Quinoa Oatmeal Cookies Recipes

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.

QUINOA COOKIES

Steps:

• Bring water and quinoa to a boil in a saucepan. Place a cover on the saucepan, reduce heat to medium-low, and cook at a simmer until the moisture is absorbed completely, 15 to 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Mix cooked quinoa, coconut, oats, flour, brown sugar, mashed bananas, applesauce, peanut butter, vanilla, salt, baking soda, and baking powder together in a large bowl. Fold chocolate chips into the quinoa mixture; drop by spoonful onto prepared baking sheets.
• Bake in preheated oven until browned around the edges, 20 to 25 minutes. Allow cookies to set up a few minutes before transferring to a cooling rack

QUINOA OATMEAL TODDLER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat butter, brown sugar, and white sugar together in a bowl until fluffy. Add egg and vanilla extract; mix until combined.
• Whisk flour, baking soda, and salt together in a bowl; add to butter mixture until dough is just mixed. Fold in oats and quinoa. Drop dough by teaspoonfuls onto baking sheet, approximately 2 inches apart.
• Bake in the preheated oven until edges are golden, 10 to 15 minutes. Let cool on baking sheet for 5 minutes; transfer to a wire rack to cool completely.

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.

PUMPKIN-QUINOA OATMEAL COOKIES

Steps:

• Preheat the oven to 350˚ F. Lightly coat 2 baking sheets with cooking spray. Whisk the flour, cinnamon, baking powder and salt in a medium bowl.
• Beat the butter and brown sugar in a large bowl with a mixer on medium speed until fluffy and pale, about 3 minutes. Beat in the egg, pumpkin and vanilla, scraping down the bowl occasionally, until combined. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Add the oats, pepitas, cranberries and quinoa and beat on low speed until combined.
• Scoop 2-inch balls of dough (about 3 tablespoons each) and arrange 2 inches apart on the baking sheets. Coat the bottom of a drinking glass with cooking spray and gently flatten the cookies to a 1/2-inch thickness (about 2 1/2 inches in diameter).
• Bake until the cookies are dry on top and crisp around the edges, 14 to 16 minutes. Let cool 5 minutes on the pans, then transfer to a rack to cool completely.

QUINOA OATMEAL COOKIES

Steps:

• Bring the water to a boil in a saucepan. Rinse the quinoa and add to the water, cover the pan, reduce heat to medium low and cook at a simmer until the water is absorbed, approximately 15 minutes.
• Preheat the oven to 350°F Lightly grease 3 baking sheets and set aside.
• In a large bowl, combine everything except for the chocolate chips, and mix until well blended. Fold the chocolate chips into the quinoa mixture.
• Using a small ice cream scoop, drop the cookie dough onto the prepared cookie sheets.
• Bake until browned around the edges, 15 to 20 minutes. Allow cookies to set up a few minutes before transferring to a cooling rack.