• 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:

    @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:

    @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:

    @Julie, Let me know how they turn out. I love baking with dates!!

    [Reply]

  • 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. :D

    [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:

    @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:

    @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:

    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:

    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:

    @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:

    @Liana, Did you make any substitutions or do anything different from the instructions?

    [Reply]

    Liana Kernish Reply:

    @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:

    @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:

    @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 :)

    [Reply]

  • Sara

    posted on June 17, 2013 at 12:13 pm

    I tried this recipe today and they were delicious.

    Here is a picture to show you how beautiful they came out : http://i79.servimg.com/u/f79/12/15/22/15/img_3610.jpg

    Thank you very much for this recipe !

    Sara

    [Reply]

  • Pingback: 50 Creative Recipes to Eat More Quinoa | RealFoodies

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