Recipe Directions
1. In a food processor, process sprouted quinoa, salt, and lecithin into a powder. If there is still moisture in the sprouted quinoa, it will process into a dough-like mass.
2. Place quinoa mixture into a bowl. Set aside.
3. In a food processor, process peanuts into peanut butter. Add agave and vanilla and process to mix.
4. Add the quinoa mixture to the peanut butter mixture in the food processor; process until the mixture forms into a ball.
5. Freeze dough for an hour. Take a rolling pin and roll out dough into desired cookie shapes.
6. Dehydrate for 4-5 hours turn and continue dehydrating for 4-5 hours or until cookies reach the consistency you prefer.
7. To heighten the peanut flavor, I added raw peanut butter between two cookies.
Nyuszi's Thoughts
By Nyuszi The cookies alone have a subtle peanut taste.
Not only are these healthy, "good for you" cookies, they are filling, so one goes a long way.
At room temperature, the dough can be sticky and not easy to handle. I hope you enjoy these cookies!
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Comments
Top voted
coconutty
May 21, 2010
So if one doesn't have lecithin on hand is there anything that can be used in place of, or could it just be left out??? Thanks. Gosh darn these look so good!
angie207
May 24, 2010
I got the peanuts, now to sprout the quinoa - why do I feel like the little red hen?
Branwyn32
Dec 28, 2010
*miss souffle* I'm sure you could use any nut of a similiar consistency. Almond would be delicious, I bet!
All
LaEnsalada
Sep 03, 2011
where can i find raw peanuts???
Parsley
May 13, 2011
I bought some raw peanuts online for my partner, who was a peanut butter addict before going raw. These cookies are great! They are still in the dehydrator, but we scraped the blender clean. I used 4 medjool dates instead of agave, and the cookies are not very sweet. I think next time I will use more dates. I love the use of quinoa. I do not eat very much sprouted quinoa, although it is so easy to sprout! I did not freeze the dough before plumping it down on dehydrator sheets, but cookies are still flat and round. I also used a touch of olive oil to help the peanuts grind into butter. My partner complained that the dough tasted "vegatable-y" because of the olive oil, but I still caught him stealing from the dehydrator!
Thanks for this recipe!
Nyuszi
Jan 16, 2011
Shy Princess ~ I'm so glad you enjoyed these cookies.
queenfluff ~ Sounds delicious with the frosting.
Nyuszi
Jan 16, 2011
Hi and thank you for your comments!
iluvlife ~ you could sub quinoa with ground sunflower seeds or how about buckwheat grouts.
Miss Souffle ~ Branwyn32's suggest is a great one.
Branwyn32 ~ thanks! :-)
Branwyn32
Dec 28, 2010
*miss souffle* I'm sure you could use any nut of a similiar consistency. Almond would be delicious, I bet!
miss souffle
Dec 24, 2010
hi. wow looks good.
i was wondering if i can sub peanuts for something else? i can't get them in my country ;-)
miss souffle
Dec 24, 2010
hi. wow looks good.
i was wondering if i can sub peanuts for something else? i can't get them in my country ;-)
iluvlife
Nov 29, 2010
You said you could try substituting ground flax seeds for the lecithin...any substitutes for the quinoa?
queenfluff
Oct 18, 2010
I made these for a raw potluck and I made a frosting for them with peanut butter, cacao, coconut oil and agave. Yum!
Charis
Aug 13, 2010
I made these for my last birthday party...lovely!
Nyuszi
May 26, 2010
Oh Gosh!!! And I was sure I proofed it before I submitted this recipe. The recipe should read 1/3 cup of agave, not 1 cup. My apologies to Lalala.
Lalala: What I did after making the dough, which was a bit sticky, was place it on a wooden cutting board, flattening it out into a thick round patty and freeze it for about an hour.
Next I took it out and using a rolling pin rolled it out to the thickness I wanted, using a cookie cutter shaped the cookies, then used a spatula to remove each cookie from the wood board and transfered the cookies to the dehydrator. I hope this makes sense and helps.
Thank goodness you caught my mistake Angie. Let me know if you have any questions.
Nenufar07 - thanks for your comment. I created this recipe using soy lecithin and haven't tried it any other way, yet. Perhaps you could try ground flax seeds or even ground sunflower seeds.
angie207
May 25, 2010
lalala - thanks! I would have used this recipe without checking the other one. I am getting impatient to try this!!!
lalala
May 25, 2010
uh oh! i was wondering why it was so sweet! the recipe on your blog says 1/3 c agave, and here it's 1 c....could have a ton to do with the consistency i got!
lalala
May 25, 2010
i just tried these without the soy lecithin. i also used almond butter instead of grinding peanuts into peanut butter because peanuts make my nose itch.
i had a question though about the texture before it goes into the freezer. for me, the batter was fairly loose and i put it in the freezer in a tupperware container. is it meant to be a ball of dough? maybe i missed something....
angie207
May 24, 2010
I got the peanuts, now to sprout the quinoa - why do I feel like the little red hen?
nenufar07
May 23, 2010
OMG!! Between these divine cookies and the chocolate bar recipe that I just saw, I don't know what to make first. Hmm....my sweet tooth is telling me to put the chocolate bar in between the two cookies :) Has anyone tried this recipe without the soy lecithin?
angie207
May 22, 2010
greenie - I assume you're talking about the coconut oil in my dipping chocolate recipe, right? I use it because it stiffens the chocolate. You could probably use a smaller amount of raw cacao butter (people say melt it in the dehydrator). I have never used it.
I just thought maybe this would be good with a chocolate-peanut butter spread (cacao & agave in the raw peanut butter?) My mouth is watering - I'll have to get some of those jungle peanuts!!!
Nyuszi
May 22, 2010
Hi coconutty - I haven't tried this but you could try subbing [soy] lecithin granules with ground flax seeds. Leaving out either wouldn't alter the recipe too much.
Hi SarahJ - you are right. This recipe doesn't call for coconut oil. I think Greenie was simply putting the question out there. But now that I'm thinking about it.....
Greenie - have you tried coconut butter? It has a different consistency "buttery" - just a thought.
SarahJ
May 21, 2010
Greenie mentions coconut oil but I don't see it in the recipe. Am I missing something?
These look fantastic BTW. :)
coconutty
May 21, 2010
So if one doesn't have lecithin on hand is there anything that can be used in place of, or could it just be left out??? Thanks. Gosh darn these look so good!
Nyuszi
May 21, 2010
Hi RCBAlive - great point! Initially I was going for a powder. I thought to dry/dehydrate the quinoa but decided against it. There was a bit a moisture and the quinoa formed into a dough-like mass in the food processor. I think either way works fine. A suggestion would be not to germinate the quinoa and grind it to a powder.
Oh and your Hot and Sour Basil soup sounds delicious!
RCBAlive
May 21, 2010
sounds and looks great. do you need to dehydrate the quinoa once you sprout them? do you want a powder or a dough like mass? i can't imagine how you can get a powder if they are still moist.
Nyuszi
May 21, 2010
Hi OceanBliss - hope you have a chance to try them. If you tweak the recipe, let me know what you did and how it turn out. Thanks :-)
Hi Chakra Essence - lecithin is a substance derived from either animal or plant tissues. In my case, I used Health Best - All Natural Lecithin Granules. This product is plant derived lecithin. I'll edit the ingredient list to read "Granular Soy Lecithin".
chakra essence
May 21, 2010
Isn't lecithin an animal derived product?
OceanBliss
May 21, 2010
WOW - Incredible! There's so many possibilities you can make with these cookies. I can't wait to try them.
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