Trail Mix Chocolate Chip Quinoa Oatmeal Cookies

After my first failed attempt at adding cooked quinoa to cookies, I tried again knowing in my heart that it could be done.  I decided to give it another shot starting with this Bon Appetit recipe that I adapted to satisfy my chocolate craving and to make it a little healthier.

It was a success!  I ended up with a batch of soft, chewy cookies with some nice texture from the trail mix and oatmeal.  I'm not sure how the texture would have been different if I had used all purpose flour but we enjoyed the soft pillowy texture that these ended up with!

You can't really taste the quinoa in these and I don't think they miss the extra butter or sugar since I used semi-sweet chocolate chips and trail mix that included dried fruit - if you are going to use an all-nuts trail mix you may want to consider adding a little extra sugar to your cookie dough.  All in all, I'd say they were a pretty healthy take on what could have been a very decadent cookie.

Next time you're left with some cooked quinoa, give these cookies a try!  Feel free to halve this recipe, they'll still come out awesome.

Trail Mix Quinoa Oatmeal Cookies
makes 2 dozen cookies
adapted from Bon Appetit

1 cup Whole Wheat flour
1/2 cup spelt flour
scant 1 tsp kosher salt
1/2 tsp baking powder
1/2 tsp baking soda
6 tablespoons unsalted butter, at room temperature
1/4 cup sugar
2 TBSP lightly-packed brown sugar
2 TBSP honey
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup cooked quinoa, cooled
1 cup old-fashioned oats
3/4 cup trail mix (I used Trader Joe's Legendary Nut and Berry Mix - it contains a mixture of almonds, cranberries, raisins, cashews, blueberries, walnuts and raspberries)
1/2 cup semi-sweet chocolate chips

Preheat oven to 375 degrees and prepare two baking sheets by lining with silpats or parchment paper.

In a medium bowl, whisk the flours, salt, baking powder and baking soda, and set aside.  Using a stand mixer or hand mixer, beat butter, both sugars and the honey until light and fluffy, about 2-3 minutes.  Add eggs and vanilla extract and beat another 1-2 minutes until pale, fluffy and well combined.  With the mixer on low, add flour mixture in 3 increments, and mix just until combined.  Using a wooden spoon or spatula, stir in quinoa, oats, trail mix and chocolate chips until combined.

Using your hands or a cookie dough scoop, drop 2'' balls of dough onto the prepared cookie sheets about 1'' apart.  The dough will be very sticky.

Bake cookies 12-15 minutes until lightly golden.  Remove trays from the oven and allow cookies to cool 2-3 minutes on the baking sheet, then transfer cookies to a wire cooling rack to cool completely.  Store completely cooled cookies in an air-tight container 1-2 days or freeze.

Nutrition Information* (per cookie):  Kcal 130  |  Total Fat  5.9 grams  |  Fiber  2 grams   |  Protein 3 grams

*this Nutrition Information calculated based upon the trail mix I used:  Trader Joe's Legendary Nut and Berry Mix

Trail Mix Chocolate Chip Quinoa Oatmeal Cookies

After my first failed attempt at adding cooked quinoa to cookies, I tried again knowing in my heart that it could be done.  I decided to give it another shot starting with this Bon Appetit recipe that I adapted to satisfy my chocolate craving and to make it a little healthier.

It was a success!  I ended up with a batch of soft, chewy cookies with some nice texture from the trail mix and oatmeal.  I'm not sure how the texture would have been different if I had used all purpose flour but we enjoyed the soft pillowy texture that these ended up with!

You can't really taste the quinoa in these and I don't think they miss the extra butter or sugar since I used semi-sweet chocolate chips and trail mix that included dried fruit - if you are going to use an all-nuts trail mix you may want to consider adding a little extra sugar to your cookie dough.  All in all, I'd say they were a pretty healthy take on what could have been a very decadent cookie.

Next time you're left with some cooked quinoa, give these cookies a try!  Feel free to halve this recipe, they'll still come out awesome.

Trail Mix Quinoa Oatmeal Cookies
makes 2 dozen cookies
adapted from Bon Appetit

1 cup Whole Wheat flour
1/2 cup spelt flour
scant 1 tsp kosher salt
1/2 tsp baking powder
1/2 tsp baking soda
6 tablespoons unsalted butter, at room temperature
1/4 cup sugar
2 TBSP lightly-packed brown sugar
2 TBSP honey
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup cooked quinoa, cooled
1 cup old-fashioned oats
3/4 cup trail mix (I used Trader Joe's Legendary Nut and Berry Mix - it contains a mixture of almonds, cranberries, raisins, cashews, blueberries, walnuts and raspberries)
1/2 cup semi-sweet chocolate chips

Preheat oven to 375 degrees and prepare two baking sheets by lining with silpats or parchment paper.

In a medium bowl, whisk the flours, salt, baking powder and baking soda, and set aside.  Using a stand mixer or hand mixer, beat butter, both sugars and the honey until light and fluffy, about 2-3 minutes.  Add eggs and vanilla extract and beat another 1-2 minutes until pale, fluffy and well combined.  With the mixer on low, add flour mixture in 3 increments, and mix just until combined.  Using a wooden spoon or spatula, stir in quinoa, oats, trail mix and chocolate chips until combined.

Using your hands or a cookie dough scoop, drop 2'' balls of dough onto the prepared cookie sheets about 1'' apart.  The dough will be very sticky.

