Remember eating oatmeal cream pies as a kid? I sure do, they were one of the special treats we got to eat as kids on road trips. I don't know what I was more excited about, the vacation or getting to eat an oatmeal cream pie once I was buckled into my seat! While this recipe may not be for a full cream pie, these quinoa oatmeal cookies definitely bring back all the flavors! These cookies are my favorite go to when I am wanting a cookie that will give me a tiny sugar rush and also leave me feeling full. The soft texture reminds me of my childhood treat and the walnuts add a nice crunch.
These cookies save very well and will last up to 5 days on the counter in an airtight container. The dough freezes beautifully as well!
Quinoa Oatmeal Cookies
Makes 2 dozen cookies
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose or gluten free flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups rolled oats
- 1 cup quinoa flakes
- 1 cup chopped walnuts
- 1 cup dried cranberries, unsweetened
Preheat oven to 375 degrees and lightly grease two baking sheets. In a large bowl, cream butter and sugars until smooth. stir in eggs and vanilla.
In a separate bowl, combine flour, cinnamon, baking soda, salt, oats and quinoa flakes. Add flour mixture into butter mixture and stir to combine. Add in nuts and cranberries and stir.
Using a tablespoon, roll into balls and place on baking sheet. Bake for 10-12 minutes until golden brown.