Food, Gluten Free, Health, Natural Disease Treatments, Natural Treatments, Organic Foods, Self-Help, Weight Loss

Pumpkin Quinoa Cookies – Monday’s Recipe reblogged via Refine Fitness Studio


I liked so much I had to reblog and share this recipe!

Pumpkin Quinoa Cookies

These fall cookies are as tasty as they are healthy. Here’s what you need for 30 cookies:

2 cups cooked quinoa
2 cups almond meal
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup canned pumpkin
1/3 cup coconut crystals
1 teaspoon vanilla extract
2 organic, omega 3 eggs
2 tablespoons coconut oil
1 cup mini dark chocolate chips, divided

1. Preheat oven to 350 degrees F. Grease two cookie sheets with coconut oil. Set aside.
2. In a medium bowl, combine the cooked quinoa, almond meal, salt and pumpkin pie spices. Mix well.
3. In another medium bowl, combine the canned pumpkin, coconut crystals, vanilla extract, eggs and coconut oil. Mix well.
4. Combine the dry ingredients with the wet ones and then fold in 1/2 cup of the dark chocolate chips. Place and flatten with a tablespoon on the prepared cookie sheets. Bake for 20 minutes or until golden. Allow to cool for 15 minutes on the sheet before transferring to a cooling rack.
5. In a double boiler, or simply by placing a small saucepan in a skillet of water, over medium-low heat, melt the remaining 1/2 cup of dark chocolate chips. Drizzle over the cookies. Transfer the cookies to the refrigerator for 20 minutes or until the chocolate has hardened.

One cookie equals: 96 calories, 6g fat, 20 mg sodium, 8 g carbohydrates, 1g fiber, and 4g protein

Refine Fitness Studio

These fall cookies are as tasty as they are healthy. Here’s what you need for 30 cookies:

2 cups cooked quinoa
2 cups almond meal
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup canned pumpkin
1/3 cup coconut crystals
1 teaspoon vanilla extract
2 organic, omega 3 eggs
2 tablespoons coconut oil
1 cup mini dark chocolate chips, divided

1. Preheat oven to 350 degrees F. Grease two cookie sheets with coconut oil. Set aside.
2. In a medium bowl, combine the cooked quinoa, almond meal, salt and pumpkin pie spices. Mix well.
3. In another medium bowl, combine the canned pumpkin, coconut crystals, vanilla extract, eggs and coconut oil. Mix well.
4. Combine the dry ingredients with the wet ones and then fold in 1/2 cup of the dark chocolate chips. Place and flatten with a tablespoon on the prepared cookie sheets. Bake for 20 minutes or…

View original post 91 more words

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s