Quinoa Oatmeal Cookies

These little cookies use cooked, chilled quinoa as one of the ingredients which adds a bit more protein. Bake up a batch of these the next time you have some leftover quinoa.  

Quinoa Oatmeal Cookies

Quinoa Oatmeal Cookies
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Ingredients
  1. 2 cups White Spelt Flour or flour of your choice
  2. 1/2 teaspoon salt
  3. 2 teaspoons cinnamon
  4. 1/4 teaspoon fresh or ground cloves
  5. 1/2 teaspoon ground nutmeg
  6. 1 teaspoon baking soda
  7. 1/2 cup unsalted butter, at room temperature
  8. 3/4 cup brown sugar
  9. 2 large eggs
  10. 1 cup unsweetened applesauce
  11. 2 tablespoons vanilla extract
  12. 3 1/2 cups old-fashioned oats
  13. 1/2 cup cooked and cooled quinoa
  14. 1 cup milk chocolate chocolate chips
Instructions
  1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together flour, salt, cinnamon, cloves, nutmeg, and baking soda. Set aside.
  3. Cream together butter and brown sugar until smooth, about 3 minutes. Add in the eggs and vanilla Slowly add the dry ingredients into liquid ingredients and mix until combined. Stir in the oats, quinoa, and chocolate chips.
  4. Spoon about a tablespoon of dough onto a large baking sheet. Bake cookies for 12-14 minutes, or until cookies are just barely set. Remove cookies from baking sheet and cool on a wire cooling rack.
Adapted from Two Peas and Their Pod Blog
Deliciously Inspired http://www.deliciouslyinspired.com/
The recipe also calls for nutmeg – this spice is always best when freshly grated.  Treat yourself by buying whole nutmeg and then keep a small grater with it – I guarantee you won’t reach for the ground  anymore.  You can purchase both for around $10.oo and it lasts for a long time.  Here are my suggestions – Whole Nutmeg and Grater 

 
Green Aprons - 5-18-14 Debbie and Caden

I had a little helper in the kitchen while baking these cookies. I am amazed at moments how quickly time flies. The aprons we are wearing are over 22 years old and my son wore it when he was little. They were handmade by my friend, Dorothy and constructed so well.  that I know they have years of memories still in waiting to be experienced.

May 2014 - Quinoa Cookies - Caden
“Is it cookie eating time yet, Grandma?”

May 2014 - Mason Jar Burlap
I also did a bit of crafting and learned how to make my own burlap ribbon.   I love mason jars because they are so versatile.

Wishing you a Happy Memorial Day!

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Grandma’s Cookbook – Honey Chocolate Oatmeal Cookies

Oatmeal cookies have sounded so good lately so I thought I’d explore the cookbook of my grandmother for some inspiration.  The recipe that caught my eye was for a Honey Chocolate Oatmeal Cookie.  I have to say I’ve never seen this combo in an oatmeal cookie before.  

Honey Cocoa Oatmeal Cookies - recipe and cookbook

I looked at the recipe and what was in my pantry.  I switched out the shortening for 1/2 cup grass fed butter and 1/2 cup coconut oil.  I didn’t have chocolate but cocoa powder would do.  White spelt flour was used instead of the cake flour. The sugar was cut in half with a combo on honey and brown sugar. I added some coconut extract and some granola and white candy sprinkles to decorate with.  

Honey Chocolate Oatmeal Cookies
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Ingredients
  1. 2 1/4 cups white spelt flour
  2. 1 tsp baking powder
  3. 1/4 tsp baking soda
  4. 1/2 tsp salt
  5. 1tsp cinnamon
  6. 1/3 cup of cocoa powder
  7. 1/2 cup coconut oil
  8. 1/2 cup of butter
  9. 1/2 cup of honey
  10. 1/2 tsp coconut extract, if desired
  11. 1/4 cup of brown sugar
  12. 2 eggs, beaten
  13. 1 1/2 cup of rolled oats
  14. 1 cup of unsweetened coconut
Instructions
  1. Preheat oven to 325 degrees.
  2. Sift flour, baking powder, soda, salt, cinnamon and cocoa powder together. Set aside.
  3. Cream coconut oil, butter, honey and sugar together. Add beaten eggs and rolled oat. Mix thoroughly.
  4. Add beaten eggs, rolled oats and coconut.
  5. Drop from a teaspoon onto a greased cookie sheet.
  6. Bake for 13-15 minutes.
Notes
  1. Tip - Before you measure out the honey, coat the measuring cup with a little coconut or canola oil - the honey will then pour out easily.
Deliciously Inspired http://www.deliciouslyinspired.com/
This recipe was put together in shifts.

Honey Cocoa Oatmeal Cookies - Dry Ingredients One night I measured out the dry ingredients.

Honey Cocoa Oatmeal Cookies - Wet Ingredients The next morning before work I preset the oven to 325 degrees.

Honey Cocoa Oatmeal Cookies - wet and dryNext the wet ingredients and dry ingredients were mixed together. 

Honey Cocoa Oatmeal Cookies - ready to bakeTeaspoons of dough were dropped onto a parchment paper lined cookie sheet.  

Honey Cocoa Oatmeal Cookies - Gift

One batch was cooked and a few were taken to a friend at work.  The rest of the dough was placed in the refrigerator for baking later.

Honey Cocoa Oatmeal Cookies - Cooling Rack

Sometimes we stay away from cooking because we think we don’t have time and often that is true but it’s amazing what can be accomplished when we take little steps at a time.

I’d love to hear what your favorite cookie recipe is and how you came about having it.

Other posts from this series:

Grandma’s Cookbook – Hard Boiled Eggs

Grandma’s Cookbook – Roast Beef

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Baked Oatmeal – Apple Version

In order to stay on track, I need tasty food that can be prepared ahead and frozen so that during my work week, I can just grab and go.  I make up 4 of these at a time – one for the next day and 3 for my freezer stash.  Top with fresh strawberries or your choice of fruit, if desired.

Baked Oatmeal - Apple Version
Serves 4
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Ingredients
  1. 2 cups Old Fashioned Oats
  2. 1 tsp Pure Vanilla Extract
  3. 2 tsp Cinnamon
  4. 6 Tbsp Pure Maple Syrup or 4 tsp of stevia
  5. 1-1/2 cup Unsweetened Applesauce
  6. 1 Apple, peeled and chopped
  7. 1/4 tsp Salt
  8. 1 cup Water, Juice or Milk of your choice
  9. PAM
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix all ingredients until well blended.
  3. Divide into individual ramekins, sprayed with Pam. Place all ramekins on cookie sheet for ease in placing in oven.
  4. Bake for approximately 20 minutes or until it gets firm.
  5. Set your broiler on “high broil” for 2-3 minutes until it reaches a crispy top. This is not the time to step away from your oven.
Notes
  1. To freeze: Let cool, remove from ramekin and place in freezer Ziploc bag.
Deliciously Inspired http://www.deliciouslyinspired.com/
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