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Quinoa Peanut Butter Soft Cookies
| Main ingredients | Peanut butter, Honey, Vanilla essence, Egg, Wholewheat flour, Baking soda, Salt, Baking powder, Quinoa, Finger millet flour, Pistachio powder |
| Cuisine | Fusion |
| Course | Snack |
| Prep time | 25-30 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- ¾ cup cooked quinoa
- 1 cup peanut butter
- ½ cup honey
- 1 teaspoon vanilla essence
- 1 egg
- ½ cup whole wheat flour (gehun ka atta)
- 1 teaspoon baking soda
- A pinch of salt
- ½ teaspoon baking powder
- 2 tablespoons finger millet (ragi) flour
- Pistachio powder for sprinkling
Method
- Preheat oven to 180ºC.
- Take peanut butter in a large bowl, add honey and vanilla essence and beat with an electric beater till well combined.
- Break the egg into it and continue to beat for 1 minute.
- Sift the whole wheat flour, baking soda, salt and baking powder directly into the bowl. Add quinoa and beat till well combined.
- Add finger millet flour and mix well.
- Divide the mixture into small portions and shape each into a ball. Flatten them slightly and arrange on a lined baking tray. Make patterns over each cookie with a fork and sprinkle pistachios powder. Place the baking tray in the preheated oven and bake for 10-12 minutes.
- Bring the tray out of the oven and allow the cookies to cool slightly. Arrange them on a cooling wire rack and allow to cool completely.
- Arrange them in a serving bowl and serve.
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