Choc-Raspberry Quinoa Cookies

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11 Ingredients

1/4 cup Macro Organic white quinoa
125grams butter, softened
1/2 cup brown sugar
1/4 cup caster sugar
1 Woolworths free range egg
1teaspoons vanilla extract
1 cups white spelt flour
2teaspoons baking powder
1/2teaspoons ground cinnamon
2/3 cup frozen raspberries, crumbled
50grams 70% cocoa dark chocolate, roughly chopped

Description

Get baking with this easy cookie recipe that uses quinoa as the key ingredient. You also won't be able to resist the divine chocolate and raspberry combo.

Variation:

Make these gluten-free by swapping spelt flour and baking powder for free from gluten self-raising flour.

Method

Step 1 of 5

Place quinoa in a large heatproof bowl. Cover with 11/2 cups water. Cover bowl. Microwave on high for 5 minutes. Stir. Microwave on high for a further 2 minutes or until water is absorbed and quinoa is tender. Stir with a fork to separate grains. Set aside to cool completely.

Step 2 of 5

Preheat oven to 190°C/170°C fan-forced. Line 4 baking trays with baking paper. Using an electric mixer, beat butter and sugars together in a large bowl until pale and creamy. Add egg and vanilla, then beat well to combine.

Step 3 of 5

Add flour, baking powder, cinnamon and 1/2 cup quinoa to butter mixture. Stir with a wooden spoon until well combined.

Step 4 of 5

Roll tablespoonfuls of mixture into balls. Arrange on trays, allowing room for spreading. Gently press raspberry and chocolate into tops of cookies. Sprinkle with remaining quinoa. Bake 2 trays at a time, for 15 minutes, swapping trays after 10 minutes, or until pale golden.

Step 5 of 5

Stand cookies on trays for 5 minutes then serve or transfer to a wire rack to cool completely.