Eggless Quinoa And Strawberry Cookies Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• STEP 2.In a mixing bowl, combine the quinoa flour, baking powder, and salt. Mix well.
• STEP 3.In a separate bowl, mash the strawberries with a fork until they are pureed.
• STEP 4.Add the strawberry puree, coconut oil, maple syrup, and vanilla extract to the dry ingredients. Stir until well combined.
• STEP 5.Fold in the chopped strawberries.
• STEP 6.Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
• STEP 7.Bake for 12-15 minutes, or until the edges are golden brown.
• STEP 8.Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
• STEP 9.Store the cookies in an airtight container at room temperature for up to 5 days.

Cooking Tips

• Make sure to use ripe strawberries for the best flavor.
• If you don't have quinoa flour, you can grind quinoa in a blender or food processor until it becomes a fine powder.
• Feel free to add other mix-ins to the cookie dough, such as chocolate chips or chopped nuts.

Storage and Serving

• These cookies can be served as a snack or dessert.
• They are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 5 days.
• You can also freeze the cookies for longer storage. Place them in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature before serving.