Eggless Quinoa Nutella Cookies

After three days of rich chocolate bakes, today I have slightly healthier version of cookies. These cookies do have butter but the whole wheat flour and quinoa make it a bit healthier. I have some quinoa flour leftover from this bake and I have to use it up very soon. This flour is expensive and do not want it end up in the trash can in few weeks. While I was thinking how I could use up the flour, I remembered the quinoa cookies Mir had given us last Fall. I liked the nutty flavor of quinoa and tried it. Quinoa is an acquired taste and everyone might not like it. I made these last weekend when my nephew was here and he liked them. I made half the recipe and followed it to the T. Colorful appetizer plates in the below image are one of the gifts Kamalika gave during BM meet in Chennai. It is a set of 4 plates and I used 3 of them. Thanks Kamalika for these colorful plates!

Eggless Nutella Quinoa Cookies, Eggless Cookies, Quinoa Cookies, Blogging Marathon, Baking Marathon, FireUpYourOven

Source: Chef Mireille
Total Time: 25 minutes
Preparation: 10 minutes
Bake Time: 15 minutes
Yields: 16 depending on the size

Ingredients:

  • ¼ cup or ½ stick Butter, softened (I melted it in the microwave for 20 seconds)
  • 97.5 grams or ¾ cup Whole Wheat Flour (I used atta/chappati flour)
  • 94.5 grams or ¾ cup Quinoa Flour
  • ½ tsp. Baking Powder
  • 1/8 tsp. Baking Soda
  • 1/8 tsp. Salt
  • 75 grams or 3/8 (half of ¾ cup) cups firmly packed Brown Sugar
  • ¼ cup Nutella
  • 1/3 (to be precise 3/8) cup Apple Sauce
  • 1 tsp Vanilla Extract

Preparation:

  • Preheat the oven to 350F.
  • Spray a large cookie sheet with cooking spray and keep aside.
  • In a bowl mix together the flours, baking soda, baking powder and salt.
  • In another large bowl beat together butter and brown sugar until creamy.
  • Add Nutella, apple sauce and vanilla extract and beat well.
  • Add flour and beat until the flour is just incorporated.
  • Using a table spoon or an ice cream scoop, scoop out dough and place it on the cookie sheet. I used an ice-cream scoop, about ½ a scoop per cookie. The cookies in the picture are slightly bigger that the actually cookies. For the first 4 cookies I used ¾ of a scoop and for the rest I used ½ a scoop. Smaller cookies were looked more appetizing than the bigger cookies. I would say ½ a scoop would yield 16 cookies and using ¾ of scoop per cookie would yield about 10 cookies.
  • Dampen fingers and lightly shape and flatten the cookies.
  • Bake for 10-15 minutes until cookies are set. I baked for 15 minutes.
  • Cool the cookies completely on the cookie sheet and store in an airtight container.

This day in 2011: Vegetable Sweet Corn Soup
This day in 2014: Litti Chokha from Bihar

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

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