Along with its many other attributes, the blender works well as a spice and coffee grinder. Whole beans are ground in seconds by blender blades. Here ground coffee is added to a cookie with a good dose of healthful ingredients so you can eat this treat guilt-free!
Makes 2-1/2 dozen
3/4 cup coconut oil
3/4 cup dark brown sugar
1/3 cup almond butter
1 tablespoon pure vanilla extract
1-3/4 cups quinoa flour
1/2 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
3 tablespoons ground coffee beans
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Put the coconut oil, brown sugar, eggs, almond butter and vanilla extract in the blender jar and process on medium for 20 seconds.
Add the quinoa flour, baking soda and powder, and salt. Run on medium for 5 seconds then increase the speed to high for 15 to 20 more seconds or until just combined. Use a spatula to scrape down the sides as needed.
Next, stir in the oats, chocolate chips and ground coffee. Using a tablespoon measure, scoop mounds of dough onto the prepared baking sheet about 2 inches apart. Bake for 8 minutes. The cookies may look underbaked but they will firm up as they cool. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool.
Quinoa flour is my all-time favorite gluten-free flour, in part because of the goodness it delivers high fiber and essential amino acids—but I’m also particularly fond of its earthy flavor. You can simply grind quinoa grains to make flour, so if you’re in a rush, don’t hesitate to do so. A few minutes of toasting though mellows the flavor and makes a finer flour when ground.
Makes about 2 1/2 cups
1 3/4 cups quinoa
Preheat the oven to 350 degrees. Spread the quinoa in a single layer on a large baking sheet. Use two sheets if necessary. Toast the quinoa in the oven for about 15 minutes. Do not let it brown.
Remove the quinoa from the oven and allow it to cool Place it in the blender jar and start on low then turn to high for 30 to 60 seconds or until the grains are finely ground into a powder. Store in an airtight container.
Rebecca Ffrench, former Cookie contributing editor and Momcrush, has come out with a must-have easy blender book, The Ultimate Blender Cookbook: Fast, Healthy Recipes for Every Meal-which is so approachable, easy and delicious. Rebecca is the mother of two girls and splits her time between New York City and the Catskills. She has been in publishing for over 20 years and has been on staff at places like Martha Stewart, Conde Nast Traveler, Shape Magazine, and Fodor’s Travel Guides.