Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A great cookie snack for those who cannot eat gluten or are trying to eat a little healthier.

Recipe Summary

prep:
15 mins
cook:
14 mins
additional:
26 mins
total:
55 mins
Servings:
28
Yield:
28 cookies
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Ingredients

28
Original recipe yields 28 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.

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  • Place 1 cup oats in a food processor; pulse 7 to 8 times. Add quinoa and pulse until finely chopped.

  • Transfer oat and quinoa mixture to a large bowl. Add remaining 1 cup oats, applesauce, eggs, sugar, vanilla extract, baking soda, and salt; mix well to combine. Fold chocolate chips and pecans into the batter.

  • Drop tablespoons of batter onto the baking sheet.

  • Bake in the preheated oven until edges are golden, about 14 minutes. Let sit on the baking sheet for 1 to 2 minutes before moving to a wire rack to cool, about 25 minutes.

Cook's Note:

Substitute walnuts for the pecans if desired.

Nutrition Facts

81 calories; protein 1.9g; carbohydrates 11g; fat 3.6g; cholesterol 13.3mg; sodium 93.6mg. Full Nutrition
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