Chewy Chocolate Chip & Cranberry Quinoa-Oat Cookies have two of my favorite things in a cookie, a chewy texture and chocolate with cranberries.
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!! 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. 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. 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:
- 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
- Quick-cooking oats ~ I used gluten-free
- Quinoa flakes
- Dried cranberries or cherries
- Semi-sweet or mini chocolate chips ~ I used Enjoy Life Allergy-Friendly Semi-Sweet Mini Chips
- 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
- 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)
- 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.