Quinoa is a superfood staple and is often consumed in place of rice. However, the versatility of quinoa is highly underrated, as it stretches into the dessert category quite seamlessly, like in this cookie recipe.

Quinoa’s nutty overtones and soft texture provide added flavor and texture to your favorite cookie recipe. This recipe for almond butter quinoa cookies is vegan, sugar-free and high in fiber and protein – it’s the perfect way to start the day or stave off mid-day hunger. Enjoy!

Quinoa Cookie Recipe with Almond Butter, Cacao Nibs, Coconut and Cranberry

Makes about 20-24 cookies

Ingredients

• 2 cups quinoa, cooked according to package instructions, then cooled
• 1/2 cup raw almond butter
• 1/3 cup raw honey or maple syrup
• 1 cup rolled oats
• 1/2 cup dried, unsweetened, shredded coconut
• 1 teaspoon vanilla extract
• 1/4 cup cacao nibs
• 1/4 dried unsweetened cranberries

Directions

Preheat oven to 200 degrees Fahrenheit. Fold all the ingredients together in a large bowl until evenly combined but not overly mixed. Line a cookie sheet with parchment paper and form small 1-2-tablespoon balls and place on the cookie sheet. Flatten the tops to the palm of your hand. Bake for 1 hour, or until aromatic and slightly browned, but not burned.

Aylin Erman is founder of GlowKitchen. There she shares step-by-step picture recipes of her plant-based creations. Aylin lives and works in Istanbul as a writer and editor at the country’s first-ever green-living and sustainability platform, Yesilist. Like her on Facebook and follow her on Twitter to keep up with food news and recipes.

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Image: Kimberly Vardeman

The post Quinoa Cookie Recipe with Almond Butter, Cacao Nibs, Coconut and Cranberry appeared first on EcoSalon.

Since its introduction in 1912, NaBisCo’s Oreo cookie has becoming the best selling cookie of the 20th century in the U.S. This classic snack – crème smeared between two chocolate discs – is a childhood classic. But despite its popularity in numbers – more than 362 billion Oreos have been sold since 1912 – the cookie isn’t winning friends among health enthusiasts.

The first listed ingredient in Oreos is sugar. Other offenders include enriched flour, high-fructose corn syrup and artificial flavoring. One serving of Oreos equates to three cookies, which together contain 7 grams of fat, 2 of which are saturated, 25 grams of carbohydrates, 1 gram of fiber, 14 grams of sugar, 1 gram of protein, 160 milligrams of sodium, and traces of calcium and iron.

Overall, the cookie is devoid of any significant nutrition and packed with empty calories and low-quality carbohydrates that only spike blood-sugar levels rather than add digestion-friendly fiber. The solution is to get as simple and pure as possible. The following recipe is an almost-raw, vegan version of Oreos, without the sugar and flour. Coconut butter is a rich and decadent alternative to the vanilla crème, while a walnut and date mixture become the ultimate power couple for the discs. The result is a denser, more satisfying treat that fills you up with enzymes, nutrients, and taste!

Pair with a glass of warm vanilla almond milk if you’re feeling the occasion!

Vegan Oreo Cookies

Makes 10-15 cookies

Ingredients:

For the chocolate wafers

• 1 cup walnuts
• 8 Medjool dates, pitted
• 1 tablespoon of cocoa powder
• Dash of sea salt
• 1/2 teaspoon of vanilla extract

For the vanilla crème filling

• 1/2 cup coconut butter

Directions:

For the filling, process all ingredients until the mixture forms a ball.

Roll out the walnut mixture so that it is about 1/2-inch thick. Place in the freezer for about 30 minutes, or until hardened and easier to work with.

Use a 2-inch diameter cookie cutter to form discs.

Place 1 teaspoon of coconut butter between two discs and press both sides of the cookie together so the cream flattens and resembles an Oreo.

Enjoy the healthy fats of the walnuts and coconut butter as well as the fiber and potassium founds in the dates. This is a much healthier and more satisfying alternative to the virtually nutritionally-devoid Oreo cookie.

Store these in a refrigerator to prevent the coconut cream from getting too soft or melting.

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

Photograph source: So Good Blog

The post Nutritional Breakdown: The Oreo Goes Gluten-Free appeared first on EcoSalon.