Quinoa Tahini Cookies

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A nutty protein kick to the typical cookie treat.

Makes about 4 dozen cookies
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup butter (or 1/3 cup vegetable oil for vegan cookies)*
  • 1/2 cup tahini
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1 cup cooked and cooled quinoa (1/4 cup dry produces about 1 cup of cooked quinoa)

Preheat oven to 350 degrees F.

Blend sugars with tahini and butter or oil.

Mix flour, baking soda, and salt in a separate bowl and stir in sugar/tahini mixture. Add vanilla and quinoa and mix.

Scoop tablespoon-sized portions of batter onto cookie sheets and press down with fork to flatten.

Bake for 12-15 minutes, or until golden brown. Let rest on cookie sheet for 3 minutes before removing and cooling.

*The vegan version of the cookies is crispier and, though equally if not more delicious, makes cookies that are quite fragile.