Half the Sugar Baker
These healthy chocolate chip quinoa oatmeal cookies are soft and chewy but made with healthier ingredients that will satisfy your sweet cravings. They are made with rolled oats, whole wheat flour, and quinoa, so they are packed with fiber that can fill you up. They’re also made with less sugar and butter!
Tips:
This recipe calls for 3/4 cup cooked quinoa which is roughly 1/3 cup dry quinoa cooked with 2/3 cup water, but you should measure out the quinoa after it is cooked. Make sure the cooked quinoa is completely cooled when you add it to the cookie dough or it could melt the butter.
This dough will be pretty soft when you are done mixing it so it is important that you chill it before you roll out your cookies. I recommend 1 hour in the fridge or 25-35 minutes in the freezer.
These cookies do not spread out very much in the oven so you should flatten them out before you bake them. I like to do this by using the back of a fork to press them flat. To keep the cookies from sticking to the fork, dip the fork in water after flattening each cookie.
You might also like these:
Healthier ginger molasses cookies
Healthier chewy peanut butter cookies
Healthy Chocolate Chip Quinoa Oatmeal Cookies
Prep time: 25 minutes Cook time: 10 minutes Servings: 24 cookies
Ingredients
- 1 cup whole wheat flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter, room temperature
- 2 tablespoon granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 1/2 teaspoon vanilla extract
- 1/4 cup applesauce or pumpkin puree
- 3/4 cup rolled oats
- 3/4 cup cooked quinoa
- 3/4 cup chocolate chips or chopped chocolate
Preparation
- In a medium bowl, whisk together the whole wheat flour, ground cinnamon, baking soda, and salt. Set aside.
- In a large bowl, add the butter, granulated sugar, and brown sugar. Beat together using an electric hand beater or stand mixer until light and fluffy. Beat in the egg until fully incorporated. Then add the vanilla extract and applesauce and beat until everything is well mixed. Add half of the dry ingredients to the bowl and stir in. Then add the second half and stir until the dough is well combined. Add the rolled oats, cooked quinoa, and chocolate and stir until incorporated. Then place in fridge for at least 1 hour.
- When ready to bake, preheat oven to 375º F. Line two baking sheets with parchment paper.
- Roll the chilled dough into small balls, around the 2 tablespoons each. Place the balls onto the prepared baking sheets, leaving room in between. Flatten the balls by pressing down with the back of a fork. Dip the fork in water to prevent sticking.
- Bake the cookies for 9-10 minutes, switching the position of the sheets halfway through. Let cool on the baking sheets for 3 minutes before transferring to a wire rack to finish cooling.
