Low Fat Quinoa Oatmeal Cookies with Golden Raisins and Dried Pineapple

Marian Blazes
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 20 cookies (20 servings)
Nutritional Guidelines (per serving)
169 Calories
6g Fat
29g Carbs
2g Protein
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Nutrition Facts
Servings: 20 cookies (20 servings)
Amount per serving
Calories 169
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 3%
Cholesterol 10mg 3%
Sodium 80mg 3%
Total Carbohydrate 29g 10%
Dietary Fiber 2g 8%
Protein 2g
Calcium 33mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 degrees. Toast the chopped walnuts in the oven until fragrant, about 8-10 minutes.

  3. In a large bowl, mix the quinoa, oatmeal, flour, brown sugar, and salt.

  4. Stir the mashed banana, egg, applesauce, oil, and vanilla into the dry ingredients until well mixed. Stir in the nuts and dried fruit.

  5. 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.

  6. Bake the cookies until they are starting to brown around the edges, about 15-20 minutes. Remove from heat at let cool.

  7. Store cookies in an airtight container.