These quinoa oatmeal cookies taste great and the addition of the high protein grain quinoa makes them extra good for you too. To make a chocolate chip version, omit the raisins and the cinnamon, and add 2 cups of chocolate chips. Sweetened dried cranberries also make a delicious addition. Quinoa flour (also called quinoa flakes) is coarsely ground and looks like small flakes of oatmeal. Look for quinoa flour in health food stores and Latin food markets.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
- 1 cup butter
- 1 1/4 cups brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 tablespoons honey
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon (optional)
- 1 cup quinoa flour/flakes
- 2 cups regular (not quick-cooking) oatmeal
- 1/2 cup toasted pecans or walnuts
- 1 cup raisins (optional)
- Preheat the oven to 350 degrees.
- Cream the butter with the sugar.
- Add the eggs, vanilla, and honey and mix until incorporated.
- In a separate bowl, mix the whole wheat flour, flour, salt, baking soda, and cinnamon together.
- Stir dry ingredients into wet ingredients.
- Fold the oatmeal, quinoa flour, nuts, and raisins into the batter.
- Drop by rounded tablespoons onto cookie sheet lined with parchment paper.
- Bake for 15 to 20 minutes, until the edges are slightly brown.
- Let cook for 5 minutes on baking sheet, then transfer to a rack to cool.
Note: If you can't find quinoa flour, substitute 1 cup cooked quinoa, and add an extra 1/4 cup all purpose flour.