Coconut Quinoa Parsnip Cookies
The key to being a popular cookie baker is knowing your cookie consuming crowd. There must be nearly as many cookie preferences as there are recipes for dough: chewy or crispy or cakey… or raw! Thin or thick, round or flat. Raisins or chocolate chips, oatmeal or peanut butter, or all of the above! Gingerbread, coconut, shortbread or parsnip.
Wait a minute… parsnip?!
That’s right. Root vegetable cookies. Now thats a novel idea. And these cookies are novel, indeed! They’re hardy and just a little bit sweet. They’re going to appeal to the cookie consumer who wants a breakfast cookie or a healthy afternoon snack, not the one looking for an indulgent dessert. And they’re definitely more likely to be popular with my family than they are to be an office hit. So I sent a batch home with my mama and kept the rest all to myself!
Coconut Quinoa Parsnip Cookies
Adapted from Caren Blair
Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 cup packed light brown sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 2 cups flour (wheat or white)
- 1 cup cooked quinoa (1/3 cup dried)
- 1 cup rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoons salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- 1/2 cup milk
- 1 cup grated parsnip
- 1/2 cup shredded coconut (I used sweetened but unsweetened would be fine)
Directions
- Preheat oven to 350F. In medium bowl, whisk together flour, oats, baking powder, salt, cinnamon, and allspice.
- In stand mixer, cream butter and sugar until light and fluffy. Add eggs with vanilla one at a time, beating until fully incorporated. Alternate adding to flour mixture, quinoa and milk until just incorporated. Fold in shredded coconut and grated parsnip by hand making sure not to over mix.
- Drop 1-2 tablespoons of dough about an inch apart on a greased cookie sheet. Bake for approx 12-15 minutes or until set and slightly golden.
