When you are craving something sweet and satisfying, you reach for these amazing gems. They are packed full of nutrient dense ingredients, like quinoa (yes, you read right!), oats, flax seeds and sesame seeds. They taste like a supercharged oatmeal raisin cookie and make for a great snack that will keep you going until your next meal.
When my son comes home from school he is ravenous, which means that I need to have some sort of snack prepared and ready to go. I often make a big batch of these quinoa cookies as I know that it will keep him full and satisfied. Just recently we hosted a large play date with some of his friends from school and everyone gobbled these up, so you know that they are totally kid friendly.
You can’t taste the quinoa at all in these cookies, but you still reap all the benefits, which makes this momma happy! What’s even better is that you can add some chopped dried fruit like cranberries or apricots and it changes up the flavour. I also always add a handful of chocolate chips so it’s a nice surprise when they get to bite into one.
If you are looking for a new snack or breakfast cookie, give this one a try.
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- ⅔ cup water
- ⅓ cup Bob's Red Mill Quinoa
- 1 cup organic butter, softened
- 1⅓ cup packed brown sugar
- 2 organic eggs
- 1½ tsp pure vanilla extract
- 2 cups unbleached all purpose flour (or whole wheat flour)
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1¼ cups quick cooking rolled oats (ensure they are quick cooking)
- 1 cup flaked unsweetened coconut (optional)
- ⅓ cup sunflower seeds, unsalted
- ⅓ cup ground flax seeds
- ⅓ cup sesame seeds
- ¼ cup dried fruit (cranberries, chopped apricots) (optional)
- ¼ cup chocolate chips (optional)
- ¼ cup walnuts/pecans (optional)
- Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 min (or follow quinoa cooking instructions as per packaging).
- Turn the heat off and leave covered saucepan on the burner for an additional 6 minutes.
- Remove the lid and fluff with fork. Set aside.
- Preheat the oven to 350 degrees F.
- Cream the butter with the brown sugar in a large bowl.
- Add the eggs and vanilla and mix thoroughly.
- Add the flour, baking powder, baking soda, cinnamon and salt to bowl with the creamed butter mixture and mix thoroughly.
- Next add the oats, cooked and cooled quinoa, coconut (if using), sunflower seeds, sesame seeds, dried fruit, chocolate chips and pecans/walnuts if using. Stir until well blended.
- Roll the dough (it will be sticky!) into 1½ inch balls. Place 2 inches apart on a baking sheet with parchment paper.
- Flatten each cookie slightly with the palm of your hand.
- Bake in the center oven rack for 12-14 minutes, until the bottoms are light brown.
- Allow the cookies to cool completely on the baking sheet before transferring to cooling rack.