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In The Vega Kitchen: Quinoa Coconut Cookies

This recipe is courtesy of the lovely Zennia, and will make about 2 dozen yummy cookies... read on for a tasty treat to delight your taste buds and nourish your body!

These cookies are safe for diabetics, vegans, and they will also be suitable for some people with gluten sensitivities. (Those with gluten sensitivities avoid wheat and wheat derivatives, but some of them also avoid oats, barley, and other “gluten grains.” If you’re making them for someone with gluten sensitivities, check to make sure they eat oats first. Alternatively, you could subsitute the oats and barley for larger amounts of coconut and quinoa!)

This recipe can be raw provided you use quinoa flakes and a dehydrator (have yet to try!)

Ingredients:

· 1/4 c natural peanut butter

· 1/4 c natural almond butter

· 1/3 c raw agave nectar

· 2 Tbsp freshly ground chia seeds or ground flax seeds

· 2 c cooked quinoa, completely cooled (Make sure this is not too wet or the cookies won’t hold together. It should be on the dry side and fluffy)

· 1 c rolled oats

· 1/2 c dried, shredded, unsweetened coconut

· 2 crushed MacaSure Chocolate bars

Directions:

Preheat the oven on its lowest setting- about 170 degrees F. Line two cookie sheets (or a giant one) with parchment paper. The parchment paper is non-negotiable. (FYI, you could easily pull this off in a dehydrator or solar oven, if you have either.)

In a bowl, mix together the peanut and almond butters, agave, and ground chia seeds. Mix in the quinoa, oats, and coconut. Fold in the crushed Maca Chocolate if you’re using it. Your mixture should be pretty clumpy. If your quinoa was a bit wet, it may not want to hold together at this point. If that’s the case, toss in a bit more chia seeds and peanut/almond butter and see if that helps.

Scoop tablespoons onto the parchment paper and flatten them with your fingers. Make sure they’re pretty tightly formed as they’ll dehydrate slightly in the oven and small weak spots will become bigger.

Put them in the oven and let them set up for about an hour. Remove, and enjoy!

Make sure to store leftover cookies in the fridge and consume them within a week. However, I think they taste best at room temperature, so you may want to let them sit out for 15 minutes before you devour them.

Tags: AppyDay, InTheVegaKitchen, Macasure, coconut, cookies, gluten-free, quinoa

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Comment by Tamikko Gordin on October 9, 2010 at 9:23am: I can't wait to make these. I always have all the ingredients in the house, save for the macasure bars. It couldn't be easier :)
Great recipe! Thank you for giving the directions for those without a dehydrator too :)

Comment by Charlene Tomlinson on October 8, 2010 at 11:23pm: I AM TOTALLY MAKING THESE!!

Comment by Vega Krystal on October 8, 2010 at 11:38am: These were so delicious!

Comment by christyn ratuski on October 8, 2010 at 10:35am: these look fantastic!!! can't wait to make them....i

Comment by Jill on October 8, 2010 at 10:28am: Tracy - funny that you mention that. I am allergic to peanuts and plan to try this with 100% almond butter :)

Comment by Tracy Kaye Holly on October 8, 2010 at 10:17am: Looks yummy and sounds yummy too! I guess if anyone has an allergy to peanuts you could use any other type of nut butters. Thanks so much for the recipe, I'll give it a whirl.