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Chewy Chocolate Chip & Cranberry Quinoa-Oat Cookies

Sweet and chewy oat cookies with quinoa flakes, chocolate chips, and dried cranberries. Perfect for snacks or dessert with allergy-friendly and vegan options.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate chip oat cookies, cookies, corn-free, dairy-free, egg-free, gluten-free, nut-free, oat and quinoa cookies, soy-free, vegan
Servings: 48 Cookies
Calories: 115kcal
Author: Mary Krick

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.

Notes

If you are like me you will make a big batch of these cookies and freeze them.
** 48-50 small cookies or 25-27 or larger cookies
** 3 WW points plus each for small cookies

Nutrition

Serving: 1cookie | Calories: 115kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 119mg | Potassium: 42mg | Fiber: 1g | Sugar: 9g | Vitamin A: 183IU | Calcium: 19mg | Iron: 1mg