Healthy Quinoa Cookies Low Sugar High Protein High Fiber Recipes
HEALTHY QUINOA COOKIES - LOW SUGAR, HIGH PROTEIN, HIGH FIBER
These powerful little cookies have a mild molasses spice flavor. My husband and I are vegetarian, and these cookies are a great supplement and snack. They taste like cookies, but do a whole lot of good for your body! This is my version of recipe # 159837. *The gluten free flour nutritional information is not included in the chart. For each cookie, add an additional .33 grams of protein and .33 grams of fiber for a more accurate nutritional picture.
Provided by Dans La Lune
Categories Drop Cookies
Time 35m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Mix 1 teaspoon of ground flaxseed with a tablespoon of water. Set aside.
- In bowl of a mixer, add first 5 ingredients, and blend until well combined.
- Next, add flour, almond meal, remaining ground flaxseed, spices, baking soda, and salt.
- Add ground flaxseed and water mixture, which should already appear a bit thick or gelatinous.
- Mix altogether until well incorporated. You should have a thick sticky dough.
- Add egg and mix until blended.
- Add cooked quinoa, and mix briefly until dough is uniform.
- Drop by spoonful on parchment paper lined cookie sheets. These cookies spread out thin and flat but are soft and chewy, so leave room between spoonfuls.
- Bake for 15 minutes, or longer if you like crispy edges.
Nutrition Facts : Calories 110, Fat 6.6, SaturatedFat 3.1, Cholesterol 5.2, Sodium 84.2, Carbohydrate 11, Fiber 1.3, Sugar 3.6, Protein 2.8
HIGH-PROTEIN BAKED QUINOA BITES RECIPE BY TASTY
Here's what you need: nonstick cooking spray, kale, garlic, olive oil, red pepper flakes, sun-dried tomato, large eggs, quinoa, oat flour, dried oregano, dried basil, dried parsley, kosher salt, freshly grated parmesan cheese
Provided by Isabel Castillo
Categories Lunch
Yield 5 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350˚F (180˚C). Grease a baking sheet with nonstick spray.
- Finely chop the Tuscan kale. Mince the garlic.
- Heat a drizzle of olive oil in a medium pan over medium heat. Sauté the minced garlic and red pepper flakes for 1 minute, until fragrant. Add the kale and cook until softened, about 3 minutes. Remove from the heat and set aside.
- Chop the sun-dried tomatoes and add to the kale mixture.
- In a large bowl, beat the eggs, then add the quinoa, oat flour, kale mixture, oregano, basil, parsley, salt, and Parmesan cheese. Mix well.
- Shape the quinoa mixture into 20 small patties. Place on the prepared baking sheet.
- Bake for 20 minutes, until the patties are golden brown and crispy.
- Serve as desired. The bites will keep in the fridge for up to 6 days, or in the freezer for up to 1 month.
- Enjoy!
Nutrition Facts : Calories 812 calories, Carbohydrate 118 grams, Fat 23 grams, Fiber 16 grams, Protein 36 grams, Sugar 6 grams
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