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 **
- Mix the flour, baking powder, baking soda and salt together in a medium bowl and set aside. Preheat the oven to 375
- Cut the butter to squares in a large bowl and add the brown sugar and honey. Beat everything until it becomes light and fluffy.
- 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.
- 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.
- Add in your dry ingredients about half a cup at a time until everything is thoroughly mixed.
- Fold in the quinoa, cranberries and chocolate.
- 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.