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



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


  • Iron 4.0
  • Folate 3.0
  • Calcium 1.0
  • Vitamin A 3.0
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Quinoa Oatmeal Chocolate Chip Cookies