Quinoa Oatmeal Cranberry Cookies
As stated in Quinoa 365, A healthier version of a long time favorite!
Adapted from Quinoa 365: The Everyday Superfood, pg. 141
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3 cups rolled oats
1 cup all-purpose flour
1/2 cup quinoa flour
1/2 tsp salt
1 tsp baking soda
2 1/2 tsp Pumpkin Pie Spice**
1/4 cup granulated sugar
1 cup packed brown sugar
1 cup butter, softened (we only had 3/4 cup on hand and that seemed to work fine!)
2 large eggs (I used 2 extra large eggs to make up for the decreased butter)
1 tsp vanilla extract
1 cup dried cranberries
1 cup white chocolate chips
Preheat oven to 350ºF (180ºC). Prepare a baking sheet, or line with a silicon mat or parchment paper.
In a large bowl, add the oats, flours, salt, baking soda, and pumpkin pie spice, whisk to combine.
In medium bowl, cream the butter and sugars. Add the eggs and vanilla and mix well. Pour the butter mixture into the flour mixture and mix until almost combined. Add the cranberries and white chips, and stir to incorporate.
Roll the dough into 1 1/2 inch balls and place on the cookie sheet, flatten to a thickness of 1/2 inch either with your hand or the bottom of a glass.
Bake on the center oven rack for 9-12 minutes, or until the edges are golden brown. Remove from the oven and cool for a minute or two before moving to a wire rack.
**Liv Life Note: In place of the Pumpkin Pie Spice, the original recipe calls for 2 tsp cinnamon and 1/2 tsp ground cloves.
