Quinoa cookies

Ingredients

• 1/2 cup raw quinoa, rinsed ( yields about 1 1/2 cups cooked)
• 1 tbsp ground flax seeds
• 3 tbsp almond milk or water
• 1/4 cup coconut oil, at room temperature (soft enough to whip)
• 1/2 cup strawberry flavored vegan cream cheese alternative, at room temperature (we use GOVeggie )
• 1/4 cup plus 2 tbsp coconut sugar
• 1/2 cup corn meal
• 1/2 cup rolled oats
• 1/4 unsweetened cocoa powder (optional)
• 1/4 cup shelled pistachios
• Zest of 1 lemon (about 1 tsp)

Instructions

1. 1

   Preheat oven to 375F. Line a large baking sheet with parchment paper and grease slightly with cooking spray

2. 2

   In a medium size sauce pan, bring water to a boil. Add a pinch of salt and quinoa. Reduce heat and cook for 8-9 minutes until tender, but not mushy. Drain well and set aside to cool

3. 3

   In the meantime, combine ground flax and almond milk or water in a small bowl. Set aside

4. 4

   In a large bowl and using a hand mixer, whip together softened coconut and strawberry cream cheese for 2-3 minutes. Add coconut sugar and whip for an additional 5-6 minutes, until creamy and slightly fluffy. Add flax mixture and mix for another minute (the mixture might look curdled at this point)

5. 5

   In a separate bowl, combine cooked quinoa, corn meal, oats, cocoa powder (if using) and lemon zest

6. 6

   Add cream cheese mixture and shelled pistachios to dry ingredients. Mix gently using a spatula or wooden spoon, until all the ingredients are well combined

7. 7

   Working with a heaping tablespoon at a time, drop cookies on lined baking sheet, flattening them slightly with the palm of your hand. Bake at 375F for about 10-12 minutes (a couple of minutes longer if you're not using cocoa powder). Let them cook before eating