I set out to make some cookies with quinoa. I found this recipe by Two Peas and Their Pod and decided to substitute pumpkin for the applesauce and add more chocolate chips. Because more chocolate chips is always a good idea, right? 😉 These cookies are thick and hearty. They’re delicious and healthier than your normal cookie. I may have even had one for breakfast, but hey, they’re made with whole wheat flour and quinoa so I’m deeming them a perfectly acceptable breakfast food! =) They’re also delicious when sandwiched around frozen yogurt. This recipe makes several cookies, so I would suggest halving the recipe unless you’re feeding a crowd. Enjoy!

Pumpkin Quinoa Whole Wheat Chocolate Chip Cookies
2 cups white whole-wheat flour
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 cup unsalted butter, at room temperature
1 cup brown sugar
2 large eggs
1 cup pumpkin puree
2 tablespoons vanilla extract
2 1/2 cups old-fashioned oats
1/2 cup cooked and cooled quinoa
2 cups semi-sweet chocolate chips

1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
2. In a large bowl, whisk together flour, salt, cinnamon, cloves, nutmeg, and baking soda. Set aside. In the bowl of a stand mixer, cream together butter and brown sugar until smooth, about 3 minutes. Add in the eggs and vanilla extract. Add the pumpkin and mix until combined.
3. Slowly add the dry ingredients into liquid ingredients and mix until combined. Stir in the oats, quinoa, and chocolate chips.
4. Scoop dough using #20 scoop onto 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

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Categories: Cookies, Pumpkin

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