Quinoa Cookies

Man, I love cookies. . I REALLY love cookies.  I wish I could eat them for lunch every day.  The world would be a better place if we could all just eat muffins for breakfast, cookies for lunch and zucchini bread for dinner. . . mmmm.  Curse that person who discovered that unhealthy eating causes so many health problems.  In my attempts to be healthier, but also still enjoy my guilty pleasures I came up with this recipe.  I googled ‘quinoa cookies’ and I was surprised to find that there were quite a few recipes. Most of the recipes had obscure ingredients that I would need to go to a health food store to find.  Others seemed too complicated to be considered a cookie or they just looked gross.  So, I started to combine a few of the recipes and came up with this.  I think these turned out great!  When Brett got home from work and tried one I think his exact words were, “I guess they’re okay for a healthy cookie.”  Totally not what I wanted to hear.  I thought that maybe I wouldn’t keep the recipe, or at least not post it.  Then my boys ate a dozen cookies and wanted more.  So, maybe they’re not for everyone, but I liked them and I’ll keep anything around that’s healthy and my boys want more. I would like to attempt more quinoa cookie recipes, and I’ll share anything else I come up with.

Quinoa Cookies

1 cup cooked quinoa ***

1 cup applesauce

1/2 cup brown sugar

1 tsp. almond extract

2 1/2 cups steel cut oats (blended into a powder)

2 cups whole wheat flour

2 tsp. baking soda

1 tsp. allspice

3 Tbsp. cocoa powder OR 1/4 cup peanut butter

1/2 cup sunflower seeds

(opt)1 cup dried dates

1/2-1 package chocolate chips

***Cooking quinoa:  Soak the quinoa in water for at least 15 minutes and then drain.  Bring 1 1/4 cups of water to a boil and then add 1 cup quinoa, stir briefly, turn to a simmer for approximately 30 minutes.  Fluff it with a fork and it’s ready for the recipe. (You will only use one cup of the cooked quinoa in this recipe, so you can use the remainder quinoa for something else, like THIS.

Preheat oven to 350 degrees.

Combine quinoa, applesauce, brown sugar, and almond extract in your mixer.  In a separate bowl mix together flour, baking soda, allspice.  Gradually add dry mixture to the wet mixture and then add all remaining ingredients.

Use a spoon to plop mounds on a greased baking sheet. Bake for 10-12 minutes.

Zucchini-Chip Cookies

Zucchini-chip cookies

1 cup butter, softened

1 cup granulated sugar

1 cup brown sugar

2 eggs, beaten

4 cups flour ( I used wheat)

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

apx 1 tsp nutmeg

2 cups of grated zucchini-moisture dabbed, but not drained

2 cups milk chocolate chips

2 cups oats

1-2 cups walnuts, chopped     (opt.)

1-2 cups dried chopped dates (opt.)


Preheat oven to 350 and line cookie sheets with parchment paper.  Cream butter and sugar in a large bowl until light and fluffy. Then add in the eggs, flour, baking soda, cinnamon, nutmeg, and salt into the butter mixture, gradually; mix well.  Stir in the zucchini and then fold in the chips, walnuts, oats, and dates.  The dough will still be very sticky, almost like a muffin batter.  Scoop out with a spoon and drop onto your cooking sheets.  Bake 15-20 minutes or until golden-brown (DON’T OVERBAKE!) Let cool for a couple of minutes and then dig in.  Yummy!

Sugar Cookies

Sugar Cookies and Cream Cheese Frosting

These are a family favorite.  Be warned: they are way to good to have around for long.  If you want to add a little hint of varied flavor add a teaspoon of vanilla extract, almond extract, or orange extract. 


Sugar Cookies!!!

Cream these together until very smooth:
2 cups sugar
2 cubes butter (softened)
3 eggs
6 Tbsp. milk

Combine and then add to the above ingredients:
5 cups flour
1/2 tsp. salt
3 Tbsp. baking powder

Place parchment paper on baking sheets, and preheat oven to 375 degrees.  Roll out dough no thinner than 1/4 inch thick and cut out into desired shapes.  Cook 7-10 minutes.  (Don’t let them get brown around edges) You want to take them out when they’re still white, let them sit on the tray for a couple minutes and then cool off on tray.  Frost soon after cooled, because if you leave them unfrosted they dry out quickly.   

Cream Cheese Frosting (so much better then using anything out of a can)

1/4 cup butter softened
pinch salt
1 tsp. vanilla
4 oz. cream cheese
1 lb. powdered sugar
2-3 Tbsp. milk

Blend with hand mixer until creamy and the consistency you want.  Feel free to add food coloring:)

Chunky Chip Cookie

I’ve tried out dozens of chocolate chip cookie recipes.  Most of them are really good, but this is the one cookie recipe that will always be my all-time favorite.  Soft –check. Chewy-check. More chocolate than dough-check. Never hard-check.  Freezes great-check.  These are A-MAZE-ING !!!

Chunky Chip Cookie

cream together:
2 1/2 cups brown sugar
1 1/2 cup shortening
1 cup sugar
4 eggs
2 tsp. vanilla

stir together:
4 cups flour
1 cup oats
1 1/2 tsp. salt
2 tsp. soda

combine the cream and flour mixture together and then add:
1 cup chopped nuts
1 1/2 pkg. milk chocolate chips
*1/2 pkg. Andes mint chips
*1/2 pkg. peppermint chips

Bake at 350 degrees for 8-10 minutes until just slightly golden on top (Don’t over bake!).  Let cool for a few minutes and eat . . . and then eat another one.

*I really love minty flavors, but I’ve also put in a bag of toffee bits instead and it turned out phenomenal.