Packed with protein and healthy fats, these 5-ingredient Chocolate Sprouted Quinoa Cookies make the perfect on-the-go snack! I live off these when life gets super busy, and there are even days where I eat them for breakfast, lunch and snacks throughout the day. That may seem crazy, but they taste amazing and give me so much energy! I hope you’ll feel as good from eating them as I do! These cookies are also vegan, refined sugar-free, gluten-free and nut-free.
I hope you’re ready to get your superfood on, because four of the five ingredients in these Chocolate Sprouted Quinoa Cookies are superfoods! Sprouted quinoa is an awesome vegan source of protein – it contains all nine essential amino acids, and is high in anti-inflammatory manganese, phosphorous and magnesium. Chia seeds are a great source of protein and omega 3 fats, and they are so nutrient dense that Aztec warriors said that just 1 spoonful could sustain them for 24 hours! Also a great source of protein and omega-3 fats, hemp seeds are high in Vitamin E, phosphorous, potassium and calcium. Lastly, raw cacao contains the highest concentration of antioxidants of any food in the world and is an excellent source of magnesium, iron, chromium, manganese and zinc. It shields our DNA from free-radical damage, and directly improves our mood and energy levels.
The fifth ingredient, dates, are somewhat of a superfood too, as they are emotionally grounding and a great source of fibre, iron, calcium, magnesium and many other vitamins and minerals. They have been shown to improve bone health, aid the digestive system and increase energy levels. Basically, you really can’t go wrong ingesting any of these awesome ingredients! These cookies are also super easy to make and you don’t necessarily need a blender or food processor.
- 1 ½ cup pitted dates, medjool (these tend to be stickier) or soaked in warm water for 10 minutes
- ¾ cup sprouted quinoa, cooked
- ½ cup chia seeds
- ½ cup shelled hemp seeds
- ½ cup raw cacao powder
- ⅛ tsp pink himalayan salt
- Preheat your oven to 170°F/75°C (or whatever your lowest setting is, making sure to adjust bake time accordingly).
- Bring 1.5 cups of purified water to a boil in a pot. Add quinoa and allow to simmer until the water has evaporated and the quinoa is fully cooked.
- While the quinoa is cooking, process the dates in a processor or high-speed blender, creating a chunky paste. If you don't have a blender, soak your dates in warm water for 10 minutes before using, allowing your dates to soften up. Then use a fork or pestle to mush them into a paste. You can also soak your dates regardless of whether you're using a processor or not, to get them stickier.
- Mix the hemp seeds, chia seeds, and raw cacao powder together in a bowl. Add the quinoa (once cooked) and date paste, and mix well. Using your hands is the best way to do this.
- Roll the dough into individual balls, about the size of traditional bliss balls. You will get about 30 small cookies.
- Lay your balls onto a baking sheet and flatten them into cookie shapes.
- Put them into the oven and leave for 3.5 - 4 hours, or use a dehydrator.
Foods are at their optimal nutritional value when eaten in their raw state, and proportional nutrient loss is dependent on cooking method and duration. A dehydrator would be perfect for this recipe in order to get the most out of the ingredients, and if you don’t have one (don’t worry – I don’t either!) just just set your oven to 170°F/75°C (or your lowest setting, making sure to adjust time accordingly) and bake for four hours. It’s a good idea to check on your cookies while they are in the oven, as all ovens are slightly different.
I recommend using sprouted quinoa or a sprouted grain blend for these Chocolate Sprouted Quinoa Cookies, although the recipe will work with non-sprouted quinoa. Grains and legumes contain enzyme inhibitors that make them difficult to digest, and sprouting quinoa gets rid of the harmful lectins in the grain, and makes the nutrients more bioavailable and easier for our digestive systems to break down. Sprouted quinoa is widely available in grocery stores (and if not, online) and in my experience, is not much more expensive. The brand I buy is TruRoots and they have tons of awesome all-organic sprouted grain products.
These cookies make life so much easier during times when I’m just too busy to make fresh food, and they are more nutritious and filling than any trail mix or protein bar. They totally replace any cravings I used to have for Clif bars (I love that they are vegan but why are they so addictive haha?! Maybe it’s the brown rice syrup…) and I feel so much better after eating these than I ever did after eating a Clif, Luna or other vegan snack bar (although I love Go Raw hehe).
I hope you guys like this recipe for Chocolate Sprouted Quinoa Cookies! I make them at least once a month and I hope they become as much of a staple in your diet as they have in mine!