Unfortunately one of those days I have been dreading has finally come. My little fella discovered and LOVES cookies, especially vanilla wafers. While I am not opposed to giving him a few or letting him have a couple when we are out, I thought, since I could, I would try to come up with a healthier version for him to eat at home. These are a bit fluffier and not as crunchy as a traditional vanilla wafer, but he likes them and I think it fulfulls the “cookie” requirement with a lot less butter and sugar thanks to the powerful flavors of vanilla bean and honey! The quinoa gives these cookies a nutty texture and flavor without adding nuts!

Honey Vanilla Quinoa Cookies:
1 cup quinoa
2 cups water
1/2 madagascar bourbon vanilla bean
3 tbsp honey
dash salt

1/2 cup whole wheat flour (freshly milled if you can)
1tsp baking powder
1tsp baking soda
1/2 tsp salt
1tsp pure vanilla extract
2tbsp milk
2tbsp unsalted sweet cream butter
1/2 very ripe banana
3 more tbsp honey
1 egg

Cook 1 cup quinoa with 2 cups water, 3 tbsp honey, dash salt. Cut vanilla bean in half length wise and scrape seeds into cooking mixure. Put vanilla bean in as well. Cook for 20 minutes, until the quinoa is cooked and fluffy. Allow quinoa to cool.

Place quinoa into a food processor and pulse until it resembles a paste-like consistency, it will look almost like a hummus mixture. Add remaining ingredients and pulse until smooth and combined in a food processor. Spoon onto vanilla wafer size scoops onto a parchment paper lined baking sheet. Bake at 350 for 30 minutes.

I like the tiny bit of crunch the quinoa adds and how fluffy these bake up to be!

PS. Food photography is really difficult. I respect the talent/work/editing it takes to get a good one now, as I am obviously an amateur. I will get better (hopefully…)