Tuesday, October 30, 2012

Quinoa Rice & Shine Chocolate Chip Cookies


Every once in a great while, I am able to update a recipe and it proves to be a big hit in my household of picky eaters. Yesterday, during the cold, rain and wind, I turned on my oven and searched to see what I could use up as a treat for the kids. I had a ton of Arrowhead Mills Quinoa and Rice & Shine Hot Cereal, I had chocolate chips and I had a bunch of bananas that were leaning on the side of "eww, gross". As I always say- moms, especially food allergy moms NEVER waste food because it makes a dent in our budget.

I pulled out the recipe that I have made a few times for cookies and they were good but they weren't great. I want great! I want foods that people who don't have food allergies will eat and not make a face. Low and behold, the revised Quinoa Chocolate Chip cookie was born. I will say that the recipe is for one batch but I strongly suggest making a double batch. These babies were eaten just as fast as I was putting them onto the cooling wracks minus the few that I put onto a plate, yelling "I need to take pictures first!" They are softer on the inside but the quinoa gives them a slight crunch.


Quinoa Rice & Shine Chocolate Chip Cookies
2 Cups Arrowhead Mills Quinoa Rice & Shine Hot Cereal (uncooked)
1/2 Teaspoon Sea Salt
2 Teaspoons Cinnamon
1/2 Teaspoon Allspice
1 Teaspoon Baking Soda
1/4 Cup Butter, softened (can use oil or dairy-free butter alternative)
4 Ounces Applesauce
1 Cup Brown Sugar
Egg Replacer = 2 Eggs (I used Ener-G)
2 Tablespoons Vanilla Extract
2 Very Ripe Bananas
1/2 - 1 Cup Enjoy Life Foods Chocolate Chips
Optional Add-ins: dried fruits, nuts (if not allergic), seeds

Preheat oven to 375 degrees.

Using a large bowl, combine the first 5 ingredients. Stir to combine well. Add the butter and applesauce, stirring to combine. Next, add the sugar, egg replacer and vanilla.

In a medium bowl, mash the banana well until no chunks. Add the bananas to the large bowl and mix well, adding the chocolate chips. The mixture will be slightly less thick than normal cookie dough.

Spoon a large spoonful onto an ungreased baking sheet, making slightly flat with the spoon. Bake until golden brown on the bottom of the cookies (approximately 8-10 minutes). Using a flexible plastic spatula, gently lift the cookies off and let  them cool on a baking rack. They will not be very firm upon taking them out of the oven but they will firm up slightly  after cooling.

Makes approximately 12 cookies.

Below are the packaged items that I used. I have found that a visual picture helps when you go to find products at the store:




4 comments:

  1. Thanks for this recipe! Was just trying to find out if these would work as an oat replacement in baking. Have you tried them in other things successfully, too?

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    Replies
    1. I would say you should definitely feel free to try out other gluten free cereals! Popped amaranth (Maybe Clear Creek Natural Foods Pancake Mix?). Don't be afraid to try! Keep me updated~

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  2. Never thought to use hot cereal in a cookie, what a great idea!

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