Cookies – Sondi Bruner http://www.sondibruner.com freelance writer and holistic nutritionist Thu, 21 Sep 2017 13:00:21 +0000 en-US hourly 1 https://wordpress.org/?v=4.4.11 Salted Dark Chocolate Sunbutter 3-Ingredient Cookies http://www.sondibruner.com/2017/07/04/3-ingredient-salted-dark-chocolate-sunbutter-cookies/ http://www.sondibruner.com/2017/07/04/3-ingredient-salted-dark-chocolate-sunbutter-cookies/#comments Tue, 04 Jul 2017 13:00:58 +0000 http://www.sondibruner.com/?p=7235 You’ve probably seen recipes for 3-ingredient cookies floating around the internet. I even posted one many years ago, back in the days when I ate eggs and white sugar and peanut butter like it was going out of style. It’s a simple recipe: equal parts sugar and nut butter plus one egg. And you know what I […]

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3 Ingredient Cookies - Salted Dark Chocolate Sunbutter

You’ve probably seen recipes for 3-ingredient cookies floating around the internet. I even posted one many years ago, back in the days when I ate eggs and white sugar and peanut butter like it was going out of style. It’s a simple recipe: equal parts sugar and nut butter plus one egg. And you know what I just realized? It’s possible to make it vegan and nut-free.

When I fell in love with this salted dark chocolate sunflower seed butter, I knew it would provide amazing flavour to any gluten-free baked good I set my sights on. And I was right. (My husband will tell you I usually am. I also tell him I usually am, too.)

These salted dark chocolate sunbutter 3-ingredient cookies have a long title, but they are incredibly simple to make. You can have a craving for cookies and literally be satisfying that craving 20 minutes later. Aside from being ridiculously easy, they are: gluten-free, dairy-free, vegan, refined sugar-free, nut-free, soy-free, egg-free and Paleo. They basically cover most of the allergen-friendly bases (except if you’re allergic to sunflower seeds), so they’re great for lunch boxes and kid-friendly events.

These cookies are thin, chewy and fudgy and you will not regret making them. Double the batch for more cookies, or jazz them up with chocolate chips, cinnamon, shredded coconut, raisins (if you’re not a raisin hater) or other dried fruit.

Go forth and make cookies!

Salted Dark Chocolate 3 Ingredient Cookies

4.0 from 1 reviews
3-Ingredient Salted Dark Chocolate Sunbutter Cookies
 
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Author:
Serves: 8 cookies
Ingredients
  • 1 tbsp ground flax mixed with 4 tbsp warm water
  • ½ cup coconut sugar
  • ½ cup dark chocolate sunflower seed butter
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a small bowl, whisk the ground flax and water and set aside for a few minutes.
  3. In a medium-sized bowl, mix the coconut sugar and sunbutter. Add in the flax egg. Mix until everything is well incorporated (the batter should be thick and sticky).
  4. Line a baking sheet with parchment.
  5. Scoop a generous tablespoon of batter onto the baking sheet (I used a small scoop). Place the cookies at least 3 inches apart as they will spread quite a bit.
  6. Bake for 12 minutes.

 

Academy of Culinary Nutrition Open House

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Sunbutter and Jelly Thumbprint Cookies http://www.sondibruner.com/2014/02/12/sunbutter-and-jelly-thumbprint-cookies/ http://www.sondibruner.com/2014/02/12/sunbutter-and-jelly-thumbprint-cookies/#comments Wed, 12 Feb 2014 15:00:01 +0000 http://www.sondibruner.com/?p=5399 To illustrate the wonder and delight of these cookies, I’ll recount the exchange I had with my husband after I baked them. Husband: (with his mouthful of cookie) These are really good. Me: Do they taste like peanut butter and jelly? Husband: (looking concerned) Yes. Why? Aren’t these peanut butter and jelly? Me: Yes, there’s […]

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PBJ Cookies 4

To illustrate the wonder and delight of these cookies, I’ll recount the exchange I had with my husband after I baked them.

Husband: (with his mouthful of cookie) These are really good.

Me: Do they taste like peanut butter and jelly?

Husband: (looking concerned) Yes. Why? Aren’t these peanut butter and jelly?

Me: Yes, there’s jelly in there. But that’s not peanut butter.

Husband: (looking panicked) What is it?

Me: It’s sunflower seed butter.

Husband: Yuck.

Somehow, though, the sunbutter didn’t prevent him from polishing off the cookie. Then he took the rest of the batch to a friend’s house for movie night.

