Sometimes I compare my kids to Cookie Monsters. So I have to use my imagination to have a variety of cookies so nobody gets bored. Who doesn’t like oatmeal cookies, but I wanted to give a little touch to it by adding quinoa puffs that give an interesting texture.
Preparation time: 15 minutes
Cooking time: 18 minutes
- 2 1/4 cup (562.5ml) of organic oatmeal
- 1 cup (250ml) organic brown rice flour
- 1 tsp. (5ml) of cinnamon
- 1 pinch of salt
- 2 tbsp. (30ml) of ground organic flax seeds
- 6 tbsp. (90ml) of water
- 3/4 cups (187.5) of vegan butter
- 1/2 cup (125ml) of brown sugar
- 1/2 cup (125ml) of organic cane sugar
- 2 tsp. (10ml) of vanilla
- 1 cup (250ml)of chocolate chips
- 1 cup (250ml) of organic quinoa puffs
- 1/3 cup (83.3ml) of crushed organic walnuts
- In a small bowl, combine the flax seeds and the water and let it rest for 10 minutes. That makes your egg substitute.
- In a bowl, cream the butter and the sugar. Add the vanilla and the flax seed mixture.
- In another bowl, stir the oatmeal, the rice flour, the cinnamon and the salt, then mix it in the butter and sugar.
- Finish by adding the quinoa puffs, the walnuts and the chocolate.
- Take about 2 tbsp. of batter and make a little ball that you will flatten to make a nice round cookie. Place them on a cookie sheet and put it in the oven for about 15-18 minutes, until the bottom gets golden.
- Remove and transfer on a wire rack to cool them.