I'm giving this 4 stars, not only because I loved the cookie, but because the recipe turned out exactly as stated. My only change was to use dried cranberries instead of chocolate and I added some cinnamon - both of which was just a personal preference. I always keep a container of cooked quinoa in the fridge so I used 1-1/3 cups because I didn't have to cook it up first. I made the first batch 9 cookies without the berries to see how they would cook up. They do not spread so you drop as many on your cookie sheet as you want. I preferred them cooked in a little mound, makes them crunchy & chewy. I see some reviewers said the batter was too thin. I had no trouble with mine at all, and the bananas I used were quite large. By the time everything was together it looked like a thick oatmeal coconut batter. (altho I did mix wet ingredients and dry ingredients separate, then mix together) I think the difference may be in the measuring technique between users. If the flour, and to some degree the oatmeal, is more aerated the batter will be thinner. Liquid measure is always more exact. Personally, I always scoop my measure cup into the container and then level off. If you have a problem with consistency then just add a bit more dry ingredients as you might be measuring differently than the person who posted the recipe. An FYI, 1/4 cup of apple sauce replaces 1 egg in baking recipes, in case you don't have apple sauce; and I always use a rice cooker for my quinoa 2:1 liquid:quinoa
Was this review helpful?
3 users found this review helpful
I'm giving this 4 stars, not only because I loved the cookie, but because the recipe turned...