Last week, I officially became a kindy mum…
…that is, my oldest daughter started kindergarten!
Lucky for me, she was raring to go and didn’t even look to me to quell any first day jitters. If anyone needed support, it was weepy mommy!
My husband and I had decided about a year ago to send her to an accelerated school, as we both felt she 1) is smart enough to handle it, 2) needs the extra study time to occupy her constant need for stimulation, and 3) might benefit from less social emphasis in this new age of selfies and ‘sexting’….ugh.
Ultimately, however, after having baby Sam, we realized that a private, church-based school suited our needs better!
This school year also brings with it a certain amount of responsibility for me, as I have to send Jade with both lunch and snacks for her six-hour day.
Crackers, hummus, baby carrots, grapes, apples, and coconut oil potato chips have all made the snack bag cut, but recently, Jade asked if she could have a ‘dessert’ as well, and what’s better for dessert than cookies!
I first made these about 1-2 months ago, and no one in the house enjoyed them except me. Granted, no one but me really enjoys quinoa, so keep that in mind if you’re a quinoa-hater (booooo).
After a month without anything but low sugar treats, however, I tried the recipe out again on my girls, and Jadie loved them!…(it’s truly amazing how you can re-train even a child’s sweet tooth).
I’m constantly amazed at the amount of sugar in desserts…who came up with these arbitrary measurements??! Half a cup of sugar to one cup of flour is pretty common, and in some cases, it’s even a one-to-one ratio.
Why can’t we have a treat and be able to enjoy the taste of the flour or spices or even the added accoutrements, like raisins and chocolate chips, not just the overbearing, sickening sweetness? We can!…and we should.
In my humble opinion, too much sugar is our enemy more than any other food, and while it would probably be the most beneficial to rid my diet of all added sweeteners, I do still have a strong sweet tooth that beseeches otherwise.
Therefore, I am trying to keep all of my treats as low in sugar as possible, which may or may not be palatable to some of you.
I have received comments in the past that certain recipes ‘aren’t sweet enough’, so I am warning you that if you typically make recipes with the above ratios of flour to sugar, these and other upcoming desserts may not be for you!
For those of you with the same mindset, however, I hope you will give this recipe a shot and join me in the reconditioning of your taste buds! 🙂
Low Sugar Chocolate Chip Quinoa Cookies (Gluten-Free)
- 1 c. quinoa flour I grind mine from raw quinoa
- 1/2 t. baking powder
- 1/8 t. sea salt
- 1 t. cinnamon
- 2 T. natural granulated sugar
- pinch powdered stevia extract to taste
- 2 eggs
- 5 T. coconut oil melted
- 2 t. vanilla
- 1/3 c. chopped chocolate I use a combination of unsweetened chocolate and a 73% bar
- Preheat the oven to 350 degrees.
- Mix the quinoa flour with the baking powder, salt, sugar, a dash of stevia, and cinnamon.
- In a separate bowl, mix the eggs, oil, and vanilla.
- Mix everything, including the chocolate, together until well combined.
- Dollop the batter onto a parchment paper-lined baking sheet (make 12 cookies).
- Bake for 11 minutes.
- Cool before moving them off the baking sheet and enjoy!
Adapted from this recipe
I just grind whole quinoa in my coffee grinder to make the flour for this recipe, as quinoa flour is quite pricey!
What’s your favorite low sugar snack or treat?