Today’s, bake is a vegan quinoa cookies prepared with flax egg and coconut oil. I used regular chocolate chips and can be made vegan replacing it with vegan chocolate. These cookies have a very soft texture and crumble very fast. This is the first time I used Quinoa flour and loved the nutty flavor.

Source: My Darling Vegan who adapted from here
Total Time: 20 minutes
Preparation: 10 minutes
Baking Time: 10 minutes
Yields: 12

Ingredients:

• 1 cup Quinoa Flour
• ½ tsp. Baking Soda
• ½ tsp. Baking Powder
• ¼ tsp. Salt
• 1/3 cup Coconut Oil, melted (I microwaved it for 20 – 30 seconds)
• ½ cup Brown Sugar, packed (I used dark brown sugar)
• 1 Flax Egg (1tbsp. flax meal + 3 tbsp. water beaten)
• 2 tbsp. Peanut Butter
• ½ tsp. Vanilla Extract
• ½ cup Chocolate Chips (I used semi sweet)
• ¼ cup dry roasted Peanuts
• Sea Salt to sprinkle on top of the cookies

Preparation:

• Preheat the oven to 350F. Line a large baking sheet with parchment paper and set aside.
• In a bowl combine quinoa flour baking powder, baking soda and salt.
• In another bowl whisk together sugar, flax egg and coconut oil.
• Add peanut butter, vanilla extract and stir to combine.
• Gently fold flour into wet ingredients.
• Stir in chocolate chips and peanuts.
• Scoop cookies onto baking sheet, about 2 tbsp. per cookie, flatten slightly and sprinkle sea salt on each cookie.
• Bake for about 10 minutes in a preheated oven until slightly brown on the edges. Cookies will feel slightly underdone but will continue to cook and harden as they cool.
• Let cool for 5 minutes on baking sheet and transfer to a wire rack. Cool completely and store in an air tight container.

Note:

• Use store bought quinoa flour as it is superfine.
• To make flax egg, combine 1 tbsp. of ground flax seeds with 3 tbsp. of water. Whisk together until it becomes gelatinous.

This day in 2013: Choco Flan

Events: This goes to Bake Fest #38, an even initiated by Vardhini. This is also my today’s post for Bake-a-thon 2014