These pretty parsnip cookies were invented by yours truly because I want to continue the healthy cookie delusion and because I had all the ingredients on hand which I suspect was cookie fate at work. Whole wheat, quinoa, oats...what more do you need? This cookie is on the cakey side of the spectrum, quite tender, but with great texture from the grains.
I'm a BIG parsnip fan. I think they are an underrated vegetable and a nice change from the more often eaten sweet potato, carrot, or squash. I served them roasted at dinner the other night and all my pals were so pleased with them, I might just do a post about those in the near future as well.
For 2½ dozen cookies:
- 1 stick unsalted butter
- ¾ cup packed light brown sugar
- 2 eggs
- ½ teaspoon vanilla
- 1 cup all purpose flour
- ½ cup whole wheat flour
- 1 cup cooked quinoa
- 1 cup rolled oats
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground allspice
- ½ cup buttermilk
- 1 cup, lightly packed finely grated peeled parsnip
- Maple Glaze*
In the bowl of a mixer, add the butter and brown sugar. Beat until fluffy. With the mixer running, add the eggs, one at a time, then add the vanilla.
In a separate bowl, stir together the flours, quinoa, oats, baking powder, salt, cinnamon and allspice. With the mixer running on low, alternate adding the flour mixture and the buttermilk until incorporated. Mix in the parsnips.
Drop the dough in heaping tablespoons onto ungreased baking sheets. Bake in the center of the oven for 11-13 minutes so that the edges are just golden. Transfer the cookies to a wire rack to cool completely.
*Meanwhile, make the glaze. In a bowl, stir together 1 cup sifted powdered sugar and a ¼ cup of maple syrup until creamy. Set the cookies onto a piece of wax paper and spoon about a teaspoon of glaze onto the center of each cooled cookie. Allow to set, and then store in a tightly covered container for up to 3 days.