Zutaten für Quinoa Tahini Cookies
- Honey
- Brown Sugar
- Butter
- ½ cup tahini
- Rice Flour
- Quinoa
- ½ teaspoon baking soda
- Salt
- Vanilla
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Zubereitung von Quinoa Tahini Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, combine 1 cup cooked quinoa, ½ cup tahini, ¼ cup maple syrup, and 1 teaspoon vanilla extract. Mix until well combined.
- Add ½ cup rolled oats, ½ cup chopped nuts (almonds, walnuts, or pecans), ¼ cup unsweetened shredded coconut, 1 teaspoon ground cinnamon, and ½ teaspoon baking soda. Mix until a thick, cohesive dough forms.
- If the dough seems too dry, add 1-2 tablespoons of water, one at a time, mixing until the desired consistency is reached. If too wet, add 1 tablespoon of rolled oats.
- Using a rounded teaspoon or small cookie scoop, drop rounded teaspoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-14 minutes, or until the edges are golden brown and the centers are set. Baking time may need to be adjusted depending on your oven and altitude. Start checking at 10 minutes.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
28g
Fat
11g
Carbs
5g
