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This guest post is from Alyssa, The Queen of Quinoa. We met on Twitter before Nourished and I immediately like her. As she says below, we met in person at Nourished and became fast friends. I adore Alyssa’s passion for healthy food and her unique point of view – everything quinoa! Stop by her blog, The Queen of Quinoa, and make sure to follow her on Twitter, Google Plus and Facebook too.
The first time I met Amy was at the Nourished Food Blogger Conference this past April. She had only had Nate a short 6 weeks before, and was missing him like crazy, but of course she looked radiant and you could see the joy in her face as she watched how much we all loved being there.
What struck me most about Amy was her passion for healthy and nutritious ingredients. It practically emanated from her with each word she spoke. As a huge fan of SS&GF, I’ve noticed (and adore) that she loves making desserts healthier, and I have to agree with her. When you bite into a healthy, freshly baked cookie, oozing with warm chocolate (or carob) goodness, it’s bliss. One of the most gratifying things on earth. A smile instantly creeps onto your face.
I too love healthy foods, quinoa being the superfood star in my diet, and I try to add this amazing little seed (yes it’s a seed, not a grain like many believe it to be) into as many meals as I can, including dessert. Especially cookies.
I’m a huge fan of cookies. All kinds. Preferably those with chocolate. But this time my heart wasn’t calling for rich, decadent, chocolatey goodness, but for the tropical taste of coconut instead. I immediately thought of coconut macaroons – they’re easy to make, have very few ingredients and are fairly forgiving, lending themselves well to experiments. And my personal experiments usually involve quinoa.
These macaroons are magnificent. They’re crunchy on the outside, coated with the flavor of toasted coconut, but soft and gooey on the inside. They’re melt-in-your-mouth good. And to add to their fabulousness, they’re naturally gluten-free, refined sugar-free and full of protein from the quinoa. The perfect little treat.
How do you make cookies healthier? And how do you use quinoa?
This recipe was shared with Simply Sugar & Gluten Free by Alyssa Rimmer of Queen of Quinoa.
Ingredients
- 6 tablespoons egg whites (from about 3 large eggs)
- 1/4 cup honey (raw is preferable; agave or maple syrup would probably as well)
- 1 1/2 cups unsweetened shredded coconut
- 1 cup cooked quinoa
- Pinch of salt
Instructions
- Combine the egg whites and honey in a heatproof bowl.
- Begin by tempering the eggs, which will create a nice crispy cookie exterior. Place the bowl over a pot with boiling water inside and whisk the eggs and honey together until creamy and warm. Test with your finger - if they’re warm to the touch, they’re tempered.
- When the egg and honey mixture is warm to the touch, take the bowl off the heat and mix in coconut, quinoa and salt.
- Chill in the fridge for at least two hours.
- Preheat the oven to 325 degrees F and line a baking sheet with a non-stick baking mat or double parchment paper (the bottoms are sensitive and will burn easily).
- Using an ice cream scoop or two spoons, scoop the coconut quinoa dough onto the baking sheet. You will probably need to form the cookies into little round half domes with your fingers, pressing them together tightly so they are sure to stick together while baking.
- Bake in the center of a warm oven for 15 minutes until the cookies are nice and golden brown.
- Let them cool for at least 10 minutes or until completely cooled. Enjoy!
Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. With the her blog, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking.
Devin @ Nom Yum Free
posted on July 13, 2012 at 11:32 am
These look really yummy! Do you or Alyssa have any thoughts what might be the best substitute for the eggs if necessary? (I’m still off eggs due to my daughter’s allergies – but allergist said we may be able to try in well-cooked baked goods soon).
Thanks for sharing and enjoy your weekend!
[Reply]
Alyssa | Queen of Quinoa Reply:
July 13th, 2012 at 12:12 pm
@Devin @ Nom Yum Free,
Thanks
In this particular recipe, I don’t think there is a direct substitute for the eggs. You could try a flax egg, but I don’t think they would give you same texture and shape. I would suggest trying a version of an egg-free macaroon, many of which are flour based and use coconut oil and honey to hold them together.
I did a few quick searches and there are definitely some great sounds recipes out there. Up next will be for me to test an egg-free version
xo Alyssa
[Reply]
Devin @ Nom Yum & Free Reply:
July 15th, 2012 at 5:42 am
@Alyssa | Queen of Quinoa,
Thank you for the suggestions!
And glad to have come across your blog. I just love quinoa. I knew it was versatile, but your blog goes even farther than I could imagine!
Thanks for sharing!
[Reply]
Julie
posted on July 13, 2012 at 2:15 pm
Perfect timing!
Just a few days ago I decided quinoa was my saving grace. While my family is gluten-free, I decided I wanted to go grain free for myself. I’ve had quinoa as a savory and a sweet, but only used like a rice substitute before. I made a quinoa pizza crust and discovered the possibilities of quinoa blended. I’m thrilled to use quinoa in as many things as possible now. I’ll certainly be checking out the Queen of Quinoa’s blog!
[Reply]
Julie
posted on July 13, 2012 at 2:16 pm
Oh – I forgot to mention – I’m considering making these macaroons with dates for the sweetener instead of honey.
[Reply]
Amy Reply:
July 25th, 2012 at 3:42 pm
@Julie, Let me know how they turn out. I love baking with dates!!
