Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From: Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From: Food Network Magazine
Pumpkin-Quinoa Oatmeal Cookies
Getting reviews...
- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: About 30 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 188
- Total Fat
- 8 g
- Saturated Fat
- 3 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 2 g
- Sugar
- 12 g
- Protein
- 4 g
- Cholesterol
- 18 mg
- Sodium
- 101 mg
Don’t let the title of this recipe fool you, these heart healthy oat cookies are packed with two major superfoods: nutrient dense quinoa and vitamin-rich pumpkin.
- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: About 30 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 188
- Total Fat
- 8 g
- Saturated Fat
- 3 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 2 g
- Sugar
- 12 g
- Protein
- 4 g
- Cholesterol
- 18 mg
- Sodium
- 101 mg
Ingredients
Directions
- Preheat the oven to 350˚ F. Lightly coat 2 baking sheets with cooking spray. Whisk the flour, cinnamon, baking powder and salt in a medium bowl.
- Beat the butter and brown sugar in a large bowl with a mixer on medium speed until fluffy and pale, about 3 minutes. Beat in the egg, pumpkin and vanilla, scraping down the bowl occasionally, until combined. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Add the oats, pepitas, cranberries and quinoa and beat on low speed until combined.
- Scoop 2-inch balls of dough (about 3 tablespoons each) and arrange 2 inches apart on the baking sheets. Coat the bottom of a drinking glass with cooking spray and gently flatten the cookies to a 1/2-inch thickness (about 2 1/2 inches in diameter).
- Bake until the cookies are dry on top and crisp around the edges, 14 to 16 minutes. Let cool 5 minutes on the pans, then transfer to a rack to cool completely.
