Snickerdoodle Quinoa Cookies (Gluten-free, Vegan / Plant-based

• Vegan
• Gluten free

• Produce

  • 1/2 cup Dates, pitted packed, and soaked

• Condiments

  • 2 tbsp Maple syrup
  • 1/3 cup Vegan butter / spread

• Pasta & Grains

  • 1 cup Sprouted quinoa, cooked

• Baking & Spices

  • 1/4 tsp Cinnamon
  • 1/3 cup Coconut palm sugar
  • 2 1/2 tsp Vanilla, pure

• Nuts & Seeds

  • 1 cup Cashews, raw
  • 1/2 cup Coconut flakes

• Liquids

  • 2 cups Water

Found on nutritionicity.com

Description

Directions

• 1) Place cashews and dates in a microwave-safe bowl and cover with water (preferably filtered). Place in microwave for 2 to 2 1/2 minutes on high. Then soak for about 20 minutes until softened. For a non-microwave version, either warm on stovetop or place bowl in refrigerator and soak about 8 hours, but no more than 12 hours.
• 2) In a medium saucepan combine sprouted quinoa, water, 1 1/2 teaspoons vanilla, and 1 tablespoon maple syrup. Place over a medium-high heat and bring to a boil. Cover and reduce heat to low, and allow the quinoa to simmer until water is completely absorbed, approx. 15 minutes based on quantity. Stir occasionally through this process. Remove from heat and allow to sit for 5 minutes or more to assure all moisture is evaporated.
• 3) While cooking quinoa, drain cashews and dates and place in food processor. Pulse or blend until pulverized (see picture in post). Add vegan butter, coconut flakes, coconut palm sugar, 1 teaspoon vanilla, and remaining 1 tablespoon maple syrup. Blend until smooth.
• 4) Place cooked quinoa in a large mixing bowl. Add wet mixture (reserving about 1/4 cup to allow for variance in moisture level in quinoa) to quinoa and stir in thoroughly with a wooden spoon. If mixture seems dry, add an additional amount of the wet mixture and stir well. See picture in the post for ideal texture of cookie dough.
• 5) Using a 1 inch melon ball scoop, place dough on parchment lined baking sheets. Resist the temptation to make a larger cookie as cookies will not bake properly. Flatten dough balls to about 1/4 inch thickness (see picture in post). In a small bowl, mix 1 tablespoon coconut palm sugar with 1/4 teaspoon cinnamon and use to sprinkle on top of cookies. Bake at 350 degrees Fahrenheit for about 26 minutes. There may be a variance in cooking time. When cookies are brown and firm remove from oven and allow to sit on baking sheet for an additional 10 minutes, then transfer to cooling rack. Recipe yields about 42 cookies.