Best Dr Oz Quinoa Chocolate Chip Cookies Recipes

QUINOA CHOCOLATE CHIP COOKIES

Steps:

• Place the quinoa in a dry pan over medium heat. Cook, stirring occasionally, until the quinoa is evenly toasted and beginning to pop, 3 to 4 minutes. Remove from the heat and allow to cool completely.
• Add the melted butter, coconut sugar and vanilla extract to a medium bowl. Using a rubber spatula, stir to combine and soften the sugar. Add the egg and egg yolk and stir until smooth. Add the almond flour, coconut flour, baking soda and salt and stir until it forms a soft dough. Add the chocolate chips and quinoa and stir to evenly distribute. Refrigerate for at least 4 hours or up to overnight.
• Preheat the oven to 350 degrees F.
• Line 2 rimmed baking sheets with parchment paper. Scoop 1/4-cup balls of cookie dough evenly onto the baking sheets leaving 2 inches between each scoop. Flatten them slightly. Bake, rotating halfway through, until the edges are just set and the centers are still slightly underdone, 13 to 15 minutes. Allow to cool for 10 minutes on the baking sheets, then remove to a wire rack to cool completely.

QUINOA CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with baking parchment paper.
• Mix flour, baking powder, and baking soda together in a bowl.
• Beat butter and brown sugar with an electric mixer in a large bowl until smooth. Beat 1 egg into butter mixture. Beat second egg into mixture along with the vanilla extract; add flour mixture and stir until it just forms a batter. Fold chocolate chips, quinoa flakes, oat bran, and cream through the batter to distribute throughout.
• Roll dough into small balls and arrange on prepared baking sheet with at least 2 inches between balls.
• Bake in preheated oven until lightly browned, about 10 minutes. Let cookies cool on pan for 10 minutes before removing to a wire rack to cool completely.

CHOCOLATE CHIP QUINOA COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 4 sheet pans with parchment paper.
• In a medium mixing bowl combine the flour with the salt and baking soda, and set aside.
• In the bowl of a standing mixer fitted with a paddle attachment, cream the butter with the dark brown and granulated sugars until light and fluffy. Add the eggs one at a time, beating well in between each addition, and then add the vanilla. Turn the mixer down to a low speed and add the flour mixture in two parts. When incorporated, stir in the chocolate chips, coconut, quinoa and walnuts.
• Scoop by rounded tablespoonful (a 1 1/2-tablespoon cookie scoop works well) onto the prepared sheet pans, leaving space between each scoop. One dozen cookies should fit in each pan. Refrigerate the pans for at least 30 minutes and up to overnight.
• Bake until just golden at the edges, 12 to 14 minutes. Remove from the oven and cool completely on a wire rack.

DR. OZ. QUINOA CHOCOLATE CHIP COOKIES

Steps:

• In a small bowl, combine the peanut butter, applesauce, honey, vanilla and salt.
• Add the rest of the ingredients and mix until combined.
• Spoon rounded tablespoons of cookies on a cookie sheet lined with parchment or wax paper.
• Place in the freezer to set, about 20 minutes. Enjoy!