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Just Because

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I wake up in the morning and consult the Google calendar. Lately I’m not sure how I could make much of anything happen without it. Tasks are driven largely by to-do lists with breaks for an occasional lunch. And lots of granola baking in between. My yoga teacher hasn’t seen a whole lot of me, and Sam and I finally went grocery shopping for real last night (it’s been awhile). This time of year seems populated by things that other people need done: from the farmers market organizers to new Marge vendors and book-related emails  – there’s a lot to tend to. That is, until the craving to bake cookies strikes on Sunday night and it seems that, actually, everyone can wait.


20130520_BlogChocolateChipQuinoaCookies-110This newfound uber-busyness is largely because the farmers market season has started for Marge, so the week is dotted with new markets, new baking days, and lots of errands. Regardless, we’re going to try and sneak away on Saturday night for a quick camping trip. Preferably with cookies, a little flask of bourbon, some oats for morning oatmeal, a good flashlight and a few books. Sam wants to cook steak over the coals — I’m nervous about that and am voting for pesto pasta instead. We’ll see who wins out.
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Ultimately, I suppose, it really doesn’t matter because we’ll be in the woods without email. And sometimes when everyone else needs something from you (and needs it now), it’s really nice to just close the computer screen, put on a Townes Van Zandt record, and do something for no other reason than ‘just because.’  Like getting out in the woods or baking cookies. I hope you enjoy a long weekend, too. And that you answer to no one other than yourself. For at least a day.

A quick note on these cookies: These were inspired by a cookie recipe on Sprouted Kitchen last week for Mapled Chocolate Chip Cookies. For ‘just because’ cookies, these may seem a little high maintenance on first glance. But they’re really not. The method is a wet/dry ingredient affair, but I do understand that all of the ingredients may not be in your cupboards. Quinoa flakes are so wonderful in baked goods — they add a nice, chewy texture and a good hit of protein. They’re easy to come by in gourmet or natural grocery stores but if you can’t track them down, feel free to substitute rolled oats (not instant) instead. If you don’t have almond meal, simply grind raw almonds down in your food processor until a fine powder forms. As for flax seeds, they’re optional. They add a nice crunch that I really love, but you could also grind them into a powder and fold them in that way instead; your body will absorb the nutrients more readily, but you’re sacrificing that beloved crunch. And I choose crunch. Ultimately, for this weekend at least, choose what makes you happiest.

Nutty Dark Chocolate, Coconut Quinoa Cookies
As with all of my recipes, substitute away as you wish. If you like raisins or dried cranberries, you could fold those in in lieu of chocolate chips. Instead of pecans, chopped hazelnuts would be dreamy. As would walnuts. And instead of whole-wheat flour, spelt flour would be a great swap. You’re going to pull these cookies out of the oven and they’re going to seem not quite done — they’ll firm up slightly as they cool, and they’re oh-so-wonderful when they sag a little in the middle. They’re much softer and chewier than they are firm and crisp — just how I like them. I think that you will, too. 

Makes: (15) 3-inch cookies

1/2 cup (1 stick) plus 2 tablespoons unsalted butter, softened
1/2 cup natural cane sugar (like turbinado sugar)
1/2 cup brown sugar
1 egg, lightly whisked
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
1/2 cup almond meal
3/4 cup quinoa flakes
3/4 cup whole-wheat flour
1 teaspoon baking soda
1 cup chopped dark chocolate (or chocolate chips)
1/2 cup unsweetened flake coconut
3 tablespoons flax seeds, optional
1/2 cups pecan halves, chopped
flaky salt (like Maldon), to top (optional)

Preheat the oven to 350 F and line 2 baking sheets with parchment paper or line with an oven-safe baking mat.

Using a stand mixer fitted with the paddle attachment or hand beaters, cream the butter and both sugars on medium speed until they’re pale and fluffy. Add the egg, vanilla and salt and mix until just combined.

In a medium mixing bowl, whisk together the almond meal, quinoa flakes, whole-wheat flour, and baking soda.  Fold the dry ingredients into the wet ingredients. Add the chocolate, coconut, flax and pecans and fold a few times to combine – be careful not to over mix. Cover and place in the refrigerator to chill for at least 30 minutes and up to overnight.

Form a heaping tablespoon of the mixture into a ball and place on the baking sheet, 1 ½-inches apart. Flatten very gently with the palm of your hand and sprinkle the tops with flaky salt. Bake for about 12-14 minutes, or until golden on top (they may seem a touch underdone, but they’ll continue to crisp up as they cool).

Remove from the oven and cool on baking sheets for 10 minutes before transferring to a wire rack to cool. Store in an airtight container for up to 5 days.

  1. Posted May 23, 2013 at 9:47 am

    These cookies look wonderful Megan. There is something so dreamy about your recipes – I can’t quite put my finger on it. Maybe it’s the words that accompany them, but you always manage to make me feel this intense need to race home and bake/cook up each dang thing immediately. I am afraid for your cookbook (a good kind of afraid) – I may need to just take a week off work to make everything!
    Have a lovely “unplugged” weekend. Sounds like you deserve it!

  2. Posted May 23, 2013 at 9:56 am

    These look great! I’ve never baked with quinoa flakes – are they a pretty straight substitute for rolled oats in other recipes too?

