nut of your preference)
  • Splash of almond milk (or any milk of your preference)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp sea salt

Method:

  1. Preheat oven to 175C. Lay out a piece of baking parchment on a baking tray.
  2. In a large mixing bowl, combine the oat flour, rolled oats, baking soda, salt and cinnamon.
  3. Next, add the shredded carrot, banana, coconut oil and cooked quinoa, folding this in to the dry mix.
  4. Finally, add approx. 2 tbsp maple syrup, 40g chopped almonds and 90g dark chocolate chips. If, like I did, you find your mixture isn’t wet enough, add a splash of almond milk to give it a bit more moisture.
  5. Using a tablespoon, spoon out the mixture in to even amounts on the baking parchment. The mixture should be enough to make approx. 15 cookies.
  6. Bake for 16 minutes, or until golden brown. Leave to cool for 5 minutes in the pan, then transfer to a wire rack to finish cooling. (Or grab one when it’s still hot- those dark choc chips will melt in your mouth like nothing else…)
  7. Store these cookies in a tuppaware container, or if you want to keep them for longer periods, pop them in the freezer.

cookies 2

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