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Quinoa-Granola Chocolate Chip Cookies

Photo: Randy Mayor; Styling: Cindy Barr
Hands-on time 25 mins
Total time 1 hr, 25 mins
Yield Serves 24 (serving size: 1 cookie)
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.

Ingredients

  • 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 3/4 cups Nutty Whole-Grain Granola
  • 1/3 cup semisweet chocolate minichips

Nutrition 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

How to Make It

  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.