18 cookies, 6-7 snacks
Vegan recipe, gluten-free
Prep: 20 minutes
Cook: 11 minutes
• 1 cup of ground oats (gluten-free for people with gluten intolerance)
• 1 cup of cooked quinoa (gluten-free for people with gluten intolerance)
• 1 cup raisins covered with water (Keep the sweetened water)
• 1/3 cup watermelon seed (pumpkin seed as an alternative)
• 1 cup gluten-free flour of your choice
• ½ cup maple syrup
• ½ cup virgin coconut oil or first pressed olive oil
• 1 teaspoon cinnamon powder
• 1 teaspoon baking powder
• 1 teaspoon grated fresh ginger
• 1 pinch of ground nutmeg
1. Preheat oven to 400°F.
2. Cook quinoa according to the directions on the package, if not already cooked.
3. We suggest soaking your raisins for a few minutes to rehydrate them a bit, so they will be sweeter and juicier in your cookies.
4. Combine oats, quinoa, and oil together and mix until you get a smooth texture.
5. Add the rest of the ingredients and mix well. Make 12 cookies and place them on a baking sheet lined with parchment paper.
6. Cook 11 minutes at 400°F on convection mode (if possible).
7. Once cooled, keep the cookies in an airtight bowl. You can freeze them if they are to be used as a snack the following week or so.
Quinoa is mostly eaten as a salty dish, but it can also be introduced in sweet recipes. Quinoa is one of the three plant-based foods that have a complete amino acid profile, as suggested by animal proteins. Adding quinoa to this recipe allows us to increase the number of proteins per cookie and provides all the essential amino acids. Melon seeds are also a good source of protein that will allow you to try something different.
Rose Marie Jarry
Athlete & Pastry chef