Bake cookies 12-15 minutes until lightly golden.  Remove trays from the oven and allow cookies to cool 2-3 minutes on the baking sheet, then transfer cookies to a wire cooling rack to cool completely.  Store completely cooled cookies in an air-tight container 1-2 days or freeze.

Nutrition Information* (per cookie):  Kcal 130  |  Total Fat  5.9 grams  |  Fiber  2 grams   |  Protein 3 grams

*this Nutrition Information calculated based upon the trail mix I used:  Trader Joe's Legendary Nut and Berry Mix

Coconut Chocolate Chip Cookies

I think that when it comes to coconut, you're either a fan or you are not.  There's no gray area.

My scientific research on the subject has me convinced that you either love it or hate it.  Don't ask about my research methods.  They're super-secret.

If you (like me) are a coconut fan you are going to LOVE these cookies.  If, on the other hand, you're in the non-fan camp, I heartily apologize.  And yet I am also happy, since that means more cookies for me.

Distinctly soft and pillow-like with an unmistakable coconut flavor, these cookies are delicate and tender while feeling substantial at the same time.  It must be the magical qualities of the coconut flour and coconut oil that allows for such unique characteristics.  Not crisp or chewy, these are far from your typical chocolate chip cookie.  But if you're looking for something different or if you happen to have some coconut flour sitting around your pantry give these a try.  And in case you were wondering, the semi-sweet chocolate compliments the coconuttiness perfectly.

Some benefits of coconut flour vs. all-purpose (white) flour:

-high fiber (the highest-fiber flour available):  12 grams of fiber per 1/4 cup of coconut flour vs. 2 grams in all-purpose flour
-low glycemic-index
-high protein:  4 grams fiber per 1/4 cup vs. 3 grams in all-purpose flour
-gluten-free  
-tastes like coconut! YUM!

Coconut Chocolate Chip Cookies
makes about 2 dozen cookies
adapted from Chocolate and Carrots

1/4 cup coconut oil, melted fully (I am currently using Spectrum Naturals brand)
1/4 cup olive oil
1 teaspoon vanilla extract
1 teaspoon coconut extract
4 large eggs
1/2 cup unsweetened almond milk
1/2 cup organic natural cane sugar
1 cup coconut flour (I love Bob's Red Mill brand)
1/8 teaspoon salt
3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.  Prepare two baking sheets by lining each with a piece of parchment paper or a silpat.

In a small bowl, combine both oils, both extracts, eggs and almond milk, stirring well to fully incorporate and break up egg yolks.

In a larger bowl, stir together the sugar, coconut flour and salt.  Pour the wet ingredients into the dry ingredients and stir until combined.  Add chocolate chips and mix well.

Drop tablespoon-size scoops of cookie dough onto prepared cookie sheets, spacing cookies 2 inches apart.  Bake 20 minutes, rotating baking sheets halfway through.  Cookies should be lightly golden brown on top and bottom.  Transfer cookies to cooling racks and allow to cool to room temperature.  Store cookies in an airtight container at room temperature.

Coconut Chocolate Chip Cookies

I think that when it comes to coconut, you're either a fan or you are not.  There's no gray area.

My scientific research on the subject has me convinced that you either love it or hate it.  Don't ask about my research methods.  They're super-secret.

If you (like me) are a coconut fan you are going to LOVE these cookies.  If, on the other hand, you're in the non-fan camp, I heartily apologize.  And yet I am also happy, since that means more cookies for me.

Distinctly soft and pillow-like with an unmistakable coconut flavor, these cookies are delicate and tender while feeling substantial at the same time.  It must be the magical qualities of the coconut flour and coconut oil that allows for such unique characteristics.  Not crisp or chewy, these are far from your typical chocolate chip cookie.  But if you're looking for something different or if you happen to have some coconut flour sitting around your pantry give these a try.  And in case you were wondering, the semi-sweet chocolate compliments the coconuttiness perfectly.

Some benefits of coconut flour vs. all-purpose (white) flour:

-high fiber (the highest-fiber flour available):  12 grams of fiber per 1/4 cup of coconut flour vs. 2 grams in all-purpose flour
-low glycemic-index
-high protein:  4 grams fiber per 1/4 cup vs. 3 grams in all-purpose flour
-gluten-free  
-tastes like coconut! YUM!

Coconut Chocolate Chip Cookies
makes about 2 dozen cookies
adapted from Chocolate and Carrots

1/4 cup coconut oil, melted fully (I am currently using Spectrum Naturals brand)
1/4 cup olive oil
1 teaspoon vanilla extract
1 teaspoon coconut extract
4 large eggs
1/2 cup unsweetened almond milk
1/2 cup organic natural cane sugar
1 cup coconut flour (I love Bob's Red Mill brand)
1/8 teaspoon salt
3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.  Prepare two baking sheets by lining each with a piece of parchment paper or a silpat.

In a small bowl, combine both oils, both extracts, eggs and almond milk, stirring well to fully incorporate and break up egg yolks.

In a larger bowl, stir together the sugar, coconut flour and salt.  Pour the wet ingredients into the dry ingredients and stir until combined.  Add chocolate chips and mix well.

Drop tablespoon-size scoops of cookie dough onto prepared cookie sheets, spacing cookies 2 inches apart.  Bake 20 minutes, rotating baking sheets halfway through.  Cookies should be lightly golden brown on top and bottom.  Transfer cookies to cooling racks and allow to cool to room temperature.  Store cookies in an airtight container at room temperature.