Lunch: Gluten-Free Quinoa Chocolate Chip Cookies

You might be wary of trying a cookie made with quinoa, but these high-fiber cookies are delicious and easy! The texture is a little denser than a traditional cookie, but you can eat these cookies without the guilt!

Ingredients

3 tablespoons Smart Balance margarine, softened
1 teaspoon vanilla
1 egg
¼ cup Splenda Sugar Blend
1 cup gluten-free rolled oats
2 cups cooked quinoa, cooled
½ cup gluten-free baking mix (such as Pamela’s)
¼ cup mini-chocolate chips

Instructions

Preheat oven to 350 degrees. Line baking sheet with parchment paper.
In a large bowl, whisk together margarine, vanilla, egg and Splenda. Mix until well blended.
Add oats, quinoa and baking mix to mixture and stir well. Fold in chocolate chips.
Drop by tablespoon onto baking sheet. Bake for 15 minutes. 
Cool on wire rack and store in airtight container when cool.
MAKE IT GLUTEN-FREE: Confirm ingredients are gluten-free and this recipe can be made gluten-free.
Dietitian Tip: If you prefer your cookies less dense, you can try adding 4 tablespoons milk and 3 tablespoons canola oil (to the margarine and egg mixture). After dropping by tablespoon onto baking sheet, flatten with fork with before baking.

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