This post is part of a week-long series devoted to the amazingness of sunbutter. Check out what you’ve missed here:

Roasted Sunflower Seed Butter

West African Peanut-Free Soup

Sunbutter and Jelly Thumbprint Cookies
 
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Total time
 
gluten-free, dairy-free, vegan, soy-free, egg-free, grain-free, nut-free
Author:
Recipe type: Cookie
Serves: 12
Ingredients
  • 1½ cups sunflower seeds
  • ¼ cup cacao powder
  • ¼ tsp baking soda
  • 2 tbsp coconut oil
  • ¼ cup maple syrup
  • 3-4 tbsp strawberry jam (or your fave jam)
  • 3-4 tbsp sunbutter
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a spice grinder, high-speed blender or food processor, grind your sunflower seeds into a fine meal.
  3. Dump your newly ground sunflower seed flour into a bowl and mix in the cacao powder and baking soda.
  4. Add your coconut oil and mash it into the flour, then stir in your maple syrup.
  5. Scoop dough by heaping tablespoons onto a baking sheet lined with a silpat or parchment paper. Gently press down on the cookies with the back of a spoon to flatten them a bit.
  6. Wet your thumb and use it to make large indents in the cookies. Fill the indent with ½ tsp sunbutter and ½ tsp of jam (the sunbutter will spread more than the jam).
  7. Bake in the oven for 12-14 minutes. Makes 12 cookies.

 

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Sunflower Double Chocolate Chip Cookies http://www.sondibruner.com/2013/11/04/sunflower-double-chocolate-chip-cookies/ http://www.sondibruner.com/2013/11/04/sunflower-double-chocolate-chip-cookies/#comments Mon, 04 Nov 2013 15:00:35 +0000 http://www.sondibruner.com/?p=5219 It’s hard to please everyone these days with allergen-friendly baking. If you can’t have gluten, dairy, eggs, soy or nuts, creating delicious treats is certainly not impossible, but a heck of a lot more difficult. While any food has the potential to cause an allergic reaction, I haven’t come across many people with sunflower or […]

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Sunflower Cookies 1

It’s hard to please everyone these days with allergen-friendly baking. If you can’t have gluten, dairy, eggs, soy or nuts, creating delicious treats is certainly not impossible, but a heck of a lot more difficult.

While any food has the potential to cause an allergic reaction, I haven’t come across many people with sunflower or pumpkin seed allergies. Unfortunately, these seeds have strong flavours that can completely overpower baking recipes.

These cookies make me feel like a proud mama. They’re dense, tasty little nuggets that scream chocolate goodness with only a subtle undertone of sunflower-ness.

Sunflower seeds are rich in Vitamin E, an antioxidant that protects us from cellular damage, and they’ve got you covered in terms of minerals like magnesium, selenium and manganese. They also contain phytosterols, which are plant compounds that prevent cholesterol from being absorbed in the digestive tract.

Though I’m sure you won’t be thinking about that when you eat a sunflower seed double chocolate chip cookie. You’ll just want another one.

5.0 from 3 reviews
Sunflower Double Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
gluten-free, dairy-free, vegan, soy-free, egg-free, nut-free
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 1½ cups sunflower seeds
  • ¼ cup cacao powder, or cocoa powder
  • ¼ tsp baking soda
  • 2 tbsp coconut oil
  • ¼ cup maple syrup
  • ¼ cup dairy-free dark chocolate chips, or cacao nibs
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a spice grinder, high-speed blender or food processor, grind your sunflower seeds into a fine meal.
  3. Dump your newly ground sunflower seed flour into a bowl and mix in the cacao powder and baking soda.
  4. Add your coconut oil and mash it into the flour, then stir in your maple syrup. Fold in the chocolate chips.
  5. Using a tablespoon, scoop the dough onto a baking sheet lined with a silpat or parchment paper. Gently press down on the tops of the cookies to flatten them a bit.
  6. Bake in the oven for 12 minutes. Makes 12.

 

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Soft Molasses Ginger Cookies http://www.sondibruner.com/2012/08/20/soft-molasses-ginger-cookies/ http://www.sondibruner.com/2012/08/20/soft-molasses-ginger-cookies/#comments Mon, 20 Aug 2012 17:15:27 +0000 http://thecopycatcook.wordpress.com/?p=1770 I have a nerdy husband. That means I’m often left alone for long stretches of time while he plays Dungeons and Dragons in a dark basement. Yes, I’m married to an adult man who pretends to be an ogre or a wizard in his spare time. Can anyone out there relate? One Saturday night a […]

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I have a nerdy husband. That means I’m often left alone for long stretches of time while he plays Dungeons and Dragons in a dark basement. Yes, I’m married to an adult man who pretends to be an ogre or a wizard in his spare time. Can anyone out there relate?

