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.

24 cookies

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

1. In a small bowl, combine the flax seeds and the water and let it rest for 10 minutes. That makes your egg substitute.
2. In a bowl, cream the butter and the sugar. Add the vanilla and the flax seed mixture.
3. In another bowl, stir the oatmeal, the rice flour, the cinnamon and the salt, then mix it in the butter and sugar.
4. Finish by adding the quinoa puffs, the walnuts and the chocolate.
5. 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.
6. Remove and transfer on a wire rack to cool them.