These soft baked chocolate cookies with blended quinoa and goat milk, topped with a vibrant array of crushed freeze-dried fruits, are a delightful treat for both the eyes and the taste buds.

At first glance, they entice with their rustic charm, the colorful speckles of freeze-dried fruits adorning their chocolatey tops like edible confetti. Each cookie bears a unique medley of crushed strawberries, raspberries, or mixed berries, creating a mosaic of fruity hues against the rich, dark backdrop of cocoa-infused dough.

Upon picking one up, you'll notice the cookies' firm, yielding texture, a testament to the moistness imparted by the blended quinoa and creamy goat milk. As you take a bite, your palate is enveloped in layers of flavor—first, the deep cocoa notes from the chocolate-infused dough, followed by the subtle nuttiness of the quinoa and buckwheat, then finally, the sweet-tartness from the vibrant freeze-dried fruits.

The contrast between the firm, chewy cookie base and the crisp, crunchy topping of crushed freeze-dried fruits adds a delightful textural dimension, elevating each bite into a symphony of flavors and sensations.

Whether enjoyed with a steaming cup of coffee on a brisk morning or savored as an afternoon pick-me-up, these cookies are a deliciously indulgent treat that promises to brighten any moment with their playful appearance and irresistible taste.

Prep Time: 20 minutes
Cook Time: 10-12 minutes
Serving Size: Makes approximately 18 cookies

Ingredients:

1 cup cooked quinoa, cooled - Western Rice Mills - Organic Tri-Colour Quinoa

2/3 cup goat milk - Goat's Pride Dairy - Whole Goat Milk

1/2 cup unsalted butter, softened

1/2 cup brown sugar

1/4 cup granulated sugar

1 large egg - McGillvary Creek Farms - Farm Fresh Free Range 30 Eggs

1 teaspoon vanilla extract

1 cup buckwheat, fine grind - Western Rice Mills - Organic Buckwheat Groats

1/2 cup cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon cranberry salt

Crushed freeze-dried fruits for topping -  Origo Foods - Freeze Dried Fruit Very Berry Trio

OPTIONAL

Chocolate Chips

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.

Grind Buckwheat into a fine flour like consistency.

Blend Quinoa: In a blender or food processor, blend the cooked quinoa and goat milk until smooth. Set aside.

Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add Wet Ingredients: Beat in the egg and vanilla extract until well combined.

Incorporate Quinoa Mixture: Gradually add the blended quinoa mixture to the wet ingredients, mixing until fully incorporated.

Combine Dry Ingredients: In a separate bowl, sift together the buckwheat, cocoa powder, baking soda, and cranberry salt.

Mix Wet and Dry Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Form Cookies: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Top with Crushed Freeze-Dried Fruits: Sprinkle the tops of each cookie with crushed freeze-dried fruits, gently pressing them into the dough. You can also add some additional chocolate chips on top if desired.

Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookies are set around the edges but still slightly soft in the center.

Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy: Once cooled, serve and enjoy these delicious firm baked chocolate cookies with a delightful crunchy topping of crushed freeze-dried fruits. They're perfect for sharing with friends and family or enjoying as a special treat for yourself!