My kids adore cookies, but maybe a little too much. As a result, I’m always having to come up with fresh recipes for this famous snack, which is becoming more difficult. But today I had an idea to add oats and quinoa, and I must say they haven’t had cookies like delicious in a long time. I hope it works for you as well!
For a total of 24 cookies:
Time to prepare: 15 minutes
Time to cook: 18 minutes
- 2 1/4 cup (562.5ml) of organic oatmeal
- 1 cup (250ml) organic brown rice flour
- 1 tsp. (5ml) of cinnamon
- 1 pinch of salt
- 2 tbsp. (30ml) of ground organic flax seeds
- 6 tbsp. (90ml) of water
- 3/4 cups (187.5) of vegan butter
- 1/2 cup (125ml) of brown sugar
- 1/2 cup (125ml) of organic cane sugar
- 2 tsp. (10ml) of vanilla
- 1 cup (250ml)of chocolate chips
- 1 cup (250ml) of organic quinoa puffs
- 1/3 cup (83.3ml) of crushed organic walnuts
- In a small bowl, combine the flax seeds and the water and let it rest for 10 minutes. That makes your egg substitute.
- In a bowl, cream the butter and the sugar. Add the vanilla and the flax seed mixture.
- In another bowl, stir the oatmeal, the rice flour, the cinnamon and the salt, then mix it in the butter and sugar.
- Finish by adding the quinoa puffs, the walnuts and the chocolate.
- Take about 2 tbsp. of batter and make a little ball that you will flatten to make a nice round cookie. Place them on a cookie sheet and put it in the oven for about 15-18 minutes, until the bottom gets golden.
- Remove and transfer on a wire rack to cool them.
Like I normally do, I invited my readers to participate by telling me what they thought about my recipes and offering me some advice. What are their thoughts on this one? Do they enjoy it, and did it make someone essential to them happy? Does it save them any time? Simply put, what do our readers think of this recipe? It’s finally here:
A fantastic cookie foundation. I sprinkle chopped pecans and dried blueberries on top. They’re a big hit with my spouse! As he’s eating these cookies, I can see squirrels hopping from branch to branch in our yard!
I’m not a lover of cinnamon, but my mother is, so I just add a pinch to hers and that’s all I need. It’s so simple to prepare, yet the results are delicious.
This is much superior than any oatmeal cookie I’ve ever tasted. The mix of brown rice flour, flax seeds, and butter seemed to boost the taste significantly.
These cookies were a big success with my family, even my gluten-free sister. I also bring them to work but can’t keep them for long.
I just made these and they are delicious!! My mother, who is visiting from out of town, couldn’t stop eating these! You’ve gained a new fan!
These cookies are incredible! Normally, I am suspicious of specialized ingredients like oatmeal, quinoa, or flax seed, but this recipe works well. It’s tasty, simple to prepare, and the ideal Christmas treat!
And one more thing before I say good-by to everyone: You’re 1000, no 1 000 000, no 1 000 000 000 times more great, pleasant, and fantastic than any of the recipes on this page. I adore you, I adore you all!