Disclosure: I received no compensation for writing this post, but I did receive whole grains products at no cost to me as an ambassador. I developed this recipe for the “Make the Switch” campaign since I’m a 2014 Whole Grains Ambassador for the Whole Grains Council. This recipe is an entry into a recipe contest for a potential prize. All opinions are 100% my own.
Right now, I want nothing more than comfort food. It feels like 100 degrees outside, but with crisp, fall weather on the horizon, I’m in the mood to practically live in my kitchen right now. I mentioned that there would be quite a bit more baking on the blog, and well…here’s more of it! This time, however, I’m pushing all-purpose flour to the side and giving you guys quinoa cookies.
No, really. These cookies aren’t exactly diet-friendly (hello PB and M&Ms!), but they do make use of whole grains, which is a great thing to incorporate into every day recipes. As a whole grains ambassador, I was challenged to “Make the Switch” to whole grains using a well-known dish to celebrate Whole Grains month in September. I decided to bake up these chewy quinoa monster cookies, since monster cookies are one of my favorite cookies. You can’t go wrong with peanut butter, M&Ms and raisins. So tasty!
Check out the other 15 bloggers who came up with fantastic ideas for all of us to make the switch towards using whole grains. There’s everything from soups to entrees to dessert! So many wonderful ideas. I’m so excited to be included in this group of bloggers, and I hope some of these recipes inspire you all in the kitchen to try more whole grains in your every day cooking/baking.
Now, you may notice that there is a way to VOTE for your favorite recipe by a blogger. One lucky voter could win $500, along with a prize package of whole grain products! I’d really appreciate your vote for my recipe, if you have a moment. The top 5 blogger recipes voted through by readers will be judged in a recipe contest, and the winning bloggers from the resulting contest will win some great cash prizes as well! Voting is open now through September 30th (official rules and further details are linked on the voting website). 🙂
Now, this recipe….
Y’all. I really was worried about developing a recipe for quinoa cookies, because I’ve never used quinoa in a dessert, but they came out SO chewy and decadent. My husband brought these to his work, and his coworkers loved them! These quinoa cookies went just as fast as the usual baked goodies that I send to work with him. And yeah…I really did eat three of these the night I made them. They are fantastic!
Again, thanks in advance for reading this post and for potentially voting for my recipe! I really appreciate your support!
Chewy Quinoa Monster Cookies
Source: A Nifty Foodie Original
(makes about 30 cookies)
- 1 ¼ cups peanut butter (not natural)
- 1 large egg
- 1 cup granulated sugar
- ¼ tsp. salt
- 1 tsp. vanilla extract
- ¾ tsp. baking soda
- 1 cup pre-cooked and cooled quinoa
- 1 cup candy coated chocolate candies (like M&Ms)
- ½ cup semi-sweet chocolate chips
- ¼ cup raisins
- Preheat your oven to 350 degrees F. Line two cookie sheets with parchment paper or a silicone baking sheet and set aside.
- In a large bowl, stir the peanut butter, egg and sugar together for a minute or so, until everything is thoroughly mixed. Add in the salt, vanilla extract and baking soda and mix until just combined.
- Gently stir in the quinoa, candies, chocolate chips and raisins, until just combined.
- Using a standard size cookie scoop, scoop the cookies about 1 ½ inches apart on the baking sheets.
- Bake the cookies for 13-15 minutes, and keep them on the cookie sheet for another 10 minutes out of the oven, to continue the baking process and to allow them to set a bit. They will be very soft just out of the oven, so those extra 10 minutes allows them to be easily transferred. After the 10 minutes, place them on a cooling rack to finish cooling. Bake the rest of the cookies on one of the cookie sheets once the first batch has cooled enough to free up the pan.