These cookies are an adaptation of Michelle’s oatmeal chocolate chip cookie recipe, made for my friend Ben (who is the best personal trainer ever, and is currently letting me pay him in baked goods!) Ben–aka Bensies– is always looking for ways to include more healthy protein and good fats into his diet, so into the batter went two of the healthiest nuts, almonds and walnuts, and roasted quinoa.

Yes, they have an extra boost of nutrition, fiber and protein, but the delightful little pops of crispy roasted texture and flavor the quinoa kernels provide would be worth it even if they weren’t healthy!

Bensies Cookies

Ingredients:

1 stick butter

2 eggs

2 teaspoons vanilla

1 cup brown sugar

1 1/2 cup whole wheat flour

1 teaspoon baking soda

2 cups old-fashioned oats

1/4 cup quinoa kernels, uncooked

1/4 cup almonds, roughly chopped

1/4 cup walnuts

1/2 teaspoon salt

1 cup chocolate chips

1 teaspoon cinnamon

Directions:

Preheat oven to 350 degrees. Mix the butter and sugar, then add eggs, soda, salt, cinnamon and vanilla. Gradually add all dry ingredients except for nuts and chocolate.

Roast the quinoa: place on a dry cookie sheet and into the oven (or a toaster oven on toast, which is what I did) Allow to roast until they smell toasty and begin to pop.

Add roasted quinoa kernels, nuts, and chocolate chips. Bake on a greased cookie sheet for 8-10 minutes, depending on size of your cookies, until just golden brown.

quinoa cookies

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