I did it.
It’s weird, but sneaky… like a ninja. Does that make me the ninja master? Never mind, don’t answer that…
Like, if it was in there and I didn’t tell you, you’d never know. Note to anyone eating my food on a regular basis: I sneak things in it… like, healthy things. Things that make your body feel awesome! (NO, not special kinds of things. Jeez. Get your minds out of the
grass gutter) You know, like veggies purees and beans and whatnot. But these cookies have neither veggie puree or beans in them… but what they do have is… whole wheat couscous! Yep. See? Weird. But hear me out:
This is something I’ve been toying with for ages in the back dusty recesses of my grey matter (not that any bits of my brain are dusty, mind you, I keep them nice and clean and fully functional at all times, thankyouverymuch), sort of since spring semester when Kira and I were using this particular grain semi-frequently. I thought to myself, if I can put quinoa in cookies, why not couscous?! It’s still a grain…although technically I think it’s pasta (but HELLO, does it resemble pasta AT ALL?! No. Therefore it is totally cookie-appropriate) (Besides, who wants pasta in their cookies?! That is a line I am so not prepared to cross. Ever.).
So now that I’ve inadvertently met my parenthetical quota for this particular post, let’s explain. It basically functions the same way any other grain would in a cookie, providing substance and bulk. So in these, I used my favorite base pb-chia recipe and mega tweaked it to accommodate the couscous. I also used this genius nut butter made by Earth Balance (*I am not being paid to advertise it, no worries… all opinions are my own!), which is a coconut-peanut butter blend (find it here). Sooo delicious if you like coconut, and besides, it has health benefits! Gotta love those medium chain fatty acids and their healthy fats. These cookies are made with applesauce to replace the butter, and I swapped in a few egg whites for funsies. All around, they’re a solid tasty cookie, with mega nutrient benefits. Even Vati, who loooves his sugar bomb desserts, deemed these quite successful…all around winner! Sooo… do yourself a favor and make some cookies. You’ll thank me later :)
Couscous Ninja Cookies
Based on my previous incarnations of this recipe, found originally here and on my blog, here! I made my cookies medium-large sized and got 14. Sunflower butter would be good in these as well I’m sure, for those of you non-nutty kids.
- 1.5 c rolled oats
- 1 tsp baking powder
- 1.5 tbsp chia seeds
- 4 tbsp unsweetened applesauce
- 1/4 c brown sugar*
- 2 egg whites
- 1 whole egg
- 1 tsp vanilla
- 3/4 c chunky coconut peanut butter (or regular peanut butter… chunky is extra delicious)
- heaping 1/4 c cooked whole wheat couscous**
- a judicious handful of chocolate chippies
*As usual, my sugar is reduced as I prefer a less-sweet dessert most of the time. Increase sweetness as per your preference.
**I used leftover couscous that had been cooked in light coconut milk. I cook mine so that it’s slightly soupy, with a ratio of almost 4 to 1, liquid to dry. So for example, this was a heaping 1/2 c whole wheat couscous to 1 c water + 3/4 c light coconut milk. I like my couscous better this way, it’s almost more like a porridgy consistency (but in a really good way—would I lead you astray?!)
Time for delicious food:
Preheat the oven to 350, and line a baking sheet with parchment paper.
In a smallish bowl, whisk together oats, baking powder, and chia seeds. In a larger bowl, combine applesauce and sugar, and stir vigorously… sometimes I’m just too lazy to get out the handheld mixer… add in egg whites, whole egg, vanilla, and pb, and stir again until combined. Add in flour mixture and stir that in… see? Just lots of stirring. Your biceps will thank you. Toss in chippies and stir those in. Drop by tablespoon-sized blobs onto the cookie sheet (or bigger or smaller, of course, as it suits you), and bake for 12-15 minutes, depending on cookie size. Mine went for about 14 today, with medium-large sized cookies (maybe about 3″ across). The top should be firmish when poked… and you can let them cool on the cookie sheet for a bit to finish cooking. Remove to a rack to cool completely. I like to store these in the fridge, as cookies with applesauce tend to get really soft. They keep their shape a bit better if chilled.
Munch munch munch… what? Poaching? Never. That crumb had definitely fallen off already… oops, so did that one…