Say that three times fast!

Sometimes I need to reign in my enthusiasm for experimentation in the kitchen.  I am sure that you have noticed that I like to try new ingredients, techniques and recipes.  This usually works out fine for me.  Often I will find an ingredient that can help to make baking or cooking a bit healthier.  Or one that simply makes a treat more beautiful or appetizing ;).  The only problem that comes from this desire for investigation is when I can’t just settle for 1 new ingredient per recipe.  The reason this can present a problem is that when my final product tastes funny or just off, I have a difficult time determining which of the novel ingredients caused the odd taste or texture!

For example, I have seen a few recipes for cookies with quinoa in them.  So, when I was cleaning out the pantry at the lake cabin last weekend and came across a box of quinoa flakes that had a cookie recipe on the back and an expiration date that was approaching in a few months, I knew that my date with quinoa cookies would happen as soon as I got home.  The recipe was for a gluten-free cookie and called for brown rice flour which I happened to have at home but had never used before.  Also, I received a butter substitute called Melt that I have been dying to try baking with, so I threw that into the mix too!  Why not??  (A full review and information about Melt to come!)

What did I think about my first quinoa cookie experience?  Well I usually love cookies hot off the pan and when I tasted one of these cookies fresh from the oven, I thought there was a funny taste.  Almost florally.  I know that sounds weird.  Again, this is the challenge with using 3 new ingredients in one recipe.  Lesson learned.  However, after a bit of patience and some cooling, I could taste the nutty saltiness from the peanut butter, the richness from the chocolate chips and I enjoyed the nice subtle crunch from the quinoa flakes.  My husband is always the true critic.  He is not afraid to turn up his nose and say “you put what in these cookies?”  So, when I caught him reaching for his 3rd cookie in a row, my suspicion about quinoa in cookies being tasty was true.

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combine honey, brown sugar, butter, peanut butter and vanilla

combine dry ingredients

add dry ingredients to wet and mix to combine

add chocolate chips and mix

drop onto cookies sheets and bake

Will you try baking with quinoa?  

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20 Comments ( Reply )

  1. Barb @ WishfulChef
    Jan 19, 2012 @ 10:18 am

    What a great cookie recipe, looks so good…and it’s vegan and gluten free! Another recipe to add on my ‘to cook’ list 🙂

    Reply

    • Mercedes
      Jan 19, 2012 @ 12:39 pm

      I love a cookie you can feel good about eating! Thanks for reading!

      Reply

  2. Liz @ Southern Charm
    Jan 19, 2012 @ 11:38 am

    It seems so scary!! But the cookies look amazing, and I must admit I’m curious!!

    Reply

    • Mercedes
      Jan 19, 2012 @ 12:40 pm

      It’s not scary, I promise! And the cookies really are delicious and healthy!

      Reply

  3. emily (a nutritionist eats)
    Jan 19, 2012 @ 1:40 pm

    I’m a fan of quinoa in chocolate, so I’m sure I would enjoy these! I’ll have to pick up some quinoa flakes from the store – these would be the perfect cookie to have stashed in the freezer for those times I need something sweet!

    Reply

  4. Cassie
    Jan 19, 2012 @ 4:10 pm

    What a great addition to cookies…I’ve never thought about adding quinoa flakes. These look fabulous!

    Reply

  5. Kristin
    Jan 20, 2012 @ 8:39 am

    If they have honey in them they are NOT vegan, real vegans don’t eat honey

    Reply

    • Mercedes
      Jan 20, 2012 @ 9:23 am

      Thank you for letting me know! I will change this right away!

      Reply

  6. Shayna
    Jan 20, 2012 @ 6:18 pm

    Is there a difference between regular quinoa and quinoa flakes? I haven’t seen it in “flake” form before. If so, is it possible to make these using quinoa in its standard form?

    Reply

    • Mercedes
      Jan 22, 2012 @ 11:39 am

      Hi Shayna. There is a difference between regular quinoa and quinoa flakes. The flakes are significantly smaller and I think it is best to use the flakes or quinoa flour for the cookies. If you used regular uncooked quinoa, it would not cook and would likely be too hard and difficult to chew. However, you could used cooked regular quinoa in cookies as well. I hope this helps and thank you for reading!

      Reply

  7. Katie@Cozydelicious
    Jan 21, 2012 @ 10:12 pm

    I have never had quinoa in a cookie. I bet the texture is great! These look wonderful!

    Reply

    • Mercedes
      Jan 22, 2012 @ 11:32 am

      Thank you Katie! I really enjoyed the crunch from the quinoa! Thanks for reading!

      Reply

  8. Callea
    Jan 22, 2012 @ 9:02 pm

    These cookies are WONDERFUL!! The quinoa adds such a unique texture; it’s a perfect way to change up the go-to chocolate chip! 🙂

    Reply

    • Mercedes
      Jan 23, 2012 @ 4:55 pm

      Glad you liked them!

      Reply

  9. Valerie
    Jan 22, 2012 @ 10:00 pm

    What a brilliant idea to add quinoa to cookies! (Cookies are like blank canvases, it’s always fun to experiment with them!)

    They look scrumptious!

    Reply

    • Mercedes
      Jan 23, 2012 @ 4:56 pm

      Thank you Valerie! It was a great addition and a good way to feel better about eating cookies!

      Reply

  10. Christina @ Sweet Pea's Kitchen
    Jan 24, 2012 @ 6:16 pm

    These cookies look great! I am always looking for new ways to use quinoa…I can’t wait to try these cookies! 🙂

    Reply

    • Mercedes
      Jan 24, 2012 @ 6:30 pm

      Thanks Christina! They were really delicious! Thanks for reading!

      Reply

  11. Nicole Thompson
    Mar 03, 2012 @ 8:30 am

    Can’t wait to try this gluten-free recipe, too. Peanut Butter cookies are so yummy…and now you’ve made them healthier – thanks Mercedes!

    Reply

  12. Nicole Thompson
    Mar 03, 2012 @ 8:31 am

    Looking forward to trying this gluten-free recipe, too. You rock, Mercedes!

    Reply

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