Vegan Quinoa Peanut Butter Cookies
A Recipe for Protein Packed, Egg and Dairy Free Cookies
Aug 11, 2009
Quinoa is an ancient grain from South America. It has a very high protein content and contains a complete protein, meaning it has all the amino acids humans need, which makes it an excellent protein source for vegans and vegetarians. Quinoa has a slightly bitter taste, which adds a depth of flavor to these cookies, taking them beyond plain old peanut butter cookies. Peanut butter is a food probably everyone is familiar with. It is also high in protein and good fats. The combination of quinoa and peanut butter in these cookies makes a snack that is both delicious and healthy. The cross hatched cookies are perfect as an after work or after school snack with a glass of soy milk.
Vegan Quinoa Peanut Butter Cookies
Ingredients:
- 1/3 cup canola oil (or other mild tasting vegetable oil)
- 1/2 cup peanut butter, smooth or crunchy
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated vegan sugar
- 3 tablespoons soy milk (water is an okay substitute)
- 1 tablespoon ground flax seeds
- 1 teaspoon vanilla extract
- 1/2 cup whole wheat pastry flour
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cooked quinoa
Directions:
- Preheat oven to 350F. Lightly grease cookie sheets.
- In a medium size mixing bowl, cream together peanut butter, oil, brown sugar, and granulated sugar. In a measuring cup, combine soy milk and ground flax seeds and whisk. Add to peanut butter mixture and beat until combined. Add in vanilla and beat.
- In a separate small bowl, combine flours, baking powder and salt. Slowly add dry ingredients to the peanut butter mixture and beat to incorporate flour. A wooden spoon may need to be used to fully incorporate the flour into the peanut butter mixture. Fold quinoa into the dough. The dough will be stiff and slightly crumbly.
- Scoop dough into one inch balls and place on cookie sheets. Using a fork, press on dough to flatten. Press with the fork the other direction to make a cross-hatch pattern on the cookie tops. Place one sheet at a time into preheated oven and bake for 8-10 minutes. The cookies will have just set. Remove from oven and let rest on the sheet for a few minutes. Transfer to a wire rack to cool.
Yield: 2 dozen one inch cookies.
Variation:
1 cup of all purpose flour can be used in place of 1/2 cup whole wheat pastry flour and 1/2 cup all purpose flour.
For more information on quinoa, including cooking methods, please see this article: Quinoa, the South American Grain.
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