Dark Chocolate Quinoa Oatmeal Cookies

I’ve lived in Colorado for a little over 4 years, but the bipolar spring weather still throws me for a loop. It was 65 Friday morning, by the evening we had snow fluttering down over the flatirons and right now I’m looking at over a foot of snow piled on top of my poor garden. My wardrobe took a 360° change  – I went from running in shorts, basking in the sunshine to covered head to toe in fleece blanket, typing this post by the wood stove.

But the cold weather does have its perks. Like the food (it’s always about the food with me, right?). Cold days just beg for warm, cozy dishes. Jesse might argue that the best perk of cold days is staying inside and playing video games or watching movies. (Also I’m pretty sure he hates when I ask him what he’d like for dinner, as he’s taking his first sips of morning coffee). But me, I’m all about that cold day comfort food.

Cookies will be baked. Their aroma lingering in the buttoned up house. Cozy curries simmering, their spices filling the air and our bellies.

These cookies, right here. And that curry, right over there. To be exact.

These cookies, in my opinion, count as a hearty healthy snack, or dare I say it – breakfast cookie, because they are chuck full of whole wheat, quinoa and antioxidants from those extra dark chocolate chunks. The protein makes them an amazing snack for runners. Sweet, yet hearty enough so that you aren’t crashing from the sugar an hour later. And they puff up into cookie pillows that have a satisfying crisp outside and chewy inside.

This recipe is also delicious with added flax seeds, chia or your choice of nut (almonds and walnuts are superb!). Just limit your add ins to 1/2 cup and add an additional tablespoon or two of milk to hold everything together.

And yes, it it’s okay to be jealous of that gorgeous brick wall in our dining area. The guy who remodeled this condo had some serious hipster vibes going on.

Dark Chocolate Quinoa Oatmeal Cookies

1/2 cup whole wheat flour
1/2 cup all purpose flour
1 cup rolled oats
1/4 cooked quinoa*
1/4 cup coconut milk or almond milk
6 tablespoon honey**
1.5 teaspoon cinnamon
1 teaspoon vanilla extract
1 egg***
1/4 cup coconut oil (liquid form)
3/4 teaspoon baking powder
1/3 cup chopped dark chocolate****

Preheat Oven to 350°

Combine coconut oil, honey (and coconut sugar if you opted for that variation), vanilla, cinnamon and egg. Stir in milk. Fold in all flours, oats, quinoa and baking powder. Add chocolate chunks. On a cookie sheet lined with parchment paper or a silicone mat, scoop and place 1 inch balls of dough. Cookies should puff up, not spread. Cook for 10-12 minutes. Yields 12-15 cookies.

Notes:

*it is important that your quinoa is cooked, cooled and all extra water is squeezed out.
**if you can sub 6 tablespoons coconut sugar or split it 3 tablespoons coconut sugar and 3 tablespoons honey. I haven’t tried maple syrup, but I imagine that is also delicious. You might need to up the flour amount by a tablespoon or two though.
***you can make this recipe vegan by subbing a flax egg for the egg egg. Also, depending on your feelings towards honey, you can sub 6 tablespoons coconut sugar.
**** you can use chips, but in my humble opinion, a chopped up dark chocolate bar (62-70% is ideal, I love using Chocolove bars) is far superior to chips.

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