Pumpkin Quinoa Oatmeal Cookies Recipes

QUINOA AND OATMEAL COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix quinoa, peaches, coconut, almond butter, brown sugar, spinach, and vanilla extract together in a large bowl until well combined. Add oats and mix well.
• Mix flour, milk powder, cinnamon, baking soda, baking powder, and salt together in a small bowl. Add the flour mixture to the quinoa mixture. Mix until combined.
• Scoop mixture by large spoonfuls onto ungreased cookie sheets.
• Bake in the preheated for 15 to 18 minutes. Allow to set for 2 minutes on the baking sheet before transferring cookies to wire racks to continue cooling.

QUINOA OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
• Place 1 cup oats in a food processor; pulse 7 to 8 times. Add quinoa and pulse until finely chopped.
• Transfer oat and quinoa mixture to a large bowl. Add remaining 1 cup oats, applesauce, eggs, sugar, vanilla extract, baking soda, and salt; mix well to combine. Fold chocolate chips and pecans into the batter.
• Drop tablespoons of batter onto the baking sheet.
• Bake in the preheated oven until edges are golden, about 14 minutes. Let sit on the baking sheet for 1 to 2 minutes before moving to a wire rack to cool, about 25 minutes.

WARM QUINOA "OATMEAL"

Steps:

• Add the quinoa, unsweetened almond milk and salt to a small saucepan. Place over medium heat and bring to a low simmer. Simmer the mixture for 3 minutes. Spoon the "oatmeal" into 2 bowls and top with fruit, almonds, maple syrup and desired toppings. Serve warm.