Prep 20 mins
Cook 10 mins
These are the cookies I make for exam time- they provide slow-release energy and are full of nutrition. They're also nice with 1/2 cup raisins added.
- 1⁄4 cup quinoa
- 1⁄2 cup oatmeal
- 1 cup flour
- 1⁄3 cup sugar (I use Splenda baking blend)
- 4 tablespoons canola oil
- Preheat oven to 350 degrees. Cook quinoa in water according to packet instructions. Allow to cool.
- Add in remaining ingredients and add soymilk if it seems a bit dry.
- Bake 10-12 minutes until crispy round the edges (bake less for softer, cakier cookies, more for crispier).
This recipe is missing a liquid ingredient. It says add soy milk but it doesn't say how much. I'd say at least 1/3 cup.
Made many changes to these: for more flavour, I cooked the quinoa in orange juice; I subbed the oil for sweet potato purée (baby food); I reduced sugar to 1/4 cup; I also added 1/4 cup of goji berries, 1/4 cup currants, 1/4 cup of milk, 1 tsp 4-spice, and 1 egg. They turned out pretty good - not the best cookies I've ever had, but for their nutritional value, they're totally worth making! I only gave 4 stars because I imagine they must be pretty bland if made according to recipe and extremely dry without the milk and egg. A chewy cookie required 15 minutes of baking.Yield: 18 cookies