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These are subtle, delicate, gently addictive cookiesgrown-up cookies, not the cinnamon-raisin chewy type of oatmeal cookies you remember from childhood. They are a whole new and delicious experience on several fronts. Instead of being sweetened with brown sugar, these contain maple syrup, which adds its own perfume and flavor. Be sure to use pure maple syrup, preferably the stronger-flavored grade B syrup. The cookies also call for three grains: whole wheat pastry flour, oatmeal and quinoa, the high-protein staple grain of the ancient Incas. An already quick-cooking whole grain, quinoa is now available in flakes, like oatmeal, which cook almost instantly as a breakfast cereal and are also terrific in cookies. One or two of these cookies with a cup of hot, vanilla soymilk-laced lapsang souchong tea will warm any February afternoonor any afternoon any time of year. Adapted with permission from Crescent Dragonwagon from Passionate Vegetarian.
Preheat oven to 325F. Spray cookie sheet with nonstick cooking spray.
Cream butter using an electric mixer, gradually adding maple syrup, about 1/4 cup at a time. Add vanilla, and set aside.
Put flour into a mixing bowl. Sift baking soda and salt into flour. Add quinoa flakes and oats, and toss well to combine.
Combine both mixtures with a wooden spoon, stirring until all ingredients are well incorporated. Stir in pecans, if using, with a few strokes. Do not overbeat. Drop batter by rounded teaspoonfuls onto baking sheet, leaving about 2 inches between cookies.
Bake until cookies are firm, for about 15 minutes. Remove from oven, cool on baking sheets for a few minutes and remove to cool completely on wire racks.
- Calories 60
- Carbohydrate Content 9 g
- Cholesterol Content 5 mg
- Fat Content 2 g
- Fiber Content 1 g
- Protein Content 1 g
- Saturated Fat Content 1 g
- Sodium Content 60 mg
- Sugar Content 3 g