Strawberry Quinoa Cookies

May 23rd, 2011 § 0 comments § permalink

Makes 2 dozen cookies

Ingredients

1 cup black quinoa
¼ cup rolled oats
1 cup all purpose flour
½ teaspoon baking powder
1/3 teaspoon baking soda
1 teaspoon salt
1 tablespoon flax seeds
¼ cup almonds, chopped fine
1/3 cup almond oil
½ cup sugar
¼ cup brown sugar
2 teaspoons vanilla extract
¼ cup almond milk
1 egg, beaten
1 cup fresh strawberries, chopped fine

Directions

Preheat oven to 375° F. In a blender blend the quinoa and the oats until a gritty powder is formed. In a mixing bowl combine, ground quinoa, oats, flour, baking powder, soda, salt, flax seeds and almonds, mix well and set aside. In another mixing bowl whisk together the almond oil, sugars, vanilla, almond milk and egg until well mixed. Slowly add the dry mix to the wet mixing well as you combine mixtures. A thick oatmeal cookie type batter should form. Drop by spoonfuls onto a greased cookie sheet and bake for 10 – 12 minutes or until golden brown. Let rest to harden and solidify for about 3-4 minutes before eating.

Strawberry Oatmeal Cookies

March 31st, 2011 § 0 comments § permalink

Makes 18-24 cookies

Ingredients

1 cup all purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon nutmeg, freshly grated
1 teaspoon cinnamon
1 cup dried strawberries, chopped fine
¾ cup margarine
½ cup sugar
1 cup brown sugar, packed
1 teaspoon fresh ginger, peeled and freshly grated
1 ½ teaspoons vanilla extract
½ cup almond milk
3 cups rolled oats

Directions

Preheat oven to 350°F. Prepare a couple of baking sheets by lining them with parchment paper. Set aside.

In a large mixing bowl combine the flour, baking soda, salt, spices and strawberries. Set aside. Beat together the margarine, sugars, vanilla and fresh ginger until light and fluffy. Add the soy milk and whisk until smooth. Slowly add the flour to the liquid a little at a time until incorporated and it is a thick smooth batter. Add the oats slowly and mix well until incorporated as well. Drop spoonfuls onto the prepared baking sheets and flatten each ball slightly. Bake approximately 12-15 minutes or until golden brown and a toothpick inserted comes out clean. Take cookies off baking sheet carefully using a spatula and put them on a surface to cool. (The hot pan will continue to bake them.)

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