Recently I have noticed that most of my meals are now grab and go. This quarter all of my classes cover either the lunch or dinner hour so my eating schedule is totally wack. I need fast, filling food that I can eat on my car ride over to school or stash in my bag and inhale during a quick bathroom break. Despite what most people think, you don't actually get to eat very much of what you make in culinary school! I have completely exhausted the protein bar isle at Whole Foods and I was looking for something that was portable but would give me protein, fiber and a hint of sweetness. Enter the quinoa chocolate chip cookie. Unlike many of it's counterparts, this cookie is moist, filling and fills you up quickly!
Bake this cookie up when you want a healthy dessert or a power snack!
Quinoa Chocolate Chip Power Cookie
1 1/2 cups whole wheat flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsalted butter, softened
1/4 cup sugar
1/4 cup light brown sugar
1/4 cup honey
1/4 cup olive oil or applesauce
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup cooked quinoa, room temp
1/2 cup old-fashioned oats
1 cup dried cranberries
1/2 cup hazelnuts
1/2 cup chocolate chips
Heat oven to 375°F. Beat butter, both sugars, and honey in a large bowl until fluffy. Add eggs and extracts; beat until fluffy again.Whisk flour, salt, baking powder, and baking soda in a medium bowl. Beat in flour mixture, 1/2 cup at a time. Stir in quinoa, oats, cranberries, hazelnuts and chocolate chips. Form 2 tablespoons of dough into a ball and place on cookie sheets. Bake 12-15 minutes.