Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light September 2013


Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

25 mins
1 hr 25 mins
Serves 24 (serving size: 1 cookie)


Ingredient Checklist


Instructions Checklist
  • 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.

  • Preheat oven to 350°.

  • 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.

Nutrition Facts

133 calories; fat 5.9g; saturated fat 1.5g; mono fat 2.8g; poly fat 1.2g; protein 1.6g; carbohydrates 19g; fiber 0.8g; cholesterol 11mg; iron 0.6mg; sodium 87mg; calcium 20mg.