One Saturday night a few weeks ago, I was ready to hunker down with episodes of Mad Men when I had an intense craving for a ginger-y type of cookie. (As an aside, I’m pretty sure Don Draper would shoot me this look if I ever suggested he play D & D.)

So I whipped up these little gems.

The star ingredient here is blackstrap molasses, a thick syrup that’s a byproduct of the processing of sugar cane into refined white sugar. In short, producers extract what they need to make white sugar, and the rest is boiled down to create molasses.

But don’t let its association with white sugar deter you – because molasses has all the good stuff white sugar doesn’t. It’s extremely rich in iron and calcium, as well as copper, potassium and magnesium.

I loved these cookies. They had a slightly crisp exterior, and were nice and soft on the inside. I ate four of them, but I was probably overcompensating for the absence of Jon Hamm in my life.

(Love desserts? Me too! That’s why I wrote an e-book about how to make them healthy. Take a peek here.)

Soft Molasses Ginger Cookies
 
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gluten-free, dairy-free, vegan, egg-free, soy-free
Author:
Serves: 24
Ingredients
  • 1 cup brown rice flour
  • 1 cup sorghum flour
  • ½ cup coconut sugar
  • ⅓ cup coconut oil (not melted – you want it to be the consistency of soft butter)
  • ½ cup blackstrap molasses
  • ⅓ cup applesauce, room temperature
  • 2 tbsp hot water
  • 1 tsp freshly grated ginger, or ½ tsp dried ginger
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp vanilla
  • pinch of salt
Instructions
  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silpats.
  2. In a small bowl, mix the flours, baking powder, baking soda and salt.
  3. In a separate, larger bowl, cream together the coconut oil and coconut sugar until they are well mixed. Add in the molasses, applesauce, hot water, grated ginger and vanilla.
  4. Tip the flour mixture into the large bowl and stir everything together. You want the dough to be soft and slightly sticky.
  5. Spoon the mixture by heaping tablespoons onto the baking sheets. Bake for 18 minutes, or until the tops of the cookies spring back lightly to the touch.
  6. Allow the cookies to cool for 10 minutes, then transfer them to a wire rack to cool completely.

 

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Carrot Cake Cookies http://www.sondibruner.com/2012/05/27/carrot-cake-cookies/ http://www.sondibruner.com/2012/05/27/carrot-cake-cookies/#comments Mon, 28 May 2012 01:50:30 +0000 http://thecopycatcook.wordpress.com/?p=1524 When cookies are small, is it okay to have more of them? Discuss. I’m sure you’ll want to eat these tasty little cookies by the fistful once you get your hands on them. They’re aromatic, tender and delectable, plus they only take about 10 minutes to prepare – which is convenient, because then you’ll have […]

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When cookies are small, is it okay to have more of them? Discuss.

I’m sure you’ll want to eat these tasty little cookies by the fistful once you get your hands on them. They’re aromatic, tender and delectable, plus they only take about 10 minutes to prepare – which is convenient, because then you’ll have time to whip up a second batch after you devour the first one.

I don’t always have fresh ginger on hand, but I had a leftover knob in the fridge and now I wouldn’t make these cookies without it. They tasted as if they had a wide array of warming spices, even though there wasn’t much spice in here at all.

The recipe yield is 30 cookies. I made mine small, but I only got 22. If they were tinier, I guess they would have been one-bite cookies instead of two-bite treats – and probably even more irresistible.

