Pecan Spiced Molasses Oatmeal Quinoa Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 90
Ingredients
Dry Ingredients (bowl one)1 cup flour1 cup oats2 tsp. baking soda1/2 tsp. salt2 tsp. ground cinnamon2 tsp. ground nutmeg1 pkt of Stevia (optional)Mix ingredients then add2 cups of cooled cooked QuinoaWet Ingredients (bowl two)1/3 Blackstrap Molasses1/3 Light Agave Syrup1/2 Unsweetened Applesauce1 tbsp. Vanilla ExtractMix all wet ingredients then fold into dry ingredients untill dough is incorporated thoroughlyFold in chopped pecans or other particulates you desire.Scoop dough with 1oz scoop for proper portioning.Optional-roll dough ball into cinn/sugar mixture
Quinoa must be cooked and cooled in advance before mixing with dry ingredients.
Preheat oven to 425 Bake
Combine wet ingredients in one bowl and dry ingredients in another
Fold in chopped pecan before scooping cookie dough balls.
Optional- roll cookie dough balls in a cinn/sugar mixture before placing on baking sheet.
Press cookie balls into flat rounds with spacing 1 inch between each cookie on a oil sprayed cookie sheet.
Bake for 10-12 min.
Remove from cookie sheet and cool on cooling rack for 5 min's before eating.
Serving Size: makes 90 1oz scooped cookie dough
Preheat oven to 425 Bake
Combine wet ingredients in one bowl and dry ingredients in another
Fold in chopped pecan before scooping cookie dough balls.
Optional- roll cookie dough balls in a cinn/sugar mixture before placing on baking sheet.
Press cookie balls into flat rounds with spacing 1 inch between each cookie on a oil sprayed cookie sheet.
Bake for 10-12 min.
Remove from cookie sheet and cool on cooling rack for 5 min's before eating.
Serving Size: makes 90 1oz scooped cookie dough
Nutritional Info Amount Per Serving
- Calories: 33.2
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 41.7 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 0.5 g
- Protein: 0.7 g