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Up the heartiness in your desserts with a dose of quinoa.

Whole grains can and should be a big part of dessert — why not? They’re substantially healthier, and you dont have to sacrifice flavor, creaminess or heft. Blogger Erin Dooners new book, The Sweet Side of Ancient Grains, is a testament to baking with barley, spelt, buckwheat and other whole grains. Add coconut to quinoa and chocolate in these cookies, and see if you can keep yourself from eating more than one!

These chocolaty cookies are perfectly chewy and so very hard to resist! Chocolate is definitely the dominant flavor here, but roasting the coconut helps bring out the coconut taste. If you skip that step, the cookies won’t have much of a coconut flavor. Rolling them in coconut is also optional — if you don’t want to do that, only roast 1 cup of coconut.

Reprinted with permission from The Sweet Side of Ancient Grains