My kids say that this quinoa cookies are the best cookies in the world! So, believe my little picky eaters and try this recipe for your kids too!
This cookies are gluten free. I use quinoa, which is a pseudocereal, a gluten free grain.
Ingredients in the picture below:
- quinoa bio 200 grams (7 oz) (soaked and boiled before, as I will explain later)
- dates 15 pieces (soaked before for at least 2 hours and half)
- 2 organic free range eggs
- butter 100 grams (3.5 oz) (melted before)
- coconut flakes dehydrated 2 tablespoons
- dark chocolate chips 70 grams (2.5 oz)
- vanilla extract 1 tablespoon
First step, you have to soak quinoa for 2 hours and half. Read about why and how I soak nuts, seeds or grains, in my article here. As you can see below, you take 1 cup of bio quinoa and soak it in water with 1 tablespoon of lemon juice, for 2:30 hours. The amount of water is 2 cups.
Then boil it wth another 2 more cups of water, for 15 minutes. You will get in the end, 3 cups of quinoa soaked and boiled. You keep just 1 cup for our cookies, and place the rest of it in a glass container in refrigerator, for using it later for other dishes (it's very good for adding over salads, or like breakfast with fruits and honey).
Mix in a big bowl all the ingredients: quinoa, soaked dates (take off the cores), eggs, melted butter and vanilla extract.
Mix the ingredients with a blender and add 2 spoons of dehydrated coconut flakes, to thick the mixture. Add in the end the dark chocolate chips and stir with a folk. Put one by one a teaspoon with dough on a parchment cooking paper.
Cook the quinoa cookies in the preheated oven, at 160 degrees Celsius, for 20 minutes. There is no need for more time of cooking, because the quinoa is already boiled. The eggs are the only ones which need to be cook, and 20 minutes are enough. Be carefully, not to burn them!