Low Fat Quinoa Oatmeal Cookies with Golden Raisins and Dried Pineapple

Marian Blazes
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: 20 cookies (20 servings)

These oatmeal cookies get their excellent nutritional value from quinoa, a high-protein grain from the Andes. Quinoa is often enjoyed as a hot cereal in South America, and if you can find quinoa flakes at health food stores (I find them at Whole Foods) or online, you can cook or bake with them in the same way as rolled oats. These low fat quinoa oatmeal cookies are soft and chewy thanks to the additon of applesauce and mashed banana (a great way to use up an overripe banana). Toasted walnuts, golden raisins, and dried pineapple add both nutrition and more flavor.

What You'll Need

  • 1 cup quinoa flakes
  • 2 cups rolled oats (not instant)
  • 1/2 cup flour
  • 1 cup brown sugar (packed)
  • 1 teaspoon salt
  • 1 overripe banana (mashed)
  • 1/4 cup applesauce
  • 1 egg
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla
  • 1/2 cup nuts (pecans or walnuts, chopped)
  • 1/2 cup golden raisins
  • 2 slices dried pineapple (finely chopped)

How to Make It

  1. Preheat the oven to 350 degrees. Toast the chopped walnuts in the oven until fragrant, about 8-10 minutes.
  2. In a large bowl, mix the quinoa, oatmeal, flour, brown sugar, and salt.
  3. Stir the mashed banana, egg, applesauce, oil, and vanilla into the dry ingredients until well mixed. Stir in the nuts and dried fruit.
  4. Using a 1/4 measuring cup or a large spoon, mound portions of the cookie dough onto a cookie sheet lined with parchment paper, and flatten each mound of dough slightly.
  1. Bake the cookies until they are starting to brown around the edges, about 15-20 minutes. Remove from heat at let cool.
  2. Store cookies in an airtight container.
Nutritional Guidelines (per serving)
Calories 169
Total Fat 6 g
Saturated Fat 1 g
Unsaturated Fat 3 g
Cholesterol 10 mg
Sodium 80 mg
Carbohydrates 29 g
Dietary Fiber 2 g
Protein 2 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)