Quinoa Chocolate Chip Cookies

I was inspired by these cookies from Kelsey Nixon who was on the Racheal Ray show on January 14, 2015. The only thing was all the sugar! I love cookies but don't want to end up with sugar overload and spend days recovering. So I made some adjustments and they still turned out amazing! 

Quinoa Chocolate chip cookies

• 1 tbsp, Spices - Cinnamon, ground
• 1/2 tsp(s), Spices - Salt, table
• 1 tsp, Baking Powder

• 1 cup dry, Quick Oats-dry
• 1 tsp, Baking soda
• 1 cup dry, Gluten Free Whole Grain Flour
• 2 extra small (less than 6" long), Bananas - Raw
• 1 cup, Quinoa, uncooked
• 1 can full fat coconut milk
• 1 tsp liquid Stevia, almond flavor
• 1/3 cup, chopped, Nuts - Walnuts
• 1 cup chocolate chips

Preheat oven to 350 degrees. 

Cook quinoa in coconut milk for 15-20 minutes until done, set aside. 

Add dry ingredients together in a stand mixer bowl, mix until combined.

Mix liquid ingredients, including 1 cup cooked quinoa together until well blended.

Add liquid ingredients to dry. When well combined add walnuts and chocolate chips; mix well. 

Spray cookie sheets with non-stick cooking spray. Use a tablespoon to measure out cookies. (FYI they don't spread out like some cookies, they stay in a delicious chocolatey mound!)

Cook for 15-20 minutes until golden brown on top. Let cool slightly then remove with a spatula and cool on a cooling rack.

Makes about 24 cookies, 2 each serving. 

Nutrition facts from adding the recipe to myfitnesspal.com

NUTRITION FACTS
Servings 14.0, 2 cookies each
Amount Per Serving
calories 129
% Daily Value *
Total Fat 5 g	8 %
Saturated Fat 2 g	9 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 363 mg	15 %
Potassium 108 mg	3 %
Total Carbohydrate 19 g	6 %
Dietary Fiber 3 g	11 %
Sugars 5 g
Protein 3 g	6 %
Vitamin A	0 %
Vitamin C	2 %
Calcium	2 %
Iron	9 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.