Perfect weekend treat cookies! Rich, light, chocolaty and yeah, made of quinoa. More of that later, but these cookies are delicious! I could eat a whole tray of them with a really big cuppa.
This recipe comes by popular request from our vegan cooking group over on Facebook. It seems the combination of chocolate, sea salt and quinoa flour has got us curious, maybe some a little skeptical? But it all works very nicely!
So, let’s start this weekend as if we mean it, with a big plate of warm, freshly baked cookies. Made with love. The whole house smelling like one big yummy cookie. This recipe will make you many new friends, please neighbours, pacify children and generally help us to incorporate more cookies into our diets. Which is important!
Try something new!
These are not just any old cookie though, they’re made with quinoa flour. Yup! It’s a thing. And a mighty fine thing it is. They’re a full chocolate flavour with added richness coming from the tahini/ peanut butter plus a little twist for the topping, sea salt.
I’ve been looking for a use for a bag of quinoa flour for a while, it just sat there staring at me from the cupboard, asking “Why am I here?” I was challenged, I tried a few things out that I wasn’t happy with (you cannot make tofu with quinoa flour! You can however make inedible grey sludge instead). Then we had a big bake off, Jane’s Tea and Cake Day, loads of friends, loads of cake. What better time to unveil a quinoa cookie?! I really like them, these are soft, light cookies.
So, quinoa in cookies, whatever next you may say? Well, quinoa flour is a healthy choice and more accessible now in shops. It has some protein, a little fibre and a good lump of iron in there. The protein in there helps with the baking, gluten is a protein, so flours rich in protein are best to use when baking gluten-free. I like to add it to gluten-free bread recipes, it gives a good texture and makes for light baked goods.
Salt on sweet things? “Why?”
I know it sounds strange, in fact with the quinoa element also, these cookies may not be getting you that excited. But trust me, salt is an essential component of most desserts and sweet things. It brings dishes to life!
A little salt will make all the difference and sprinkling good quality sea salt on these cookies really enhances the deep chocolate flavour, salt also goes very well with peanut butter. You’ve all tried salted caramel and most people seem to like that sweet and salty thing.
Although it’s distinctly not for everyone, our friend popped over and tried a cookie, I totally forgot to mention the salt and the face she pulled was impressive and a bit worrying. A face filled with pure shock and disgust. “What the heck is that?!” Pointing at the salt. Eyes blazing. “SALT!!!”. Then came a saddened shake of the head, and a defeated, pitiful, “Why?” She has tried most of my far out there experiments with food, many of them are just a bit weird, but for me, salt on cookies is cool. It works. But is obviously not for everyone. What is?
Make your own quinoa flour
I realise that we all don’t regularly stock quinoa flour in our cupboards. But quinoa grains are more popular. All we need to do to make quinoa flour is blend the grains in a high speed blender for 30 seconds to 1 minute, until nice and fine. Then pass this through a sieve, taking out the lumps, and leaving you with light quinoa flours. This works for most grains if you’re running low on specialist flours. Try toasting the flour or the grains in a pan for 5-7 minutes, on a medium heat, tossing regularly. You’ll smell a toasty flavour and see the quinoa change to a darker shade of brown. This adds a deeper flavour.
How do you feel about these cookies? Are you going to give them a go? Do you like a little salt in your desserts? Let us know in the comments below and, if you have an question at all, fire them across.
Have a sweet weekend!
Not into salt on cookies. That is perfectly fine, just omit it, no topping. But please leave the touch of salt in the cookies, as I said, it’s important.
Not a fan of tahini/ peanut butter (there are a few out there), I would imagine any nut or seed butter would be fine, but I haven’t tried them out. Don’t omit the nut/ seed butters, they give the cookies a nice richness.
Don’t over bake the cookies, 10 minutes should be enough, just till they form a crust. They will be soft to the touch, just leave for a few minutes to cool on the tray.
Try to use a nice olive oil for these cookies. I find the flavour of olive oil works brilliantly with dark chocolate.
Chunks are nice. Of course! You can keep the chocolate chunky for a nice chocolate surprise, or I also like to blitz the chocolate a few times in a blender and stir it into the cookie mix. More and more richness!
I went off quinoa for a while, preferring more local grains, but in recent years, there are many sources of British grown quinoa. Hodmedod’s is one. They do some really interesting grains and pulses, I haven’t tried their smoked quinoa from Essex, but it sounds very cool indeed. You will also find quinoa flour in places like health food shops and in some supermarkets (try the Free-from sections for example).
These cookies are absolutely brilliant with Dulce de Leche, see our recipe here. Like a vegan coconut caramel.
Chocolate, Sea Salt and Quinoa Cookies
The Bits – For 10 cookies
100g quinoa flour
3 tbs cocoa or cacao powder
1/2 teas g.f. bicarb of soda
1/2 teas g.f. baking powder
80g light brown sugar
2 tbs tahini or smooth peanut butter
75ml olive oil
1 teas vanilla extract
2 tbs flax egg (1 tbs ground flax mixed with 3 tbs water)
1/4 sea salt
60g broken up, good quality dark chocolate (I used 80%)
Extra sea salt for sprinkling
Preheat fan oven to 180oC. Line a baking tray with baking parchment.
Make your flax egg, mixing the ground flax seed with the water. Leave it for 10 minutes, it will thicken. Add a little more water if needed and stir, we’d like it gloopy and thick, but not totally solid.
Place the dry bits into a bowl. Place the wet bits into a bowl, mixing them until combined. Now mix the wet bits into the dry, until a thick dough is formed.
Roll roughly 2-3 tablespoons of cookie dough into little balls in hands, then press down onto the baking tray, making small disc shapes. They will expand a little during baking.
Bake 10 minutes until thin crust forms over the cookies, but they are still soft in the middle. Leave to cool on the baking tray and get the kettle on!
Foodie Fact – Quinoa
Quinoa is actually a small seed and is a rare plant-based source of complete protein, meaning it contains all the 20 amino acids we need.
It’s rightly regarded as one of the most nutritious grains going; high in fibre and folic acid. Quinoa is naturally gluten-free and contains good levels of minerals like manganese, magnesium, zinc and iron.
Some of the health benefits associated with quinoa are a healthy heart, weight loss and it may even help to fight cancer.