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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 Sonja Wieck on February 4, 2011 at 12:44pm: They are in the oven, I'm so excited. I was in the mood for a little treat and had everything in my pantry (that's a first).

Comment by Valerie Bizzoni on February 4, 2011 at 12:08pm: Can I add maca powder in place of the chocolate bars?

Comment by Zennia M on December 2, 2010 at 8:45am: Try these delicious bites if you're not sure what to make for cookie exchanges this year! Perhaps keep them as a ball and roll them in lots of coconut for a festive look?

Comment by kristen christiansen on December 2, 2010 at 7:43am: looks delish!

Comment by Jeri Taira on October 16, 2010 at 9:40pm: I just want to grab one and pop it in my mouth! :D

Comment by Amanda Stone on October 16, 2010 at 12:14pm: Wow these are amazing! How did you come up with such a great recipe?!

Comment by Claire D'Amore on October 12, 2010 at 2:13pm: Trying this today. Cant wait to eat them and share with my family.

Comment by Carla DiGiorgio Baker on October 11, 2010 at 9:07pm: These look yummy, I am going to make these for a splurge, thanks!

Comment by Laura Cusack on October 10, 2010 at 3:17am: They are in the dehydrator. I tasted the mix as I made them and it was really yummy. I switched the peanut butter for tahini and it tastes great. Can't wait for them to be done. I am taking them to work tomorrow to share with all my non vegan, non raw colleagues they love trying my and your recipes. Thanks.

Comment by tania rodriguez pina on October 9, 2010 at 3:12pm: It's so easy to prepare plus I already had all the ingredients! There're in the oven can't wait to eat them hum..