Snickerdoodle Quinoa Cookies combine the flavor of a snickerdoodle with the wonderful mouthfeel of a soft-baked oatmeal cookie. Loaded with plant-based protein and healthy fats, they are a dessert you can feel good about or a breakfast you can look forward to!
No oats in these puppies, or flour, or gluten, or animal products, or refined sugar! They are filled with healthy ingredients that serve up vitamins, minerals, healthy fats, plant-based protein, and most of all fabulous taste and texture. Imagine a toffee-esque butteriness combined with cinnamon sugary goodness in a soft, delicate chew. Yuum!! If you’re having a baking party with family or friends, why not also try my Hazelnut Mochaccino Cookies or Choco Chip Cocoa Cookies!
Some notes for you —
Puffing/Cooking Quinoa: I have a post on how to cook quinoa, if you are unsure of what to do. Also, if you are new to the world of quinoa, the benefits are amazing. It is a great food to add to any diet. And these cookies are a fun way to start!
Cookie size: Please resist the temptation to make a larger cookie, as they will not bake properly.
Flavor: While this cookie contains 1/2 cup of coconut flakes, there is no perceptible coconut flavor!
Snickerdoodle Quinoa Cookies – Puffed Quinoa
Snickerdoodle Quinoa Cookies – Pulverized Cashews and Dates
Snickerdoodle Quinoa Cookies – Wet Ingredients
Snickerdoodle Quinoa Cookies – Cookie Dough
Snickerdoodle Quinoa Cookies – Preparing Cookies for Baking
Snickerdoodle Quinoa Cookies
Snickerdoodle Quinoa Cookies combine the flavor of a snickerdoodle with the wonderful mouthfeel of a soft-baked oatmeal cookie. Loaded with plant-based protein and healthy fats, they are a dessert you can feel good about or a breakfast you can look forward to!
Ingredients
- 1 cup sprouted quinoa (cooked)
- 2 cups water
- 2 1/2 teaspoons pure vanilla (divided)
- 2 tablespoons maple syrup (divided)
- 1 cup raw cashews (soaked)
- 1/2 cup pitted dates (chopped, packed, and soaked)
- 1/3 cup vegan butter spread (I use Earth Balance)
- 1/2 cup coconut flakes
- 1/3 cup coconut palm sugar (plus 1 tablespoon for cinnamon sugar topping)
- 1/4 teaspoon cinnamon
Instructions
- 1) Place cashews and dates in a microwave-safe bowl and cover with water (preferably filtered). Place in microwave for 2 to 2 1/2 minutes on "high". Then soak for about 20 minutes until softened. For a non-microwave version, either warm on stovetop or place bowl in refrigerator and soak about 8 hours, but no more than 12 hours.
- 2) In a medium saucepan combine sprouted quinoa, water, 1 1/2 teaspoons vanilla, and 1 tablespoon maple syrup. Place over a medium-high heat and bring to a boil. Cover and reduce heat to low, and allow the quinoa to simmer until water is completely absorbed, approx. 15 minutes based on quantity. Stir occasionally through this process. Remove from heat and allow to sit for 5 minutes or more to assure all moisture is evaporated.
- 3) While cooking quinoa, drain cashews and dates and place in food processor. Pulse or blend until pulverized (see picture in post). Add vegan butter, coconut flakes, coconut palm sugar, 1 teaspoon vanilla, and remaining 1 tablespoon maple syrup. Blend until smooth.
- 4) Place cooked quinoa in a large mixing bowl. Add wet mixture (reserving about 1/4 cup to allow for variance in moisture level in quinoa) to quinoa and stir in thoroughly with a wooden spoon. If mixture seems dry, add an additional amount of the wet mixture and stir well. See picture in the post for ideal texture of cookie dough.
- 5) Using a 1 inch melon ball scoop, place dough on parchment lined baking sheets. Resist the temptation to make a larger cookie as cookies will not bake properly. Flatten dough balls to about 1/4 inch thickness (see picture in post). In a small bowl, mix 1 tablespoon coconut palm sugar with 1/4 teaspoon cinnamon and use to sprinkle on top of cookies. Bake at 350 degrees Fahrenheit for about 26 minutes. There may be a variance in cooking time. When cookies are brown and firm remove from oven and allow to sit on baking sheet for an additional 10 minutes, then transfer to cooling rack. Recipe yields about 42 cookies.
Notes
Please resist the temptation to make a larger cookie as cookies will not bake properly.
While this cookie contains 1/2 cup of coconut flakes there is no perceptible coconut flavor!
Hi Jana, I am confused. I sprouted the quinoa as one would alfalfa sprouts to follow your recipe. I put 1 cup of “sprouted” quinoa in a pan with the 2 cups of water, 1 1/2t of vanilla and 1T of maple and cooked and cooked it. While the quinoa was cooking I continued following the recipe preparing the sweet nutty goo to stir in to the quinoa. All the water never absorbed. Looking at your great photos I knew it wasn’t right. So I need clarification. Your first ingredient listed is, “1 cup sprouted quinoa (cooked)” So do I follow your puffing instructions, (“1/2 cup of quinoa and 1 cup of liquid it usually yields almost 2 cups of puffed quinoa”) then take a cup of that cooked quinoa and place it in a pan with the 2 cups of water, 1 1/2t of vanilla and 1T of maple and continue with instruction 2)? The quinoa I use is organic and pre-washed. It does not require rinsing or soaking. I have refrigerated my date cashew mixture awaiting your reply. Thank you
Hi Cyndee, If I am understanding you correctly you do not cook the quinoa twice in the pan. If your quinoa is pre-washed then it is considered sprouted out of the bag. For the recipe, you should take 1 cup of the sprouted (dry) quinoa out of the bag and place it in the pot with 2 cups of water (water is always double the dry quinoa), add the vanilla and maple syrup and proceed with the cooking directions (Place over a medium-high heat and bring to a boil. Cover and reduce heat to low, and allow the quinoa to simmer until water is completely absorbed, approx. 15 minutes based on quantity. Stir occasionally through this process. Remove from heat and allow to sit for 5 minutes or more to assure all moisture is evaporated.) I hope this makes sense and helps!! Let me know how it goes 🙂
This looks delicious. I was wondering if substituting walnuts for cashews would work. I don’t normally keep cashews in my pantry–not my favorite nut. I am thinking walnuts are as creamy as cashews. What do you think?
Hi Miriam, Thanks so much! In my humble opinion, I do not think walnuts are as creamy as cashews but I think it is possible that they may work as a substitute in this case. I have not tried it, so no guarantees 🙂 but I’d say it’s worth a try! Please let me know how it goes if you decide to try it. 🙂
Does it have to be sprouted quinoa? Could I use normal quinoa? I have some and am keen to use it in a recipe.
Hi Kitty! By normal I’m assuming you mean uncooked in addition to not sprouted. You can use what you have, but I highly recommend washing it first for both taste and digestion. Quinoa has a naturally occurring coating on it called saponin. This is part of its natural defense system. If you look at the paragraph called “what I learned about using quinoa. . .” on this page https://www.nutritionicity.com/making-nutrition-simple/how-to-the-many-faces-of-cooking-quinoa/ it explains the simple process to wash quinoa and why it is necessary. I hope this helps!! 🙂