Oatmeal Quinoa Cookies with Chocolate Chips

Jennifer, this is one I will certainly try. Do you have any suggestions on how to make it wheat-free? I have been cooking for someone who must avoid wheat, sugar, dairy products and yeast. I have substitutions for everything but the wheat/flour in baked goods.

These sound really interesting.

Thanks, Leah!

Donna: Buy a Gluten-free oatmeal (like Bob's Red Mill) and use that in place of the oatmeal. And then try substituting the flour for brown rice flour.

What is quinoa? I've never heard of that.

Quinoa is an amazing and healthy grain. It is supposed to be easy on the digestive track, gluten-free, loaded with protein, good fats, amino acids and energy! It was found at an elevation of 9800 feet in the Andes, where the Incas used to plant it! Think of it. Life is amazing! It truly provides what we need. If you were a resident of that altitude, llama or human, Mother Nature provides what you need to survive!

Quinoa looks like tiny cream-colored beads that turn translucent when cooked. It cooks a lot like rice, only in half the time! It can be used in soups, stews, main dishes, casseroles, side dishes, desserts, you name it!

Thanks, Jennifer! I already have the Bob's Red Mill gluten free oatmeal. I'll try this recipe with brown rice flour and see how it goes. I have to make a couple of other substitutions so I won't really be making your recipe but you gave me lots of ideas to experiment with for this girl. She's been craving baked goods and it's so hard to replicate the right textures. Thanks for your advice.

You'ew welcome, Donna. Let me know how it works!

Happy to do so!

Does it also taste like rice? or does Quinoa have it's own sort of distinct flavor?

Quinoa does not taste like rice,m although it does leave a chewy texture.

These sound fantastic!!! Can't wait to try them - I make Oatmeal cookies and I make Chocolate chip cookies - but here you can have it all together!

Jennifer, my daughter and I finally made the cookies today. We substituted several things so I can't say we made "your cookies," but we did follow your guidelines.

The substitutions we made, due to ingredient unavailability, were:
1. in place of the flour we used a homemade baking mix comprised of brown rice flour and garbanzo bean flour with the baking soda, baking powder and salt mixed in)
2. we used agave nectar and pure apricot jam in place of the sugars (couldn't get date sugar but will try that next time around)
3. carob chips (although next time we want to try using grain sweetened chips)

So, given that this is astride of your recipe, it was tasty and the texture was like that of a moist brownie. We made it two ways: as a drop cookie and in a mini-muffin tin and both were moist and flavorful. Next time we agreed to try to make an 8x8 pan and cut it into bars instead. All in all, we were pleased with the results and would definitely make these again.

A much healthier alternative. Thanks for posting!

That sounds good.

yum!!!! featured, in dessert recipes.

I've had it before. It sounds interesting to put it in cookies.

Interesting recipe Jennifer. Thanks for posting to my group Children in the Kitchen. I may have to try making these with my niece Tesia. Happy baking!