Desserts

Quinoa Oatmeal Cookies

Last week I decided I was going to make some cookies. I don’t make cookies very often, unless it’s Christmas. Mostly, because I would devour all of them in a couple of days. The rest of the family would be lucky to get one or two. I have no will power with such things. In fact, my kids are so deprived of fresh baked cookies that it wouldn’t really matter what I snuck into them, they would happily eat them anyway, just so happy that I finally made some cookies. These cookies, however, my son prefers to a granola bar in his lunch box any day of the week. And aside from the butter and maple syrup, these cookies have a lot going for them, nutritionally speaking. Even the butter and maple syrup isn’t a lot given how many cookies the recipe makes (80). In an effort to save myself from myself, I store them in the freezer and then just pull a few out when I need to. I hope you enjoy them!Quinoa oatmeal cookies

2/3 Cup Water

1/3 Cup Quinoa

1 Cup butter, softened

3/4 Cup Maple Syrup

2 Large eggs

1 1/2 tsp Pure vanilla extract

2 Cups Whole wheat flour

1 1/2 tsp Baking powder

1 tsp Baking soda

2 tsp Cinnamon

1/4 tsp Salt

1 1/4 Cups Rolled oats

1 Cup Flaked unsweetened coconut

2/3 Cup Pumpkin seeds

1/3 Cup Chia seeds

 

In a small saucepan, bring the quinoa and water to a boil. Reduce heat, cover and simmer for 10 minutes. Remove from heat and let sit, covered for another 5 minutes. Then allow to cool.

Preheat oven to 350 degrees Farenheit. Line a baking sheet with parchment paper (or grease).

Cream the butter with the maple syrup in a large bowl. Add the eggs and vanilla and mix well.

In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Add in the oats, coconut, cooked quinoa, pumpkin and chia seeds. Mix well. Add to the butter mixture and stir until well combined. Roll dough into 1″ balls and place a couple of inches apart on the baking sheet. Bake for about 10 minutes until the bottoms are lightly browned.

 

    

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