I have 3 words for you: Easy. Healthy. Cookies.
If you don’t like raisins, then you may as well go ahead and hit that little back arrow in the corner because this recipe is not for you. Or go drool over these cookies instead.
If you love raisins, then don’t move, your dream cookie is just a few scrolls away.
If you’re on the fence about raisins, then I suggest sticking around because these cookies are extremely extraordinary! 5 ingredients. Fruit-sweetened. Chewy, tasty, and nutrition-packed!
If you’re a banana hater, then definitely stay right here. You know those amazing 2 ingredient banana + oat cookies? Well I have a banana-less version just for you!
And if you don’t fall into one of those categories, then who are you? And what is your stance on raisins?
Oatmeal raisin cookies are a classic. These cookies are not. Oatmeal raisin cookies don’t usually contain quinoa, but it adds great texture and nutrition. After making this quinoa granola, I realized that quinoa isn’t just for piling into a power bowl underneath a heap of vegetables with a savory sauce. It’s a fun ingredient in cookies and other such sweet things.
It is so small, but SO nutrition packed! If you want 27 more reasons why you should make these cookies, then check out this article from Well-Being Secrets all about the health benefits of quinoa.
And what’s better to bind oatmeal raisin cookies together than raisins themselves? Those sweet shriveled used-to-be grapes are the sweetener, the binder, and the mix-in in these little cookies!Print
- 1/2 cup cooked quinoa
- 2/3 cup rolled oats
- 2 tbsps oat flour
- 2/3 cup raisins + 1/4 cup raisins for mixing in
- 1/3 cup water
- 1 tsp cinnamon
- Preheat the oven to 350.
- Blend the raisins and water to make raisin paste. It’s okay if it’s a little chunky.
- In a large bowl, mix the raisin paste with the quinoa, oats, oat flour, and cinnamon.
- Gently mix in the 1/4 cup raisins.
- Roll into balls and arrange on a baking sheet lined with parchment paper. Press them out into cookie shapes.
- Bake for 12-14 minutes at 350F.
- Let them cool for about 10 minutes before removing from the pan and snacking!
- Keep in the fridge.