Pumpkin-Quinoa Oatmeal Cookies

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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.
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  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: About 30 cookies
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Ingredients

Directions

  1. 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.
  2. 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.
  3. 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).
  4. 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.

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