Happy Halloween! I hope your day was festive and included more treats than tricks. Just in case you are one treat short, here are some tasty whole grain cookies I stirred up last night. They used up 5 of the mini-boxes of raisins we bought for Trick-or-Treaters. Don’t worry, we still have 23 boxes left to disappoint any candy-seeking children that find their way to our plant-based doorstep. :)
If you have leftover quinoa in the fridge, these cookies come together very quickly and easily. They’re healthy too; in my mind, they could even be considered a breakfast cookie. They contain no gluten, flour, oil, or refined sugars, if you are looking for those sorts of things.
The one thing that has me puzzled is the baking time and temperature. The original recipe says to bake them at 170 degrees for an hour. So I did. They turned out crumbly and very soft, perfect for topping baked apples/pears or layering with ice cream or yogurt. However, they definitely will not work for dunking or pretty gift presentations. Next time I’ll try a more traditional oven temperature and see what happens. I’m also going to play around with using blended dates or banana as a sweetener instead of honey. If you try that, I’d love to hear how your batch turns out!
Flourless Quinoa Oatmeal Raisin Cookies
(adapted from Shape magazine)
1 cup rolled oats (gluten-free if desired)
2 cups cooked, cooled quinoa
1/2 cup raisins
1/2 cup dried, unsweetened, shredded coconut
1/2 cup peanut butter
1/3 cup raw honey or maple syrup
1/2 tsp. cinnamon
dash of finely ground sea salt (or use salted peanut butter)
1. Preheat the oven to 170 degrees. Line a baking sheet with parchment paper.
2. Stir all ingredients together in a mixing bowl until well-combined.
3. Drop tablespoons of dough onto the lined baking sheet, and press each one flat.
4. Bake for 60 minutes. Don’t try to transfer them to a wire rack immediately. It worked fine for us to let them cool completely on the baking sheet itself.
Makes 18-24 smallish cookies.