Thursday, October 29, 2009

Whole Grain Parsnip Cookies with Maple Glaze

I like to pretend that there is such a thing as a healthy cookie. As if, by consuming an unmentionable amount of oatmeal raisin cookies, I am really just doing my good duty of getting the proper fiber intake for the day. Or (when I am alone so no one can witness it) while eating an entire sleeve of Girl Scout Thin Mints, I imagine that chocolate is good for the heart and mint is a natural digestive. Right?

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*
Heat the oven to 375 degrees.

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.


Anonymous said...

I am in awe that you've made a cookie with parsnips!

Amelia PS said...

genius! using a vegetable in a cookie. and why not? after all parsnip are so sweet

Sarah said...

Hello Erin. I only discovered your blog last week, but I immediately made these cookies. Delicious! Thanks so much for the brilliant idea. I posted about it; please have a look. I used a bit less than half the sugar in the cookies and more whole wheat flour. They still turned out delicious and were a huge hit with my husband's colleagues. Thanks again.

Unknown said...

i made these cookies for a holiday party and they were an absolute hit- they have been requested again for another party. i didnt have quinoia last time so i used amaranth seeds cooked in cinnamon and vanilla bean water- excellent:)

Erin, A Crafty Lass said...

Sarah-Thanks for posting this recipe, I am honored!

Lydia-I am so glad to hear everyone liked them. I am very intrigued by the grains cooked in cinnamon vanilla water...genius!

Andrea said...

I made these and we loved them! Thanks for your genius recipe!