Andean Superfood Cookies
Besides being super soft, chewy and delicious, these cookies are packed full of nutrition and energy!
(1 stick, 4 ounces, or 115 grams) organic butter, softened
2/3 packed cup (125 grams) organic chancaca or jaggary (this is unrefined sugar cane that maintains all its minerals intact)
1 organic farm fresh egg 1/2 teaspoon organic vanilla extract (I make my own by macerating vanilla beans in pisco that my friends grow on their farm in Costa Rica)
3/4 cup (95 grams) a blend of Kanihua, Amaranth and Quinoa flours
2 tablespoons of Coca (Erythroxylum coca) flour (maca powder can be used as a substitute)
1/2 teaspoon baking soda
1/2 teaspoon organic ground cinnamon
1/4 teaspoon Incan Mountain Salt
1 1/2 cups (120 grams) organic Quinoa flakes
3/4 cup (120 grams) organic black raisins
1/2 cup organic walnuts (65 grams), chopped (optional)
Pre heat oven to 375 degrees Farenheit.
In one bowl, mix all the wet ingredients together: butter, chancaca, egg and vanilla until smooth.
In a separate bowl mix all dry ingredients: flours, baking soda, cinnamon and salt. Then stir this into the butter/sugar mixture. Mix in Quinoa flakes, raisins and walnuts.
I like using wax paper for these cookies. Line your baking tray with it and then spoon out balls of the dough onto your tray. Use your hand to flatten the balls. Bake 10 minutes if you like your cookies perfectly chewy. Bake 1-2 minutes longer if you like them a bit crispier. Once you remove them from the oven, let them sit for about 5 minutes before attempting to move them as they will likely fall apart.