Gluten free oatmeal and quinoa cookies

My kids love cookies, but they maybe love them a bit too much. Therefore, I have to come up with new recipes for this popular snack all the time, which gets harder and harder. Today I came up with an idea to use oatmeal and quinoa, though, and I must say they haven’t enjoyed their cookies like this in a long time. Hope it’ll work for y’all as well!

Gluten free oatmeal and quinoa cookiesPin

For 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.

As I always do, I asked my readers to take part, maybe tell me what they think about my recipes and give me some tips, as well. What do they think of this one? Do they like it, did they make someone important to them happy with it? Did it help them save some time? Simply, what do our readers say about this recipe? Here it comes:

“A great cookie base. I add some chopped pecans and dried blueberries. My husband loves them! We have a tree in our yard and I can see the squirrels jumping from branch to branch when he is eating these cookies!”

“I’m not a fan of cinnamon, but my mom loves it so I just add a little bit to hers and that is all that I need. It’s so easy to make yet they taste so good.”

“This tastes better than any oatmeal cookies I have ever had. The combination of the brown rice flour, flax seeds and butter seems to really enhance the flavor.”

“These cookies were a huge hit with my family, even my gluten eating sister loved them. I also bring them to work and can’t keep them around for too long.”

“I just made these – they are delicious!! My mom is visiting from out of town and she couldn’t stop eating them! You have a new fan!”

“These cookies are just amazing! Usually, I am very skeptical about “specialty” ingredients like oatmeal, quinoa or flax seed, but this recipe just works. It’s delicious, easy to make and the perfect treat for Christmas!”

And a little note before I will finally say goodbye to y’all: You’re 1 000, no 1 000 000, no 1 000 000 000 times more awesome and nice and excellent than every recipe here. Love you, love you all!

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