Quinoa-Granola Chocolate Chip Cookies

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.

Yield: Serves 24 (serving size: 1 cookie)
Recipe from Cooking Light

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Recipe Time

Hands On: 25 Minutes
Total: 1 Hour, 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 133
  • Fat: 5.9g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 1.6g
  • Carbohydrate: 19g
  • Fiber: 0.8g
  • Cholesterol: 11mg
  • Iron: 0.6mg
  • Sodium: 87mg
  • Calcium: 20mg


  • 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


  1. 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. 2. Preheat oven to 350°.
  3. 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.
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