I was trying to get some nutrients into my picky toddler. This recipe has the benefit of iron and vitamins from the baby cereal plus protein from the quinoa.



Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

  • Beat butter, brown sugar, and white sugar together in a bowl until fluffy. Add egg and vanilla extract; mix until combined.

  • Whisk flour, baking soda, and salt together in a bowl; add to butter mixture until dough is just mixed. Fold in oats and quinoa. Drop dough by teaspoonfuls onto baking sheet, approximately 2 inches apart.

  • Bake in the preheated oven until edges are golden, 10 to 15 minutes. Let cool on baking sheet for 5 minutes; transfer to a wire rack to cool completely.

Cook's Notes:

You can freeze these cookies unbaked, and then bake from frozen as many as you'd like. Use a small ice cream scoop to drop cookies onto a parchment-lined baking sheet. Place in freezer for a couple of hours until firm.

Nutrition Facts

85 calories; 4.3 g total fat; 14 mg cholesterol; 81 mg sodium. 10.7 g carbohydrates; 1.1 g protein; Full Nutrition