Quinoa "Oatmeal" Cookies
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Kim Wirth, RN, BSN
ingredients
½ cup brown sugar
¼ cup soft silken tofu (may substitute with 1 egg)
¾ cup quinoa flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1 teaspoon gluten free vanilla
1 ½ cups Arzu Original Flavor (see note)
½ cup raisins (may substitute with dried cranberries)
Instructions
1. Preheat oven to 350 degrees.
2. Cream margarine, brown sugar and tofu (or egg).
3. Add quinoa flour, baking soda, salt and cinnamon and vanilla. Beat for 1 minute on high. Add vanilla and Arzu. Mix well. Add raisins and gently mix in.
4. Drop by teaspoonful onto parchment lined cookie sheet.
5. Bake 10-12 minutes until golden brown.
6. Cool before storing in air tight container.
Note: Arzu is a gluten-free mix of whole grain quinoa, buckwheat and legumes that can be eaten as a porridge or incorporated into a wide range of cooked and baked products.
Nutritional information per cookie: Calories 50, Fat 1.5g, Sodium 90mg , Carbs 9g, Fiber 1g, Protein 1g, Iron 2% of RDA.
Recipe courtesy of Kim Wirth, RN, BSN. Kim is a pediatric nurse at Dell Children’s Medical Center of Central Texas, lives with her husband near Austin, Texas. In addition to being a mother of three, she is also co-owner of World Wise Grains, makers of gluten-free Arzu.
makes:
3 dozen cookies
serving size:
