I finally made one of my most popular pinned items from Pinterest, quinoa snickerdoodle cookies! It has been repinned 174 times with 17 likes. I found out about these cookies from Cooking Quinoa’s facebook page and knew I had to try them one day—snickerdoodles are my favorite cookie.
I’m sad to say I haven’t tasted them yet because my taste buds are down, so I’m relying on Jeremy for this one. After he came back from The Netherlands last week he came down with a head cold and my streak of avoiding colds for over a year has ended, as I surrendered on Tuesday. I’ve been resting a lot and drinking green smoothies (thank you Jeremy for what I can assume have been delicious smoothies).
Luckily these cookies make one tray, so there was no need to get up and down for batch after batch, giving my throbbing head plenty of rest.
Back to the recipe. These cookies appear on Cooking Quinoa’s site by a guest post from Andrew, the One Ingredient Chef. Turns out this is the second recipe of Andrew’s I’ve made. Not too long ago we had his Lentil and Sweet Potato Shepherd’s Pie. I topped it with regular potatoes (as we were out of sweet potatoes) and it was delicious, I highly recommend.
This recipe calls for chilling the batter for at least 90 minutes and I ended up chilling them for several hours while I napped. The batter feels like cold oatmeal but was easy to handle with slightly damp hands. I made about 12 and up until the last three—that were much larger—the balls were about golf ball size.
Consensus. Jeremy said they are very good. They have a little bit of a bread-y texture with a great crispiness around the edges.