Carrot Cake Cookies
 
Prep time
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Total time
 
gluten-free, dairy-free, soy-free, sugar-free, egg-free, vegan
Recipe type: Dessert
Serves: 20 - 24
Ingredients
  • ¾ cup gluten-free flour (I used equal parts brown rice, millet and garfava flours)
  • 1 tbsp arrowroot flour
  • ½ cup gluten-free rolled oats
  • ¼ cup unsweetened shredded coconut
  • 1 teaspoon baking powder
  • ¼ tsp salt
  • ½ cup shredded carrots
  • ⅓ cup raisins
  • ¼ cup pure maple syrup, room temperature
  • ¼ cup coconut oil, warmed slightly
  • ½ tsp fresh ginger, grated (or ⅛ tsp ground ginger)
  • ½ tsp vanilla extract
Instructions
  1. Preheat oven to 375 degrees F. Line baking sheets with silpats or parchment paper; set aside.
  2. In a large bowl mix together the flour, oats, coconut, baking powder and salt. Add in the carrots and raisins.
  3. In a separate bowl, whisk together maple syrup, coconut oil, ginger and vanilla extract. Add the wet ingredients to the dry mixture and mix until just combined.
  4. Take a large tablespoon of dough and roll it into a ball, flatten slightly, then place the dough onto the prepared baking sheet. Continue until the batter is gone - leaving about two inches between each cookie.
  5. Bake for 10 – 12 minutes or until the cookies are lightly golden. Remove and let cool for 10 minutes before transferring to cooling rack.

 

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Soft Pumpkin Cookies http://www.sondibruner.com/2012/05/08/soft-pumpkin-cookies/ http://www.sondibruner.com/2012/05/08/soft-pumpkin-cookies/#comments Tue, 08 May 2012 18:42:59 +0000 http://thecopycatcook.wordpress.com/?p=1481 There’s a bakery in Seattle’s Pike Place Market that bakes monstrous, soft pumpkin cookies. Whenever I visited, I always made a beeline for them. I haven’t had one in years, but when my husband accidentally bought a can of pureed pumpkin pie mix, those cookies instantly popped into my brain. And suddenly I couldn’t stop […]

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There’s a bakery in Seattle’s Pike Place Market that bakes monstrous, soft pumpkin cookies. Whenever I visited, I always made a beeline for them.

I haven’t had one in years, but when my husband accidentally bought a can of pureed pumpkin pie mix, those cookies instantly popped into my brain. And suddenly I couldn’t stop thinking about how I could create a healthy version of them.

These cookies were phenomenal. They have the perfect consistency – they’re soft, chewy and keep together even though there are no eggs or flax in them. They have a mellow, nicely spiced flavour and they’re not too sweet.

And you know what would make them even more spectacular? A smear of this icing on top.

You should really go and make these. Right now.

Soft Pumpkin Cookies
 
Prep time
Cook time
Total time
 
gluten-free, vegan, dairy-free, soy-free, sugar-free, egg-free
Author:
Recipe type: Dessert
Serves: 20
Ingredients
  • 1¾ cup gluten-free flour of choice (I used a mix of brown rice flour, garfava flour and sorghum flour)
  • ½ cup arrowroot flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¾ cup coconut sugar
  • ½ cup coconut oil, softened (not melted - you want it to have the consistency of soft butter)
  • 1 cup organic pureed pumpkin pie mix (or 1 cup regular pumpkin mixed with dashes of cinnamon, ginger, nutmeg and clove)
  • ¼ cup applesauce
  • 2 tbsp hot water
  • ½ tsp vanilla powder, or 1 tsp vanilla extract
Instructions
  1. In a large bowl, combine the flours, baking powder, baking soda and salt.
  2. In a separate, smaller bowl, cream the coconut oil and coconut sugar until well mixed, then add the pumpkin, applesauce, vanilla and hot water. Mix well.
  3. Combine the wet and the dry mixtures and mix well.
  4. Grab dough in scant ¼ cup amounts and roll it into balls, then flatten them slightly. You can make them larger or smaller, depending on your preference. Place on two baking sheets lined with a silpat or parchment paper.
  5. Bake at 350 degrees F for 15-18 minutes, or until the tops are cracked and lightly browned at the edges, and the bottoms are slightly golden brown.

 

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Chocolate Protein Cookies http://www.sondibruner.com/2012/05/01/chocolate-protein-cookies/ http://www.sondibruner.com/2012/05/01/chocolate-protein-cookies/#comments Tue, 01 May 2012 20:47:00 +0000 http://thecopycatcook.wordpress.com/?p=1448 I’ll admit I was not crazy about these cookies at first. I don’t like protein powders and though I used one that was mild and neutral, the flavour still seemed a bit overwhelming. Slowly but surely, I grew to appreciate these little dense, satisfying nuggets with their delightful pops of chocolatey sweetness. They make the […]

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I’ll admit I was not crazy about these cookies at first. I don’t like protein powders and though I used one that was mild and neutral, the flavour still seemed a bit overwhelming.