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Ellen (Gluten Free Diva)
posted on July 14, 2012 at 8:12 am
I’m constantly amazed at all the things you can do with quinoa! Thanks for sharing this – the macaroons like delish!
[Reply]
Alta
posted on July 15, 2012 at 9:19 am
Amy, thanks for having Alyssa on your blog! Alyssa – these look SO good! I’m a sucker for macaroons but would have never thought to add cooked quinoa to them. Genius.
[Reply]
Gluten Free Traveller
posted on July 16, 2012 at 12:02 pm
Yum! These look fantastic. I really like the idea of using quinoa to make macaroons and it looks simple too.
[Reply]
Shelley Alexander
posted on July 16, 2012 at 4:30 pm
Alyssa & Amy,
These macaroons combine two of my favorite foods quinoa and coconut! I have to make them soon. Thanks for the great recipe.
[Reply]
Amy Reply:
July 25th, 2012 at 3:40 pm
@Shelley Alexander, When you do please let me know how they turn out!
Hugs to you!
[Reply]
Susan
posted on July 18, 2012 at 9:56 am
I tried using some cooked quinoa in a cookie recipe once and the quinoa became hardened again, making the cookies almost impossible to eat. Has this ever happened to you, or do you have any cooking techniques to avoid this? It wasn’t hardened like pebbles, more like tough, stick-to-your-teeth chewy, like half-rehydrated bulger.
I love quinoa, and I really want this to work!
[Reply]
Alyssa @ Queen of Quinoa Reply:
July 18th, 2012 at 11:03 am
@Susan,
I’ve never experienced that before with quinoa. Sometimes I have the opposite problem (especially with granola), that the quinoa doesn’t dry out enough. Could you describe the cookies you made? Perhaps there wasn’t enough liquid in the batter and the quinoa dried out. The baking time could have also affected it I imagine.
Also, how long did you cook the quinoa before you added it? Maybe next time try cooking it a little longer so it’s softer (potentially a little over done).
This recipe worked out well for me. I’ll be doing more experimenting and will let you know!
xo Alyssa
[Reply]
Susan Reply:
July 19th, 2012 at 10:09 am
I used a 5-ingredient chocolate coconut cookie recipe that I found on another blog. I just substituted a cup of cooked quinoa for part of the coconut to see what would happen. I didn’t add any additional liquids. I guess I should have!
I also had this happen (the drying out) when I tried putting cooked quinoa into granola. I do cook my quinoa a bit differently than most. 101 Cookbooks has a method where you cook it with only 1.5 cups of water per cup of quinoa, but you cook it for about 25 minutes rather than the standard 15. I really like that texture better, as it tends to be more rice-like…great for stir-fries or using in quinoa patties. So I’ve made it that way ever since. However, that also may be my downfall when trying to use it in other recipes. I will make a batch with the standard method and try your cookies. Stay tuned!
[Reply]
Susan Reply:
July 23rd, 2012 at 11:42 pm
Well, I tried them again. The “normal” cooking method, coupled with the chill time in the fridge to absorb more liquid did make them more moist and tender. However, I didn’t put them in an air-tight box soon enough, and by the next day, they had some dry, tough nuggets of quinoa. I guess I need to manage my moisture better to use quinoa in cookies.
BTW, I cooked half the batch per the recipe, then added about a tablespoon of cocoa powder and a handful of mini-chocolate chips to the other half before baking them off. Yummerz!
InTolerantChef
posted on July 19, 2012 at 1:48 am
What a lovely recipe indeed! sounds scrumptious
[Reply]
leanna
posted on July 20, 2012 at 11:11 am
okay…these look absolutely delicious! gonna go buy some coconut and make them!!! Does it matter if you use egg whites or not?
[Reply]
Alyssa @ Queen of Quinoa Reply:
July 20th, 2012 at 12:31 pm
@leanna, Yes, the egg whites definitely matter. I don’t think you would get the right texture or lightness that these cookies have. If you do try it, let me know how it turns out
xo Alyssa
[Reply]
Liana
posted on December 30, 2012 at 5:59 pm
I made these cookies today and they didn’t hold up… I ended up making one giant cookie because it stayed together. There must be something missing from the recipe.
[Reply]
Amy Reply:
January 5th, 2013 at 4:17 pm
@Liana, Did you make any substitutions or do anything different from the instructions?
[Reply]
Liana Kernish Reply:
January 5th, 2013 at 5:00 pm
@Amy,
No I followed the recipe the way you have it. I will try to make them again and see if I succeed and let you know.
[Reply]
Alyssa | Queen of Quinoa Reply:
March 9th, 2013 at 1:21 pm
@Liana Kernish, Sorry to hear they fell apart on you. Did you really press them together before baking? I found that you really have to shape them with your fingers. I think that will help! Let me know if you try again
Skimler
posted on March 8, 2013 at 8:51 pm
I too had a problem with then cookies falling apart. They tasted good none the less just had to eat them in crumb form.
[Reply]
Alyssa | Queen of Quinoa Reply:
March 9th, 2013 at 1:22 pm
@Skimler, Same question I just asked to Liana, did you really press them together and form them into the mounds with your fingers? These are delicate cookies so shaping them helps them hold their structure. Let me know if you try them again
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