Snacks

GF Apple Cinnamon Quinoa Cookies

Quinoa flour tends to have a slight aftertaste that usually does not appeal to many. I fall in that category. Whenever I dabble with the quinoa flour, most of the result goes in the bin, whereas the remaining times, more effort is gone into masking the taste. For these gluten free cookies, I have used quinoa flour mixed with rolled oats and to mask “the taste” I used extra vanilla, cinnamon, nutmeg and orange zest. You could also use a few drops of orange extract to further help mask the taste – I realise I perhaps may be pissing off the quinoa fans by this post, but I am only speaking from my own tastebuds and hence providing a few reasonable solutions!

Eating healthy does not come naturally to me and requires a great deal of effort. As writers and creative beings, it’s so easy to get caught up in the flow while seated (or laying in bed) with the laptop or notebook (or novel), and sort of… ignore what one should do/eat/sleep/exercise. Our lifestyles and routines are chaotic, unreasonable and at times obsessive – we go after each project with heart, soul + energy – and hence each day is different. It’s a thrilling adventure, but the body tends to suffer the side effects (and personal life!). So these cookies are ideal for people like me – at least get something good into the system (instead of Cheetos).

The Recipe
Serves 12

Ingredients

  • 1 1/2 cups shredded apples
  • 1 egg
  • 1/2 cup coconut oil
  • 1/3 cup honey
  • 2 tsp vanilla extract
  • 1 tsp chia seeds
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp orange zest
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup quinoa flour
  • 1 cup rolled oats (gluten free)
  • 2 tbsp cacao powder (optional)
  • 1/4 cup dark choco chips or cacao nibs (optional)

Instructions

  • Line your baking tray with parchment paper and preheat the oven to 200C.
  • Whisk the honey, oil, egg, chia seeds and vanilla until well combined.
  • Add the shredded apples, cinnamon, nutmeg, zest and whisk.
  • Then fold in the remaining dry ingredients; the batter will be more on the wet side.
  • Scoop out 12 cookies using a regular sized ice cream scooper and place on baking tray, or 24 mini cookies with a mini ice cream scooper.
  • Bake for 15 minutes and then leave on the tray for another 15 minutes before removing and placing on a cooling rack.
  • Store in airtight box.