Slowly but surely, I grew to appreciate these little dense, satisfying nuggets with their delightful pops of chocolatey sweetness. They make the perfect mid-morning nibble, post-workout fuel or afternoon treat.

If you’re concerned they might taste too beany or powdery, then simply sub the water for more maple syrup.

Or add more chocolate chunks. Problem solved.

Chocolate Protein Cookies
 
Prep time
Cook time
Total time
 
gluten-free, dairy-free, soy-free, egg-free, nut-free, sugar-free
Author:
Recipe type: Dessert
Ingredients
  • 2 cups cooked chickpeas
  • scant ⅓ cup protein powder
  • 2 tbsp hemp seeds
  • 1 tbsp maple syrup
  • 2 tbsp water
  • ½ cup gluten-free, dairy-free chocolate chunks or chips
Instructions
  1. In food processor or blender, puree chickpeas. Add water, protein powder, hemp seeds and maple syrup, then blend again. It should form a ball of dough.
  2. If it is still crumbly, add a tiny amount of water, a teaspoon at a time. Process until it forms a dough ball.
  3. Stir in chocolate chunks by hand. Form into 1-inch balls and flatten slightly. Bake at 350 degrees F for 20 minutes.

 

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Gluten-Free, Vegan Chocolate Chip Cookies http://www.sondibruner.com/2012/02/07/gluten-free-vegan-chocolate-chip-cookies/ http://www.sondibruner.com/2012/02/07/gluten-free-vegan-chocolate-chip-cookies/#comments Wed, 08 Feb 2012 01:14:05 +0000 http://thecopycatcook.wordpress.com/?p=1264 Years ago, in my mother’s kitchen, I made batch after batch of chocolate chip cookies. Crisp on the outside, chewy on the inside, dotted with plump chocolate chips – they were my favourite thing to bake. There’s no doubt those cookies were delicious. They were also laden with white flour, refined sugar, gobs of butter […]

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Years ago, in my mother’s kitchen, I made batch after batch of chocolate chip cookies. Crisp on the outside, chewy on the inside, dotted with plump chocolate chips – they were my favourite thing to bake.

There’s no doubt those cookies were delicious. They were also laden with white flour, refined sugar, gobs of butter (or often margarine) and low-quality chocolate.

As I travel along this journey to better health, I still harbor guilt about the girl I used to be – the girl who stuffed her face with sweets, who hated her body, who took a rainbow assortment of medications and who let surgeons pilfer a foot of her bowels with a laparoscope and a scalpel.

But there’s nothing I can do to change that girl’s behaviour. The only thing left to do is bake her a new batch of chocolate chip cookies made with compassion, forgiveness and love.

These gluten-free, vegan chocolate chip cookies are blissful. Crisp on the outside, soft and chewy on the inside. Dotted with plump, dairy-free chocolate chips.

I won’t pretend that these cookies are a health food, yet they are a far cry from the ones I tried to feed to my unidentified hunger with a long time ago. They contain whole grain flours, natural sweeteners, healthy fats. They’re a treat, for sure, but one that I won’t apologize for.

A treat that I will eat with the heart of a teenager, the mind of a grown woman and the spirit of both.

Gluten-Free, Vegan Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
gluten-free, dairy-free, soy-free, egg-free, nut-free, refined sugar-free
Author:
Recipe type: Dessert
Serves: 16
Ingredients
  • ¼ cup brown rice flour
  • ¼ cup sorghum flour
  • ½ cup tapioca starch
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup coconut sugar
  • ¼ cup coconut oil
  • ⅓ cup pure maple syrup
  • 1 tsp vanilla powder
  • ½ cup dairy-free chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
  2. In a medium bowl, stir together all dry ingredients. Add oil, maple syrup, and vanilla, mixing by hand or with a mixer on medium.
  3. Fold in chocolate chips and let dough stand for 10 minutes to thicken a bit.
  4. Drop dough by tablespoonfuls onto prepared sheets. They may look small, but they spread a lot, so keep them to this size.
  5. Bake for about 10 minutes–cookies will look a little underdone, but will continue cooking after they are out of the oven.
  6. Let cool on sheet for 1-2 minutes, then remove to cooling rack. Cookies will be a little brittle until they cool.
  7. Store in airtight container. Makes 16-18 cookies, depending on size.

