A nutty protein kick to the typical cookie treat.Makes about 4 dozen cookies
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/2 cup butter (or 1/3 cup vegetable oil for vegan cookies)*
- 1/2 cup tahini
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1 cup cooked and cooled quinoa (1/4 cup dry produces about 1 cup of cooked quinoa)
Preheat oven to 350 degrees F.
Blend sugars with tahini and butter or oil.
Mix flour, baking soda, and salt in a separate bowl and stir in sugar/tahini mixture. Add vanilla and quinoa and mix.
Scoop tablespoon-sized portions of batter onto cookie sheets and press down with fork to flatten.
Bake for 12-15 minutes, or until golden brown. Let rest on cookie sheet for 3 minutes before removing and cooling.
*The vegan version of the cookies is crispier and, though equally if not more delicious, makes cookies that are quite fragile.