These oatmeal cookies get their excellent nutritional value from quinoa, a high-protein grain from the Andes. Quinoa is often enjoyed as a hot cereal in South America, and if you can find quinoa flakes at health food stores (I get them at Whole Foods) or online, you can cook or bake with them in the same way as rolled oats. These low fat quinoa oatmeal cookies are soft and chewy thanks to some applesauce and mashed banana (great way to use up overripe bananas). Toasted walnuts, golden raisins, and dried pineapple add both nutrition and great taste.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 1 cup quinoa flakes
- 2 cups rolled oats (not instant)
- 1/2 cup flour
- 1 cup packed brown sugar
- 1 teaspoon salt
- 1 overripe banana, mashed
- 1/4 cup applesauce
- 1 egg
- 1/4 cup vegetable oil
- 2 teaspoons vanilla
- 1/2 cup chopped nuts (pecans or walnuts)
- 1/2 cup golden raisins
- 2 slices dried pineapple, finely chopped
- Preheat the oven to 350 degrees. Toast the chopped walnuts in the oven until fragrant, about 8-10 minutes.
- In a large bowl, mix the quinoa, oatmeal, flour, brown sugar, and salt.
- Stir the mashed banana, egg, applesauce, oil, and vanilla into the dry ingredients until well mixed. Stir in the nuts and dried fruit.
- Using a 1/4 measuring cup or a large spoon, mound portions of the cookie dough onto a cookie sheet lined with parchent, and flatten each mound of dough slightly.
- Bake cookies until they are getting brown around the edges, about 15-20 minutes.
- Store cookies in an airtight container.