Recipe: 100% Whole Grain Dark Chocolate Coconut Quinoa Cookies

Tweet

Pin It

Who doesn't love cookies? Especially when they're packed with coconut and dark chocolate? Unfortunately, most cookies can be nutritional black holes - fine for now and then, but not the best as a regular snack.

These cookies have all the chewy, sweet, chocolatey deliciousness of decadent cookies, but are packed with fiber and protein (they're 100% whole grain and feature protein-rich quinoa), and are pretty low sugar for cookies. 

I'll stop blathering on about them, because the best way to convince you will be if you try them yourselves. They're pretty quick and easy to make, so give the recipe a try!

100% Whole Grain Dark Chocolate Coconut Quinoa Cookies

Makes 12 cookies

* 0.75 c. white whole wheat flour

* 0.5 tsp. salt

* 0.25 tsp. baking powder

* 0.25 tsp. baking soda

* 0.25 c. butter, softened (just letting it warm to room temperature works!)

* 2 Tbsp. granulated sugar

* 2 Tbsp. light brown sugar

* 2 Tbsp. honey

* 1 large egg

* 0.5 tsp. vanilla extract (don't use imitation!)

* 0.25 tsp. almond extract

* 0.5 c. cooked quinoa, cooled (to make, bring 0.33 c water to a boil in a medium saucepan. Add 0.16667 c. uncooked quinoa and reduce the heat to low. Simmer for 15-20 minutes, until water is absorbed, and then cool for several hours, until room temperature)

* 0.25 c. shredded unsweetened coconut

* 0.67 c. high quality dark chocolate chunks (I used 70% dark chocolate chunks from Scharffen Berger)

1) Preheat oven to 375F. Line two baking sheets with parchment paper or butter and flour them. Parchment paper makes for easier clean up!

2) Combine the flour, salt, baking soda, and baking powder in a medium bowl. Mix well.

3) In a large bowl, beat the softened butter, sugars, and honey with an electric mixer until fluffy.

4) Add the egg, vanilla extract, and almond extract. Beat for another 2 minutes, until light and fluffy.

5) Gradually (0.5 c at a time) add the dry mixture to the wet mixture. Gently fold the wet mixture over the dry mix until just combined - don't over-mix! Really really don't over-mix or you'll end up with a batch of table weights. You have been warned.

6. Add the quinoa, coconut and dark chocolate chunks. Gently mix them in, don't overmix!

7) Drop the dough by spoonfuls onto the prepared baking sheets, to form twelve roughly evenly sized mounds.

8) Bake for 12-15 minutes in the preheated oven, until set in the center and  golden (especially around the edges and underneath).

9) Remove to a cooling rack and cool. Enjoy!

These cookies are absolutely delicious with a cold glass of your milk of choice. If you have them for breakfast, I won't tell (shh). But maybe have a banana, too - after all, virtuous as they may be, they're still cookies.

What are your favorite whole grain baked goods?
Do you have a favorite whole grain recipe? Links are welcome!