Quinoa and millet cookies with chocolate chunks

Quinoa and millet cookies with chocolate chunks

Total: 50 Min. | Active: 20 Min.
vegetarian, lactose-free
Nutritional value / piece: 66 kcal
, Fat: 4 g
, Carbohydrate: 6 g
, Protein: 1 g

Can eating a quinoa and millet cookie be a sin? Absolutely not! These cookies are packed with so much goodness that you can enjoy them with a clear conscience. They make the perfect snack and will give you a real energy boost. Whether you have them before training, after training, as a treat for the kids, with a coffee, while on the go, at a picnic or at the office, these cookies are quick to make and perfect for any occasion.


50 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Cookie dough

150 g millet flakes
90 g mixed nuts, finely chopped
80 g cane sugar
60 g chocolate chunks
50 g quinoa flakes
50 g light spelt flour
½ tsp salt
1 ¼ dl rapeseed oil
1 egg
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How it's done

Cookie dough

In a bowl, mix the millet flakes with all the other ingredients up to and including the salt. Add the oil and egg, mix into a soft dough.

To shape

Using a tablespoon, create approx. 50 dough mounds on two baking trays lined with baking paper, leaving plenty of room between each cookie, flatten slightly.

Bake for approx. 15 mins. per tray in the centre of an oven preheated to 180°C.

Remove from the oven, leave to cool on a cooling rack.

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