After many days in the kitchen experimenting to create the perfect atta chocolate chip cookies, the entire family kept munching onto my experiments, which were no doubt delicious and healthier because of the atta, but it certainly wasn’t the healthiest!
So I challenged myself to make cookies that were as delicious as they were healthy: VeganQuinoa Pecan and Peanut Butter Cookies! They were gluten free, were refined sugar free, and had lots of flax seeds and pecan nuts, and honestly they were sooo indulgent and addictive! They were golden and crisp on the outside, and slightly chewy in the inside, so lovely. And within 2 days, they were all gone!
Fall in love with these imperceptibly healthy cookies just as we did. What are you waiting for, just grab the bowl and whip up these super easy and healthy cookies. It's baking time!
PREP TIME: 15 minutes
BAKE TIME: 15 minutes
1/2 cup/4oz/115g smooth peanut butter
1/3 cup dark brown sugar
1/3 cup maple syrup
1 cup quinoa flour
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp xanthum gum powder
2 tsp vanilla essence
1/8 cup flax seeds and a tbsp extra
3 tbsp coconut milk
3/4 cup pecan nuts, toasted and roughly chopped
Preheat the oven at 170°C. Line a cookie sheet with parchment paper.
In a bowl, cream peanut butter, sugar, maple syrup and vanilla with the spatula. Add coconut milk and combine well to make the batter.
Add quinoa flour, baking powder, baking soda, salt, xanthium gum powder and flax seeds. Mix it well with the spatula until well combined. It will feel bit dry but it’s perfect. Mix 1/2 cup chopped pecan nuts to the cookie dough, leaving the rest to dredge on top.
Scoop the cookie dough on to the prepared cookie sheet, placing them 2 inch apart. Press them down slightly with the back of fork, sprinkle few flax seeds and dredge pecan nuts on top. Press it down slightly more with fork keeping 1 cm thickness of the cookies.
Bake them in preheated oven for 14-16 minutes until golden brown. Make sure you turn the cookie sheet around after 7-8 minutes during baking.
Leave the cookies on the baking tray to cool completely.
Store and keep in airtight jar for a week.
I have used xanthum gum to bake these cookies which helps in stabilzing the cookies and gives them a similar texture as the traditional (gluten-filled ) version. The gum provides the tackiness that gluten lends to doughs and batters and prevent them from crumbling. A small amount is more than enough to bring that elasticity which a gluten provides in traditional gluten filled flours.
If you do not have the xanthum gum, a tbsp of soaked chia seeds will also do the trick.