These cookies came about as a happy solution to over-making quinoa for the week. We usually make one quinoa-based dish per week, such as Quinoa Fajita Bowls. However, this week, Nathan made a little too much-- oops. I thought this would be a great opportunity to try a new recipe, enter Quinoa-Oat Chocolate Chip Cookies.
These cookies are super hearty and full of fiber, protein from the quinoa, healthy fats (Coconut oil is all the rage these days), and of course they have chocolate-- done and done. They're also great as a mid-day treat or post workout snack! I promise you'll love them.
Preheat the oven to 325 degrees.
Heat your skillet on low to melt your coconut oil. Oddly enough, coconut oil is more like a buttery substance and has to be melted in order to cook with (in this case anyway).
In a large bowl, mix together the oil and agave. Add the egg and vanilla and mix until combined.
Stir in the flour, salt and baking soda. Add the oats, quinoa, flax, chia seeds, ground almonds and chocolate chips. Mix with a spoon (or hands) until the ingredients are pretty evenly mixed.
Use a spoon or cookie scoop to scoop the dough into 2-3 tablespoon-sized portions (golf-ball sized).
Bake for 8-10 minutes until the bottoms are browned. At this time your kitchen will smell amazing.
Take out, let them cook slightly and enjoy with your choice of milk. These cookies can also be kept in the fridge or freezer for later enjoyment.