Quinoa Chocolate Chip Cookies
There’s nothing as comforting as the
smell—and taste—of freshly baked
chocolate chip cookies. Our yummy
version is packed with protein and
fiber, and it gets a nutritional boost
(and delightful nutty flavor) from a
surprising ingredient: quinoa.
Portions: 24 cookies
Serving: 2 cookies (52 grams)
- 4 tablespoons canola oil
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 1 teaspoon vanilla extract
- 2 egg whites
- ¼ cup applesauce
- ½ cup cooked quinoa
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup whole wheat flour
- ¾ cup all-purpose flour
- ⅓ cup mini chocolate chips
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In medium bowl, add oil, granulated sugar, brown sugar, vanilla extract and egg whites. Use spatula to thoroughly combine. Then mix in applesauce and cooked quinoa, stirring again to combine.
In small bowl, combine dry ingredients: baking powder, baking soda, salt, whole wheat flour and all-purpose flour. Slowly add dry ingredients into wet ingredients, stirring to completely combine. Slowly stir in chocolate chips.
Using a tablespoon, scoop cookie batter onto parchment-lined baking sheet, making sure to leave plenty of room for cookies to spread out. Cook until cookies are brown on edges and crisped, about 12 to 14 minutes, rotating cookie sheets halfway through cooking time. Remove from oven and let sit on baking sheet for a few minutes; transfer cookies to cooling rack to finish cooling. Store cookies in airtight container for up to 5 days.