Vegan Oat and Quinoa Cookies
Ingredients
- 1/2 cup coconut oil, room temp
- 1 1/2 cups coconut sugar
- 1/2 cup olive oil
- 2 tsp vanilla extract
- 1 cup oat flour
- 1 cup quinoa flour
- 1/2 cup tapioca flour
- 1 Tbsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 1/4 cup water
Preparation
Preheat your oven to 180C and line a baking tray with parchment paper.
In an electric stand mixer fitted with the paddle attachment, add the oil and sugar and mix on medium for 5 minutes until creamy. Scrape down the sides and bottom of the bowl to make sure everything is incorporated. Slowly add the olive oil and vanilla until well mixed.
In another bowl, whisk together the flours, cinnamon, cardamon, baking powder, baking soda, salt and nutmeg.
Pour the flour mixture into the sugar mixture and mix on low until the cookie dough is well blended. Add in the water and mix for about 2 minutes.
Chill the dough in the fridge for a couple of hours before baking.
Roll 2-tablespoons into balls and allow 5 cm of space between them on the baking sheet.
Bake for 12 minutes, and allow the cookies to cool completely on the baking sheet.
Notes
Although commonly classified as a grain, quinoa is actually a seed. Oats are an ancient grain which are roasted after harvest giving them a distinct flavour.
Fat. 100g of oats has more fat than quinoa, but it’s the good stuff.
Fibre. Although oats have a lot more fibre, the insoluble fibre in quinoa is associated with reduced risk of diabetes. The soluble fibre in oatmeal, beta-glucan, is known to reduce cholesterol levels and prevent blood sugar and insulin spikes.
Protein. Quinoa has a little less protein than oats, but it’s considered a complete protein source – providing all the essential amino acids including a good amount of lysine.
Carbs. Oats have more than double the number of carbohydrates than quinoa, but they won’t make you fat!
Gluten. Quinoa is gluten free. By nature, so are oats but most oats are processed in facilities with other gluten-containing cereals so there is always a risk of contamination. If you’re allergic, be sure to look for the gluten-free just to be safe.
