Quinoa Chocolate Chip Oatmeal Granola Cookies
User Reviews
4.6
Quinoa Chocolate Chip Oatmeal Granola Cookies
Description
This cookie recipe incorporates rolled oats, cooked quinoa, ground flaxseed, chia seeds, toasted almonds, dried cherries or cranberries, and semi-sweet chocolate chips mixed into a dough sweetened with honey and coconut oil. The inclusion of quinoa adds slight nuttiness and chewiness alongside the oats and seeds, enriching the texture and nutrition profile.
Baked at moderate heat until the bottoms brown and the centers remain soft, the cookies offer a balance between a tender interior and lightly crisped edges. The recipe allows for slightly flattening the dough before baking if a thinner cookie is preferred. Vanilla extract and eggs provide moisture and binding.
This recipe is suitable for those looking for a diverse texture cookie with a mix of crunchy nuts and seeds, chewy dried fruit, and melty chocolate. It can be enjoyed as a snack or dessert and freezes well once baked and cooled.
For consistency, measured cooked quinoa should be fluffy and lightly packed into the cup. Freezing baked cookies preserves freshness and ease of serving.
Ingredients
- 1 cup coconut oil melted, solid
- ¾ cup honey
- 2 egg large
- 1 teaspoon vanilla extract
- 2 cups white whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 ½ cups rolled oats old-fashioned
- 1 ½ cups quinoa cooked only in water, not broth - see note, cooked and cooled
- 2 tablespoons Flaxseed ground
- 2 tablespoons chia seeds
- ½ cup almond toasted; slivered
- ½ cup dried cherry or dried cranberry
- ½ cup chocolate chips semi-sweet
Instructions
- Preheat the oven to 375 degrees F. Line large, rimmed baking sheets with parchment paper, silpat liners or lightly grease with cooking spray.
- In a large bowl, beat together the oil and honey with an electric mixer. Add the eggs and vanilla and mix until combined. Stir in the flour, salt and baking soda until just combined and a few streaks of dry flour remain. Add the oats, quinoa, flax, chia seeds, almonds, cherries or cranberries and chocolate chips and mix by hand gently (so the dough stays nice and fluffy) until the ingredients are pretty evenly mixed.
- Use a spoon or cookie scoop to scoop the dough into 2-3 tablespoon-sized portions. Bake for 8-10 minutes until the bottoms are browned but the insides are still nice and soft. If you want a thinner cookie (instead of puffy), flatten slightly before baking.
Notes
- Measure the cooked quinoa by spooning it lightly to keep it fluffy rather than compacted.
- These cookies freeze well after baking and cooling, convenient for making ahead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48Cookies (3-4 dozen depending on size)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 123kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 7mg | 2% |
| Sodium | 75mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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