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Quinoa Cookies

Quinoa adds a nice little crunch to these thick and hearty cookies!
Prep Time 15 minutes
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

  1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
  2. 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.
  3. Slowly add the dry ingredients into liquid ingredients and mix until combined. Stir in the oats, quinoa, and chocolate chips.
  4. 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.