Quinoa-Granola Chocolate Chip Cookies

Quinoa-Granola Chocolate Chip CookiesRecipe
Photo: Randy Mayor; Styling: Cindy Barr
Satisfy after-school muchies with Quinoa-Granola Chocolate Chip Cookies. Use an already-made batch of our Nutty Whole-Grain Granola to whip up these scrumptious cookies.


Serves 24 (serving size: 1 cookie)
Total time: 1 Hour, 25 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 1 Hour, 25 Minutes

Nutritional Information

Calories 133
Fat 5.9 g
Satfat 1.5 g
Monofat 2.8 g
Polyfat 1.2 g
Protein 1.6 g
Carbohydrate 19 g
Fiber 0.8 g
Cholesterol 11 mg
Iron 0.6 mg
Sodium 87 mg
Calcium 20 mg


4.5 ounces all-purpose flour (about 1 cup)
1/2 cup quinoa flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup canola oil
2 tablespoons butter, softened
1 1/2 teaspoons vanilla extract
1 large egg
1/3 cup semisweet chocolate minichips


1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt, stirring with a whisk. Place sugars, oil, and butter in a large bowl; beat with a mixer at medium speed until combined. Add vanilla and egg; beat until well blended. Add flour mixture, beating at low speed just until combined. Stir in Nutty Whole-Grain Granola and chocolate chips. Cover and chill dough 45 minutes.

2. Preheat oven to 350°.

3. Divide dough into 24 equal portions (4 teaspoons each). Roll portions into small balls; arrange balls 2 inches apart on baking sheets lined with parchment paper. Flatten balls slightly. Bake at 350° for 15 minutes or until bottoms of cookies just begin to brown.