Sneaking this wholesome ancient grain into a beloved oatmeal cookie is easier than you think. With just a hint of flavour and a light crunch, it blends in with the oatmeal and adds extra nutrition to a sweet snack. The cookies will turn out little softer and cakier than usual.
- Portion size 65 servings
- Credits : Online-exclusive recipe
Ingredients
Method
In bowl, beat together butter, brown sugar and granulated sugar until fluffy; beat in egg and vanilla.
Whisk together flour, baking soda and salt; stir into butter mixture. Stir in oats and quinoa; stir in chocolate chips.
Drop by rounded 1 tbsp, about 2 inches (5 cm) apart, onto parchment paper–lined rimless baking sheets. With fork, flatten to 1-inch (2.5 cm) thickness.
Bake in 350°F (180°C) oven until edges are golden, 8 to 10 minutes. Let cool on pan on rack for 5 minutes; transfer to rack and let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 3 days.)
Change it up
Quinoa Oatmeal Raisin Cookies
Substitute raisins for the chocolate chips.
Nutritional facts Per cookie: about
- Fibre 1 g
- Sodium 60 mg
- Sugars 8 g
- Protein 1 g
- Calories 91.0
- Total fat 5 g
- Potassium 39 mg
- Cholesterol 10 mg
- Saturated fat 3 g
- Total carbohydrate 12 g
%RDI
- Iron 4.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 3.0