 

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Chocolate Quinoa Cookies http://www.sondibruner.com/2011/12/16/chocolate-quinoa-cookies/ http://www.sondibruner.com/2011/12/16/chocolate-quinoa-cookies/#comments Fri, 16 Dec 2011 19:05:43 +0000 http://thecopycatcook.wordpress.com/?p=1154 I’ve written about the health benefits of quinoa before, like its high content of vitamins, minerals and protein. Quinoa has proven to be an extremely versatile grain in my kitchen, and now I can happily extend its use to cookies! These chocolatey quinoa cookies were absolutely delicious and virtually guilt-free. I didn’t eat them for […]

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I’ve written about the health benefits of quinoa before, like its high content of vitamins, minerals and protein. Quinoa has proven to be an extremely versatile grain in my kitchen, and now I can happily extend its use to cookies!

These chocolatey quinoa cookies were absolutely delicious and virtually guilt-free. I didn’t eat them for dessert since they’re such a perfect snack, whether you’re heading out for a workout or simply looking for an energy boost.

The cookies don’t spread at all, so don’t worry about placing them close together on a cookie sheet. You can also press the batter into a baking pan and cut them into bars later – which is what I’m going to do next time!

Chocolate Quinoa Cookies
 
Prep time
Cook time
Total time
 
gluten-free, dairy-free, soy-free, egg-free, vegan, nut-free
Author:
Recipe type: Dessert
Serves: 16
Ingredients
  • 1 cup cooked quinoa
  • 1 cup uncooked quinoa flakes (or quinoa flour)
  • 1 cup unsweetened, unsulfured shredded coconut
  • 4 large bananas, mashed
  • scant ½ cup coconut sugar
  • ½ cup dark organic unsweetened chocolate chips, or chopped dark chocolate
  • 2 tbsp organic raw cacao powder
  • ¼ tsp vanilla powder, or 1 tsp pure vanilla extract
Instructions
  1. Preheat oven to 375 degrees F. In a large mixing bowl, mash bananas with a fork and add vanilla and coconut sugar.
  2. Add cooked quinoa, quinoa flakes, shredded coconut and raw cacao. Mix well until combined.
  3. Stir in chocolate chips.
  4. Line a baking sheet with parchment paper or a silpat and drop batter onto cookie sheet. Bake for 20 minutes. Remove from the oven and let cool.

 

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(Mostly) Raw Cookie Dough Bites http://www.sondibruner.com/2011/09/25/mostly-raw-cookie-dough-bites/ http://www.sondibruner.com/2011/09/25/mostly-raw-cookie-dough-bites/#comments Sun, 25 Sep 2011 22:46:24 +0000 http://thecopycatcook.wordpress.com/?p=1044 These aren’t entirely raw because I have no idea where to find raw oats and I prefer the taste of maple syrup to agave nectar. However, I didn’t bake these in the oven – so they are raw enough to suit my standards! I’m sure you’re wondering if these truly taste like cookie dough? Yes, […]

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These aren’t entirely raw because I have no idea where to find raw oats and I prefer the taste of maple syrup to agave nectar.

However, I didn’t bake these in the oven – so they are raw enough to suit my standards!

I’m sure you’re wondering if these truly taste like cookie dough? Yes, absolutely. But they’re not nauseating as raw cookie dough can sometimes be – there’s just enough mellow sweetness, with a subtle hint of spicy cinnamon. They’re pretty awesome, actually. Very more-ish – I polished these off in less than a week!

Just make them to find out for yourself, ok?

(Mostly) Raw Cookie Dough Bites
 
Prep time
Total time
 
gluten-free, dairy-free, vegan, soy-free, egg-free
Recipe type: Dessert, Cookie
Serves: 12-16
Ingredients
  • ⅔ cup raw almonds
  • ⅔ cup raw pumpkin seeds (or raw walnuts)
  • ⅔ cup gluten-free oat flakes
  • ¼ tsp ground cinnamon
  • ⅛ tsp sea salt
  • ¼ cup maple syrup (or raw agave nectar)
  • 2 tsp pure vanilla extract
  • 3 tbsp cacao nibs or dark chocolate chips (I chopped up some of my homemade raw chocolate)
Instructions
  1. In a food processor, process the almonds, pumpkin seeds, oats, cinnamon and salt to a fine meal.
  2. Add the maple syrup and vanilla and process to combine. Next, add the cocoa nibs (or chocolate chips) and pulse just to combine.
  3. Roll the cookie dough into balls (about 1 tbsp each) and place them on a cookie pan lined with parchment paper. Place the pan in the freezer for about an hour to firm up.
  4. Store balls in a tightly covered container in the freezer.

 

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