Back when Camille was a wee babe (which somehow simultaneously feels like forever ago and yesterday), I ate a lot of cookies. To be specific, these cookies by Mel. I loved them. While I should have been napping when the baby was napping, I was in the kitchen making these cookies. I just couldn’t get enough.
At 8 weeks old, Camille was waking at 2am and 6am. The only thing keeping my eyes open during those feedings was thick, chewy cookies with lots o’ stuff. I know Mel didn’t label them as lactation cookies, but with all the good ingredients and protein from the quinoa, I considered them as such. And therefore, my husband wasn’t allowed to touch them. It was glorious. He eats more than his portion of desserts ‘for two’ quite a bit, and not having to share dessert was a revelation, hah!
Anyway, I wanted to keep the quinoa in the cookie, but also share it with those not lactating, so I came up with these chocolate chip cookies with quinoa.
The quinoa makes the cookies thick and soft, but the melted butter keeps them crisp around the edges, like a good chocolate chip cookie should be. Who knew that stirring in a superfood would make a cookie both chewy and crisp? The little quinoa curlicues get a little toasted and crisp in the oven. It’s basically perfection in a cookie with a high protein, super food status.
This cookie is so many shades of wonderful. Kinda like you ;)
I also have a recipe for a plain small batch chocolate chip cookies, if you’re looking for that!
- 1 stick (4 oz.) unsalted butter, melted
- 1/3 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup flour
- 1/2 cup cooked quinoa (cooled)
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips
- In a medium bowl, whisk together the melted butter and sugars. Whisk until the butter is fully incorporated-no pools of oil on the outside. It may take some vigorous whisking.
- Next, whisk in the egg and vanilla.
- Finally, add the flour, quinoa, baking soda and powder, and salt and stir until well blended.
- Stir in the chocolate chips.
- Place the batter in the fridge for 30 minutes to set up a bit.
- Meanwhile, preheat the oven to 375, and line a baking sheet pan with silicone or parchment paper (silicone is preferred for even heat distribution).
- Scoop 10-12 cookies out onto the baking sheet, and bake the cookies for 12-14 minutes, until deeply golden brown around the edges.
- Let the cookies cool on the pan, and then transfer to a plate for serving.
Amount Per Serving: Calories: 192 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 36mg Sodium: 90mg Carbohydrates: 23g Fiber: 1g Sugar: 13g Protein: 2g