Cookie monster

photo by pwisenberg

If that's not an up-close and personal photo of a cookie, I don't know what is! But trust me when I say, if you're gonna get intimate with a cookie, this is the one to choose. They basically include everything you'd want in a dessert (heck, in a meal!) all in a couple of tasty bites. They are made from quinoa, coconut, banana and chocolate chips. Now, you all know I am quite the quinoa lover, but I never would have thought to use them in a cookie before. I adapted the recipe from this book by Peggy Kotsopoulos, a gift from my friend, and fellow-vegan, Lindsay. She raved about these cookies and yesterday morning's gloomy weather provided the perfect opportunity to finally bake up a batch. So that's it folks, a simple cookie that's just sweet enough to satisfy your cravings, and just nutritious enough to go back for another. Or two.

Quinoa cookies
Makes about 2 dozen 

4 ripe bananas
1 tsp pure vanilla extract
1 cup cooked quinoa
1 cup uncooked quinoa flakes
1 cup shaved coconut
1/2 cup coconut sugar
1/2 cup dark chocolate chips

Begin by preheating your oven to 380 degrees. In a large bowl, add the bananas and mash them until smooth. Stir in the vanilla, quinoa, quinoa flakes, coconut and sugar until well combined. Add in the chocolate chips. Take a nibble, just cause. Line a baking sheet with parchment paper and add tablespoon-sized drops of the batter. Free-form is good, the more rustic, the better. Bake for about 14-18 minutes, until still soft, but crispy around the edges. Delish!

On another note, I am headed back to New York this weekend and I can't wait! We're doing another road trip with friends and so far plans include strolling through Central Park, checking out the Brooklyn Flea, trying my first ever vegan soft serve and, of course, going back here and here. Please let me know if you have suggestions for places to visit, shop or eat!

xo robin katherine

After school snack

photo by me

What's better than milk and cookies? Nothing of course. I made this recipe and the cookies turned out soft, chewy and perrrfect! I didn't have tapioca flour, so I substituted 1/2 tablespoon of cornstarch and I added some raw sugar to the top of each cookie for added crunch. So yummy, what more can I say?

Happy Tuesday! xo

Be mine

photos by pwisenberg & me

Happy Valentine's Day! In honour of cuddles, kisses and sugary sweets, I decided to bake up some special v-day cookies. I used this recipe from the Post Punk Kitchen (although the cinnamon hearts were my festive idea), and was surprised at how easy they were to make. Oh, and it's basically a peanut butter ball wrapped in chocolate cookie dough, seriously. I'll admit one thing though, the raw dough just may have been better than the final product, so I permit you to lick the spoon until the cows come home. These little bites are scrumptious and the recipe makes tons, so there's plenty of love to go around!