As the mother of two active and growing kids, I really appreciate the value of a nutrient-dense cookie.
Especially since most cookies out there are calorie dense and nutritionally void.
It’s wonderful to be able to give the kids a couple of cookies at snack time when I know that the cookies are made with red quinoa and sweet potato. These cookies are filled with iron, calcium, fiber, vitamin A and vitamin C. And on top of that there are zero refined sugars and zero gluten!
If you haven’t baked with cooked quinoa yet, give it a try. Often confused for a grain, quinoa is actually a Superfood seed. Cooked quinoa can be used in your baking to replace some of the traditional flours. Try replacing half of the flour in your cookies, cookie bars and muffins. The texture comes out satisfyingly hearty.
These cookies are great for school lunches! Also try it with canned pumpkin.
2 cups red quinoa, cooked
2 cups Almond Meal
¼ teaspoon sea salt
2 teaspoons ground cinnamon
5 cups canned sweet potato (or bake your own and mash)
⅓ cup coconut palm sugar
1 teaspoon vanilla extract
2 omega-3 eggs
2 tablespoons coconut oil
Preheat oven to 350 degrees F. Grease two cookie sheets with coconut oil. Set aside.
In a medium bowl, combine the cooked quinoa, almond meal, salt and cinnamon. Mix well.
In another medium bowl, combine the canned sweet potato, coconut palm sugar, vanilla extract, eggs and coconut oil. Mix well.
Combine the dry ingredients with the wet ones and then fold in ½ cup of the dark chocolate chips. Place by flattened Tablespoon on the prepared cookie sheets. Bake for 20 minutes, or until golden. Allow to cool for 15 minutes on the sheet before transferring to a cooling rack.
In a double boiler, or simply by placing a small saucepan in a skillet of water, over medium-low heat, melt the remaining ½ cup of dark chocolate chips. Drizzle over the cookies. Transfer the cookies to the refrigerator for 20 minutes or until the chocolate has hardened.