First off let me say that if you don’t like, or your kids don’t like, Quinoa then this isn’t a sneaky way to get this fab source of protein and amino acids into their diet. You can taste the Quinoa in these cookies, that’s what makes them different. We love Quinoa – sprinkled on salads it’s a great source of protein that we find easier on the stomach than meat. These are lovely, soft cookies with the raisins adding a nice hit of sweetness.
Free From: Dairy, Egg, Soya
Preheat oven to 170°C, 350°F
Lightly grease a cookie sheet
¾ cup Dairy Free Margarine
1 cup softly packed dark brown sugar
½ cup granulated sugar
1 tsp egg replacer – I use Organ – whisked with 2 tablespoons water
1 tsp vanilla
1 cup self-raising flour
2 ½ cups oats
1 cup cooked Quinoa
1 tsp salt
1 tsp cinnamon
½ tsp cloves
1 cup raisins
1 tsp soda
1 tsp treacle
Make your ‘Organ egg’ and put to one side - make sure you whisk it until its frothy.
Cream together margarine and sugars.
Add Organ ‘Egg Free Egg’ and vanilla into the creamed sugar and margarine - give it a good mix.
Add in cloves, cinnamon, treacle and mix until combined
Mix in flour, raisins, oats and Quinoa until you have a stiff cookie batter. If it’s a bit dry you can add a tablespoon of water.
Grab a small spoon (teaspoon size) and shape the dough into balls, flatten with a fork or thumb and bake for 10-12 minutes until firm to the touch and lightly browned on the bottom. If you like a more rustic look then just drop spoonfuls of the batter onto the baking sheet.
Once baked, cool on a wire rack.
I like to tell myself that these are a healthier cookie with oats and Quinoa adding in more ‘oomph’ than a standard chocolate chip cookie!
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