These lemon pistachio quinoa cookies are packed with texture and nutrition. This recipe shows it is possible to make healthy cookies! Quinoa is much talked about because it has essential amino acids (a.k.a. complete proteins) and is gluten-free. It’s also high in folate, magnesium, phosphorus, and manganese.
1¼cupscoconut flourbrown rice flour, or ground almonds
½cuppistachiosshelled and chopped
¼cupnon-dairy chocolate chips
Instructions
Make ahead: Cook the quinoa in advance by putting 1 cup in a pot with 2 cups water, bringing to a boil, then simmering 25 minutes.
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
In a small bowl, mix the ground flaxseed with 3 tablespoons water and let it sit until it turns into a jelly-like texture (we call this a flax egg).
Mash the banana in a large bowl, then mix in the sugar and almond butter until it’s smooth and creamy. Add the quinoa and the flax egg, along with the lemon juice, lemon zest (if using), and vanilla. Mix until everything is combined well.
Add the baking soda, baking powder, and flour, and stir gently until all the dry ingredients are incorporated. Fold in the pistachios and chocolate chips.
Form the dough into 12 to 16 balls. Place on the baking sheet and press them down flat with your hand. Bake for 20 minutes.
Take them out of the oven, and let them cool for a few minutes before transferring them to a cooling rack and letting them cool completely. They will be a bit delicate until they’re fully cooled, so try to keep yourself— and your family—from diving in too soon.