I think I came up with these cookies from a recipe somewhere and modified it a bit from there. I’ve been making them for several years and they are always a hit!
Quinoa-oatmeal (aka Quinoatmeal) Cookies
(makes about 36-48 small cookies)
- 1 cup rolled oats (I use Bob’s Red Mill Wheat-free Oats)
- 1 cup quinoa flakes (from Go Go Quinoa)
- 1 cup almond meal (Bob’s Red Mill again!)
- 1/2 cup ghee, melted (I make my own ghee using organic, cultured butter, see ghee recipe here) or butter – ghee is wetter than butter, so adjust accordingly
- 1/4 cup vegetable glycerine (very sweet but does not spike blood sugar – I get mine in large bottles from Azure Standard) or maple syrup – adjust according to desired sweetness
- 1 egg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 to 3/4 cup chocolate chips (I use Enjoy Life semi-sweet chocolate chips which are gluten, dairy, and nut-free)
- Preheat oven to 300 degrees F.
- Mix quinoa flakes, oats, almond meal, baking soda, and salt together in a medium bowl.
- Mix ghee, vegetable glycerine, and egg together in a small bowl.
- Blend wet and dry ingredients together until combined.
- Add chocolate chips.
- Spoon onto baking sheets lined with parchment paper and flatten a bit with a fork.
- Bake for 10-15 minutes until golden.
- Let cool for 5-10 minutes before removing from baking sheet.
You can also make a chocolate version of these cookies by adding 1/4 cup cocoa. You can also add a bit more sweetener to taste.