Ingredients for Loaded Quinoa Cookies
- Vital Wheat Gluten Flour
- Flax Seed Meal
- Cooked Quinoa
- Old Fashioned Oats
- Sea Salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ cup coconut oil (melted)
- ½ cup honey
- ¼ cup agave nectar
- 2 large eggs
- Vanilla Extract
- 1 teaspoon cinnamon
- 1 cup dried cranberries
- Dark Chocolate Chips
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Loaded Quinoa Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Loaded Quinoa Cookies
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cook 1 cup quinoa according to package directions. Let cool completely.
- In a large bowl, whisk together 1 ½ cups whole wheat flour, ¼ cup vital wheat gluten, ¼ cup flaxseed meal, 1 cup rolled oats, ½ teaspoon salt, 2 teaspoons baking powder, and 1 teaspoon baking soda.
- In a separate bowl, cream together ½ cup coconut oil (melted), ½ cup honey, ¼ cup agave nectar, 2 large eggs, 1 teaspoon vanilla extract, and 1 teaspoon cinnamon until light and fluffy.
- Gently fold the dry ingredients into the wet ingredients until just combined. Stir in 1 cup dried cranberries and 1 cup chocolate chips.
- Drop by rounded tablespoons onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
18g
Fat
18g
Carbs
3g
