Beyond Eggs – Chocolate Chip Quinoa Cookies

In the Marh 2013 Vegan Cuts subscription box, I received a packet of Beyond Eggs from Hampton Creek Foods which is a company leading the way for sustainable and animal-friendly food alternatives. Their main project being the Beyond Eggs which is a powdered egg supplement made from plant proteins. Supposedly, this egg substitute can replace actual eggs in all manners of cooking.

On the packet I received, it said that it was for cookies, so I am not sure if they create different variations depending on its intended use. I will try to make scrambled eggs with the rest of my powder later as an experiment.

I wanted to try out the powdered egg substitute just to see how well it worked in my baking. Any excuse to make some cookies, really. I decided I wanted something somewhat healthy and was inspired by the Alter Eco dark chocolate quinoa bar we got in our April 2013 PopSugar Must Have box so I created a whole wheat quinoa cookie recipe. I did not have any of the chocolate left, nor did I have any other type of dark chocolate around, so I opted for some pretzel M&Ms I had laying around. Next time, I will wait until I can find some ultra dark chocolate to add in because I think it really does go well with the quinoa and cranberries. This is coming from someone who isn’t a huge fan of dark chocolate, so that is really saying something.

Chocolate Chip Quinoa Cookies


  • 1 1/2 cups whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, room temp
  • 1/2 cup packed brown sugar
  • 1/4 raw honey *
  • 1 1/2 teaspoon vanilla extract
  • 1 cup cooked and cooled quinoa
  • 1 cup cranberries
  • 1 cup dark chocolate chips
  • 2 eggs **
* I prefer raw honey, it has a more vibrant and diverse flavor, You can find it at places like Whole Foods. Any other type of honey will work fine though
** To substitute the two eggs, you need 3 tablespoons of Beyond Eggs and 6 tablespoons of water.

beyond eggs chocolate chip

  1. Mix the flour, baking powder, baking soda and salt together in a medium bowl and set aside. Preheat the oven to 375
  2. Cut the butter to squares in a large bowl and add the brown sugar and honey. Beat everything until it becomes light and fluffy.
  3. Mix the water and Beyond Eggs to make your egg substitute. When I did this, it came out kind of grey and smelled like a cross between soy and yeast. It started to bubble and froth the same way yeast does.
  4. Add the “eggs” to the butter and sugar mixture as well as your vanilla extract and beat for another three to four minutes. I noticed that everything started to froth a bit after adding the eggs, and the smell wasn’t as nice as it normally is when making cookies.
  5. Add in your dry ingredients about half a cup at a time until everything is thoroughly mixed.
  6. Fold in the quinoa, cranberries and chocolate.
  7. Line your baking sheets with parchment paper or spray with cooking spray and dollop small rounds of dough on the sheet one inch apart. Each should be about a tablespoon’s worth of dough. Chill for another 5 minutes and then bake for about 12 to 15 minutes or until golden brown.
I was really surprised at how well the Beyond Eggs worked. When I tasted the cookies, I couldn’t tell the difference at all. I was pretty skeptical while I was baking because of the smells and consistency, but it all ended well. I will definitely be trying these out more once I can find them in a local store. All I need to do now is see if this same batch of powdered eggs work as well with scrambling….
Have you tried baking with Beyond Eggs yet? What were your experiences using this new brand?

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