We’re not above wanting to indulge in our favorite sweet treats, but what gets us really geeked out is the challenge of trying to makeover some of our favorite recipes into Conscious Cleanse or 80:20 friendly recipes.
Our go-to flour of choice these days is typically almond or coconut flour when baking, so we decided to expand our horizons and try something new. Quinoa flour is packed with a protein punch, and fantastic for gluten-free baking.
If you’ve never used quinoa flour, you can usually buy it at your health food store or online from Bob’s Red Mill.
So go grab yourself a glass of cold homemade almond milk and get ready to start dunking!
With 80:20 sweet treat love,
Nutty Quinoa Cookies
Yield: 10-12 cookies
- 1 cup quinoa flour
- ½ tsp baking powder
- ⅛ tsp salt
- 2 tsp cinnamon
- 2 flax eggs* or 2 whole eggs
- 4 TB coconut oil, melted
- 3 TB maple syrup or Lakanto no sugar sweetener
- 2 TB water
- 1 tsp vanilla extract
- ⅓ cup raisins
- ⅓ cup walnuts (optional)
*1 flax egg equals 1TB flaxseed to 3 TB water. Whisk and let stand for 10 minutes.
Preheat oven to 350° degrees F. In a medium mixing bowl add quinoa flour, baking powder, salt, and cinnamon to a bowl. Stir well.
In a small bowl, whisk flax egg or eggs, melted coconut oil, maple syrup, water and vanilla extract. Stir in wet ingredients to the dry ingredients. Mix well until dough is formed. Fold in the raisins and walnuts.
Line baking sheet with parchment paper. Form dough into bite-sized balls. Place dough on the baking sheet. Wet a fork and press gently into each cookie. Bake for 12 minutes.