Sunday, April 26, 2015

Some really good cookies!

I am constantly hunting for healthy recipes - mostly whole foods. Once in a while, I run across a cookie or dessert that I just have to try. This is the latest cookie recipe that I found over at Mel's Kitchen Cafe. I made minor changes to the recipe which I noted in blue.

Quinoa Chocolate Chip Oatmeal Granola Cookies

Yield: Makes 3-4 dozen cookies
Cool the quinoa or the chocolate chips melt!
When measuring the cooked and cooled quinoa, don't mash and compress it into the measuring cup. Spoon it into the cup and lightly press so it stays fluffy.
Also, keep in mind these cookies freeze amazingly well after being baked and cooled. 

1 cup solid coconut oil, melted 
3/4 cup honey
2 large eggs
1 teaspoon vanilla extract

2 cups white whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
2 1/2 cups old-fashioned rolled oats
1 1/2 cups cooked and cooled quinoa (cooked only in water, not broth) - see note above 

2 tablespoons ground flaxseed
2 tablespoons chia seeds
1/2 cup toasted slivered almonds (I skipped because I didn't have any - they would be good!)
1/2 cup dried cherries or cranberries (I skipped because DH doesn't care for either of these - they would be good though!)
1/2 cup semi-sweet chocolate chips (I used mini chips and they melted quickly with the not cool quinoa.)

  1. Preheat the oven to 375 degrees F. Line large, rimmed baking sheets with parchment paper, silpat liners or lightly grease with cooking spray.
  2. In a large bowl, beat together the oil and honey with an electric mixer. Add the eggs and vanilla and mix until combined. Stir in the flour, salt and baking soda until just combined and a few streaks of dry flour remain. Add the oats, quinoa, flax, chia seeds, almonds, cherries or cranberries and chocolate chips and mix by hand gently (so the dough stays nice and fluffy) until the ingredients are pretty evenly mixed.
  3. Use a spoon or cookie scoop to scoop the dough into 2-3 tablespoon-sized portions. Bake for 8-10 minutes until the bottoms are browned but the insides are still nice and soft. If you want a thinner cookie (instead of puffy), flatten slightly before baking. 


  1. Sounds yummy. I need to share those with my daughter who is trying to incorporate healthy, whole-food eating into their diets.

  2. Yum! I should try making more of her healthy recipes!!



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