Protein-Packed Chocolate Quinoa Cookies

So far, on this blog, I’ve avoided cookies. I have some good excuses—no children at home anymore and, well, fear of the Cookie Monster.

You know this ogre.

She has tentacles that go straight into your sweet tooth and carb cravings. You will try to quit after one or two cookies while the monster manipulates your taste buds so that the first cookie—nay, the first bite—creates a powerful urge to keep right on going.

For those of you who can eat a whole bag in one sitting—YOU ARE NOT ALONE!

So I’ve avoided cookies for good reasons. Then I spotted a recipe that had good health and diet potential because of the quinoa which is high in protein and, therefore, stomach-filling. I did some adjusting to give it even more protein and reduce calories, and I kept the sweetness at a low ebb so it wouldn’t arouse the sleeping, but ever vigilant, monster.

My spouse was the first sampler. “It’s good,” he said, “but I thought it would be sweeter. Cookies are usually sweeter.”

See how the food manufacturers have trained our palates?

Printer-friendly recipe

Ingredients

  • 1 cup cooked quinoa
  • 1 banana, mashed or pureed
  • ¼ cup almond meal
  • ¼ cup white bean flour
  • ¼ cup sweetener (For Weight Watchers: I used Spenda Brown Sugar Blend.)
  • 2 tbsps. applesauce, unsweetened
  • 1 tbsp. cocoa powder
  • 2 tsp. vanilla
  • 1 tsp. ground cinnamon
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • Pinch of salt
  • Cooking spray

Directions

  1. Mix all ingredients together.
  2. Drop cookies from a spoon onto a sprayed cookie sheet.
  3. Cook in a 350° F oven for 20 minutes.
  4. Remove from sheet and cool on racks.

For Weight Watchers: The total point count for this recipe is 14.25. The points per cookie depends on how many you make. I used a soup spoon to drop the cookies and ended up with 21 cookies—hence a value of approximately .75 per cookie.

(Adapted from “Never Let Go Quinoa Cookies” at the Dig Into Books blog.)

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25 thoughts on “Protein-Packed Chocolate Quinoa Cookies

    • And thank you for coming up with the original. I didn’t go into the particulars on the post, but one important way that I adapted your recipe for dieters was to use bean flour, which provides low-cal protein, for the additional almond meal, which, although delicious, is very a very high-calorie protein source because of its fat content. Unfortunately for us GF dieters, a lot of dessert recipes rely on almond meal. Thought you might be interested. 🙂

  1. Thank you for visiting me. I am going to try your wonderful sounding cookies with barley flour (which I love) and Xylitol, since I can’t have sugar or artificial sweeteners. Will let you know how they fare! By the way, almond meal is high in ‘good’ fats. Don’t worry about that at all.
    Cheers!

    • Thanks for visiting, I’m sure your version will be great. I agree that nut fats are “good” fats. The trouble with dieting is that all fats–good and bad–get counted the same way…depressing, huh?

  2. These look so good. It’s funny– as I cut sugar more and more out of my life, I find my sweetness tolerance going down. You’re so right about all the manipulation by those food manufacturers. Sugar is in everything!

    • It sure is and under many different names so that sometimes it can be hard to realize it’s there. Also now that I don’t eat processed food, I find restaurant and other products way too salty.

    • You’re welcome and thanks for visiting. These cookies are good and filling, which was partially the point. In fact, I’m starting to use more bean flour because these cookies were so successful.

    • I read your post about your oven and had to laugh. Of course, your stove could have just gone into shock at your unexpected behaviour. 🙂 Hope you can adapt the cookies. Another recipe you may like is my Quinoa Brownies.

      • Gods, I know. I was laughing so hard at my baking adventures that I *had* to post about it. It was just too much!

        I’m definitely going to try to adapt these cookies – they look way too good to not try!

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