You might be wary of trying a cookie made with quinoa, but these high-fiber cookies are delicious and easy! The texture is a little softer than a traditional cookie, but you can eat these cookies without the guilt!
Prep Time: 10 minutes
Serving Size: 1 cookie
3 tablespoons Smart Balance margarine, softened
1 teaspoon vanilla
¼ cup Splenda Sugar Blend
1 cup gluten-free rolled oats
2 cups cooked quinoa, cooled
½ cup gluten-free baking mix (such as Pamela’s)
¼ cup mini-chocolate chips
MAKE IT GLUTEN-FREE: Confirm ingredients are gluten-free and this recipe can be made gluten-free.
Dietitian Tip: If you prefer your cookies less dense, you can try adding 4 tablespoons milk and 3 tablespoons canola oil (to the margarine and egg mixture). After dropping by tablespoon onto baking sheet, flatten with fork with before baking.
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