Pecan Spiced Molasses Oatmeal Quinoa Cookies
Nutritional Info
- Servings Per Recipe: 90
- Amount Per Serving
- Calories: 33.2
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 41.7 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 0.5 g
- Protein: 0.7 g
View full nutritional breakdown of Pecan Spiced Molasses Oatmeal Quinoa Cookies calories by ingredient
Introduction
Cook and cool Quinoa before mixing with dry ingriendents (1 cup dry Quinoa to 2 cup water= 2 cups finished cooked Quinoa) Cook and cool Quinoa before mixing with dry ingriendents (1 cup dry Quinoa to 2 cup water= 2 cups finished cooked Quinoa)Number of Servings: 90
Ingredients
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Dry Ingredients (bowl one)
1 cup flour
1 cup oats
2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
2 tsp. ground nutmeg
1 pkt of Stevia (optional)
Mix ingredients then add
2 cups of cooled cooked Quinoa
Wet Ingredients (bowl two)
1/3 Blackstrap Molasses
1/3 Light Agave Syrup
1/2 Unsweetened Applesauce
1 tbsp. Vanilla Extract
Mix all wet ingredients then fold into dry ingredients untill dough is incorporated thoroughly
Fold in chopped pecans or other particulates you desire.
Scoop dough with 1oz scoop for proper portioning.
Optional-roll dough ball into cinn/sugar mixture
Directions
Quinoa must be cooked and cooled in advance before mixing with dry ingredients.
Preheat oven to 425 Bake
Combine wet ingredients in one bowl and dry ingredients in another
Fold in chopped pecan before scooping cookie dough balls.
Optional- roll cookie dough balls in a cinn/sugar mixture before placing on baking sheet.
Press cookie balls into flat rounds with spacing 1 inch between each cookie on a oil sprayed cookie sheet.
Bake for 10-12 min.
Remove from cookie sheet and cool on cooling rack for 5 min's before eating.
Serving Size: makes 90 1oz scooped cookie dough
Preheat oven to 425 Bake
Combine wet ingredients in one bowl and dry ingredients in another
Fold in chopped pecan before scooping cookie dough balls.
Optional- roll cookie dough balls in a cinn/sugar mixture before placing on baking sheet.
Press cookie balls into flat rounds with spacing 1 inch between each cookie on a oil sprayed cookie sheet.
Bake for 10-12 min.
Remove from cookie sheet and cool on cooling rack for 5 min's before eating.
Serving Size: makes 90 1oz scooped cookie dough
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