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Quinoa Cookies |
"I bake with my three-year-old at least once a week. We have tried a plethora of different cookies with different fruits and bases. This one was a hit! My three-year-old and older child both loved these, and I did too! They are super simple to make and sneak fiber, protein, and other nutrients into dessert! I used one cookie sheet for nine cookies, three rows of three fit well."
Ingredients :
- 2/3 cup water
- 1/3 cup quinoa
- 1 cup shredded coconut
- 1 cup rolled oats
- 1 cup all-purpose flour
- 3/4 cup brown sugar
- 2 ripe bananas, mashed
- 1/2 cup applesauce
- 1/2 cup peanut butter
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup semisweet chocolate chips
Instructions :
Prep : 10M | Cook : 18M | Ready in : 50M |
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- Bring water and quinoa to a boil in a saucepan. Place a cover on the saucepan, reduce heat to medium-low, and cook at a simmer until the moisture is absorbed completely, 15 to 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Mix cooked quinoa, coconut, oats, flour, brown sugar, mashed bananas, applesauce, peanut butter, vanilla, salt, baking soda, and baking powder together in a large bowl. Fold chocolate chips into the quinoa mixture; drop by spoonful onto prepared baking sheets.
- Bake in preheated oven until browned around the edges, 20 to 25 minutes. Allow cookies to set up a few minutes before transferring to a cooling rack
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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