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

Gallery

Recipe Summary

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

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.

    Advertisement
  • 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
Advertisement

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/19/2018
This recipe offered me hope in gluten free, delicious cookies. Without a doubt the recipe will be revisited. Tried leaving out chips but immediately added as the chips add moisture. Read More
(1)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/20/2016
Good cookies. I used parchment paper on the baking sheet instead of cooking spray and still turned out great. Thanks. Read More
(1)
Rating: 5 stars
12/19/2018
This recipe offered me hope in gluten free, delicious cookies. Without a doubt the recipe will be revisited. Tried leaving out chips but immediately added as the chips add moisture. Read More
(1)
Rating: 5 stars
11/16/2020
I just made these and enjoyed them. Good flavor. The texture of the quinoa kind of threw me off at first, but as they cooled they felt more like a muffin cookie in your mouth. The bottoms got nice and crispy/caramelized. I put in 1/2 cup of peanut butter chips and 1/4 chocolate chips instead of all chocolate because we love peanut butter more and the ratio was perfect. They weren't too sweet either. My hubby really loved these. Read More
Advertisement
Advertisement