Quinoa Cookies
Recipe from Two Peas and Their Pod
Quinoa adds a nice little crunch to these thick and hearty cookies!
Servings: 3 dozen cookies
Ingredients
- 2 cups Gold Medal whole-wheat flour
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 cup unsalted butter at room temperature
- 1 cup brown sugar
- 2 large eggs
- 1 cup applesauce I used chunky Musselman’s applesauce
- 2 tablespoons vanilla extract
- 1 cup raisins
- 2 1/2 cups old-fashioned oats
- 1/2 cup cooked and cooled quinoa
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
- In a large bowl, whisk together flour, salt, cinnamon, cloves, nutmeg, and baking soda. Set aside. In the bowl of a stand mixer, cream together butter and brown sugar until smooth, about 3 minutes. Add in the eggs and vanilla extract. Add the applesauce and mix until combined. Stir in the raisins.
- Slowly add the dry ingredients into liquid ingredients and mix until combined. Stir in the oats, quinoa, and chocolate chips.
- Spoon about a tablespoon of dough onto a large baking sheet. Bake cookies for 12-14 minutes, or until cookies are just barely set. Remove cookies from baking sheet and cool on a wire cooling rack.