Chewy Chocolate Chip & Cranberry Quinoa-Oat Cookies
Chewy Chocolate Chip & Cranberry Quinoa-Oat Cookies have two of my favorite things in a cookie, a chewy texture and chocolate with cranberries.
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Call me crazy, but the dough is fabulous too! You won’t hear that from me very often.
Gluten-free and allergy-friendly cookie dough doesn’t always taste like that wonderful chocolate chip dough we know and love!! Â But never mind that you will want to indulge if you make this cookie dough egg-free…I highly suggest it!
Once in a while, I will substitute some quinoa flakes for part of the oats in recipes. Â This was one of those times. Mmm, the results are not only delicious chewy cookies but also healthy.
Why I Love Quinoa:
1. High in protein
2. Low in fat and calories
3. Has all 9 essential amino acids
Weight watcher points are 3 points plus for each small cookie. Â Larger cookies have about 5.5 points. I used a small size scoop to make my cookies.
To Make My Favorite Chewy Chocolate Chip & Cranberry Quinoa-Oat Cookies, You Will Need These Ingredients: Â Â Â Â Â Â Â
- Butter- or dairy-free substitute
- Brown sugar
- Granulated sugar, I used beet sugar
- Eggs, or an egg replacer ~ I used Ener-G Egg Replacer
- Pure vanilla extract
- Milk or non-dairy substitute
- All-purpose flour ~ I used a gluten-free blend, like Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
- Xanthan gum for gluten-free (if it is not already in the gluten-free flour blend), guar gum for corn-free
- Baking soda
- Salt
- Quick-cooking oats ~ I used Bob’s Red Mill Gluten-Free Quick Oats
- Quinoa flakes
- Dried cranberries or cherries
- Semi-sweet or mini chocolate chips ~ I use Enjoy Life Allergy-Friendly Semi-Sweet Chips or Gefen Chocolate Chips, which are dairy, nut, gluten-free, and vegan.
- Cacao nibs are optional. (I toss these in just about all of my cookies with chocolate chips)
If you are like me, you will make a big batch of these cookies and freeze them. I should mention they are yummy frozen too!
You might want to try these super-soft Gluten-Free, Allergy-Friendly Coconut-Oat Cookies too.
Chewy Chocolate Chip & Cranberry Quinoa-Oat Cookies
Ingredients
- 1 cup butter ~ softened - or dairy-free substitute.
- 1 cup brown sugar lightly packed
- 1/2 cup granulated sugar ~ used beet sugar.
- 2 eggs ~or an egg replacer, I used Ener-G Egg Replacer
- 2 tsp pure vanilla extract.
- 1 Tbsp milk ~ or non-dairy substitutes. I used rice milk.
- 1 1/4 cups all-purpose flour I used a gluten-free blend, like Bob's Red Mill Gluten-Free All-Purpose Baking Flour.
- 1/4 tsp xanthan gum ~ if it is not already in the gluten-free flour blend guar gum for corn-free.
- 1 tsp baking soda
- 1 tsp salt
- 2 1/2 cups quick-cooking oats I used gluten-free.
- 1/2 cup quinoa flakes
- 1/2 cup dried cranberries ~ or cherries. Cut cherries in half if the pieces are too large.
- 1 cup semi-sweet regular or mini chocolate chips ~ I used Enjoy Life Allergy-Friendly Semi-Sweet Mini Chips.
- 3-4 Tbsp cacao nibs ~ optional. (I toss these in just about all of my cookies with chocolate chips)
Instructions
- Preheat oven to 325
- Line baking sheets with parchment paper or a silicone liner.
- In a large mixing bowl add butter or dairy-free substitute, brown sugar, and granulated sugar. Mix together until creamy and smooth. Add eggs or egg substitute, vanilla, and milk or dairy-free substitute. Mix well.
- In a smaller mixing bowl, combine next 6 ingredients. Stir to blend.
- Add flour mixture to the creamed mixture. Mix well.
- Add dried fruit and chocolate chips…cacao nibs too if you decide to give them a try. Stir well.
- Drop large or small scoops of dough onto baking sheets. Bake 12 minutes for smaller cookies; add a few more minutes for larger cookies.
- Remove cookies from the oven and let sit a few minutes before removing from pan. With that said, I always eat one right away!
- Let cookies cool completely on wire racks.