  3. megang
    Posted May 23, 2013 at 10:02 am

    In forgiving baking recipes (cookies, quick breads, muffins) — they should be a pretty straightforward substitue. You can make a porridge from them, too (just like oatmeal) .You can fold them into homemade granola. They’re great! Enjoy.

  4. Posted May 23, 2013 at 10:40 am

    I found quinoa flakes a few weeks ago. Not my favorite for breakfast (I think I like regular quinoa better) but amazingly I have pretty much everything I need to make these. I don’t even need an excuse since they are just because cookies :) Thanks!

  5. Posted May 23, 2013 at 10:57 am

    Steaks over the coals, these cookies, books and no internet, sounds like a dream date with your other half! I never saw flakes, but we here have puffed quinoa, like puffed rice. Wonder how they will do in this recipe.

  6. Posted May 23, 2013 at 12:18 pm

    These sound so perfect!!

  7. Posted May 23, 2013 at 12:57 pm

    I have all of these things! Silver lining of this weird late spring cold snap we’re having in Chicago: soup and baking are back for a day or two! Thanks for the recipe!

  8. Posted May 23, 2013 at 10:59 pm

    What an absolutely gorgeous idea. I’ve been using quinoa flakes in granola so have a large pack in the cupboard which could easily be turned into cookies instead. Have a lovely camping trip!

  9. Colleen
    Posted May 24, 2013 at 6:09 am

    Love this post. I’m writing to you from the air – somewhere over northern Florida headed to Tampa. You point about closing the computer screen and doing things “just because” is perfect. Time to start this vacation! Enjoy your long weekend.

  10. Posted May 24, 2013 at 7:46 am

    These little morsels feel indulgent and healthy all at once. The perfect treat!

  11. Posted May 25, 2013 at 3:27 am

    These cookies look utterly beguiling. I can totally understand the whole busy-ness of life and needing to get away from everything. I really love taking off for a few days, just to breathe and to be.
    I hope you get the rest and refreshment that you need.

  12. Posted May 28, 2013 at 11:25 am

    These cookies are heading straight to the top of my “must make” list. Mmmm.

  13. Posted May 28, 2013 at 12:51 pm

    yes! I made a second batch of ours soon as the first batch was finished. I tried a GF route and then put chocolate coconut ice cream between them – that was my favorite. We’ve kept the batter in the fridge, making two big ones at a time in the toaster oven so we can have them warm. Oh yes. I can’t wait to try them with the quinoa flakes! Great idea. Hope you get some rest. Never feels good to be plagued by lists. Even if they exist, hope you can ignore them for just a day and enjoy. xo

  14. Natasha Minocha
    Posted May 29, 2013 at 7:01 am

    Gorgeous cookies..indulgent and healthy all at once! Could I substitute regular quinoa instead of the flakes? We don’t get quinoa flakes in India and I really have been wanting to use quinoa in regular baking.
    Thanks

  15. megang
    Posted May 29, 2013 at 7:11 am

    Hi, Natasha! Thanks so much for your note. You know, unfortunately regular quinoa is definitely going to act differently in these cookies. I’ll work on a recipe for regular quinoa in something delicious; in the meantime, I’d use rolled oats in these cookies if I were you. Enjoy your week! ~mg

  16. megang
    Posted May 29, 2013 at 10:47 am

    Sara: I’m ready for a second batch myself! They are so, so delicious. I want to use a little teff flour next time …. oh the options! But I think keeping a little batter in the fridge is the way to go. Warm cookies at night? Yes! Hope all is well with you and you guys are enjoying some early summer sun (we’re not but we like to live vicariously through you CA folks). xox

  17. megang
    Posted May 29, 2013 at 10:48 am

    Enjoy, Joanna!

  18. megang
    Posted May 29, 2013 at 10:49 am

    Thanks so much for your sweet comment, Erin. Enjoy the cookies, ~mg

  19. megang
    Posted May 29, 2013 at 10:49 am

    Colleen: A comment from the air: I’m honored! So glad you enjoyed the post, and even more — that vacation is treating you well. ~mg

  20. megang
    Posted May 29, 2013 at 10:50 am

    Thanks so much, Kate. Yes quinoa flakes have been sneaking into quite a few things around here lately. Hope you’re enjoying your week! ~mg

  21. megang
    Posted May 29, 2013 at 10:51 am

    Hooray, Elizabeth! Hope you liked the cookies. And hoping we both get a little sun one of these days soon! ~mg

  22. megang
    Posted May 29, 2013 at 10:51 am

    Hi Paula: I think puffed quinoa will act a bit differently as they won’t soak up the moisture as much as quinoa flakes will. That being said, I’m dying to know how they’d turn out! If you try them, let me know. Enjoy your week, ~mg

  23. Posted May 29, 2013 at 11:06 am

    Perfect! Thank you!

  24. Natasha Minocha
    Posted May 30, 2013 at 9:12 am

    Thanks Megan! Look forward to your quinoa based recipe. Having very recently stumbled upon your blog, am totally loving it! Really enjoy this space, apart from the wonderful recipes, there is this sense of calm here.

  25. Posted May 30, 2013 at 11:12 am

    I wholeheartedly agree. Sometimes, everyone else can wait. A cookie beckons!

2 Trackbacks

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