When JR asked what kind of cookies I was making and I responded "quinoa", he thought I was joking. I wasn't.
This is my first time cooking from Super Natural Cooking, Heidi Swanson's cookbook. I've made many (many) recipes from her blog, 101 cookbooks, always with amazing results. The only difficult part was figuring out which recipe to try first. I paused on Wild Rice Flour Pancakes. Then again on Big Curry Noodle Pot. But when I realized I already had all of the ingredients on hand for the Red Quinoa Walnut Cookies, it was decided. Also there's something about Sundays that makes me want to bake.
This time, I didn't venture too far from the original recipe. But I'm already thinking about possible ways to mix things up when I make these again, which I definitely will. I'd like to try out honey as a sweetener. Or add greek yogurt and turn it into a loaf with frozen blueberries. Or add chopped apples and cinnamon in a muffin version. Oh, the possibilities!
Red Quinoa Walnut Cookies
Makes 4-5 dozen small cookies
2 1/2 c. whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp. fine grain sea salt
1 c. unsalted butter at room temperature
1 1/2 c. brown sugar*
2 large eggs**
3 tsp. pure vanilla extract
2 c. cooked red quinoa
3/4 c. chopped toasted walnuts
1 c. rolled oats
*The original recipe calls for 2 cups of natural cane sugar. This seemed like a lot of sugar to me, so I reduced the amount and used a mix of dark muscavado and regular brown sugar.
**The original recipe called for 3, but I misread it. The cookies still turned out great!
Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
In a large bowl or stand mixer, beat the butter until light and fluffy. Beat in sugar. Mix in the eggs one at a time, incorporating each fully before adding the next. Mix in vanilla. Add the flour mixture in a few increments, beating well between each. Stir in quinoa, walnuts, and oats. Mix until well distributed.
Drop rounded tablespoons of dough onto parchment lined baking sheets. Bake for 10 to 12 minutes, until golden. Cool on wire rack.
One year ago: greek & greens frittata