The other day I was in the kitchen and I was craving a sweet treat. I thought about making some easy oat cookies. Then I realized I was very short on oats so I decided to try quinoa as a replacement. And it worked quite well! Cooked quinoa add texture and moist to the original recipe and the cookies turned out incredibly comforting and delicious. J approved them, and when he approves it means it has the 'picky-eaters approved' stamp!
These cookies are vegan, gluten-free and sugar-free. I used a little bit of coconut oil but I believe it was probably unnecessary. They are naturally sweetened by mashed banana and the flesh of tamarind fruit. If you don't have tamarind you'll be fine using just banana.
I made the jam with frozen blackberries (that we picked up last summer near grandma's house) and a little bit of smashed banana. And it is sweet as any regular jam! Make sure you use ripe banana (you know it's ripe when it has brown spots and it's easy too peel).
The dough is ready in literally 5 minutes. Not much mixing is needed. Mold the cookies with your hands and press gently in the center to create space for the jam. Wet your hands to make it easy.
Quinoa & Oats Jam Cookies
Prep time: 10 mins
Cooking time: 30 mins
Total time: 40 mins
Skill level: Easy
½ cup rolled Oats
½ cup white Quinoa, cooked
1 ½ cup Water (to cook Quinoa)
1 tbsp Sunflower seeds
1 tsp Black Sesame Seeds
1 tbsp Coconut Oil, melted
1 ripe Banana, smashed
Zest of one Lemon
½ tsp ground Cinnamon
4 Tamarind fruit beans, flesh
½ cup Blackberries
Method of Preparation:
1. Cook quinoa in boiling water over low heat till all water has been absorbed (approximately 15 minutes). Let it cool down for about 10 minutes.
2. Pre-heat oven to 350 F and prepare a baking sheet lined with parchment paper.
3. Peel tamarind and let it soak in cool water for about 10 minutes.
4. In a medium bowl, whisk together oats, sunflower seeds, sesame seeds, lemon zest and cinnamon.
5. Add in cooked quinoa and stir.
6. Add melted coconut oil and mix well.
7. Smash the banana using a fork. Set aside one tbsp of the banana puree to prepare the jam. Add the rest of the puree to the dough and stir well.
8. Drain tamarind fruits with your hands, remove pits and roughly cut the flesh in pea-sized pieces. Add it to the dough and mix it well.
9. Prepare the jam by processing blackberries and the tbsp of banana puree using a food processor.
10. Shape dough into small cookies using your hands. Slightly flat the dough and press your thumb in the center. Fill in the center of each cookie with the blackberry jam using a teaspoon.
11. Bake cookies for 25-30 minutes. Let them cool down and serve.
Hope you like this recipe. If you try it please come back and leave your comment below. I would love to hear it!