Quinoa Cookies

Mike always scoffs at me when I make "healthy" cookies. Afterall, he says, when somebody is reaching for a cookie they aren't exactly looking for a healthy choice, so why waste the ingredients? He has a point... but sometimes it's nice to just sneak some whole grain into these unsuspecting treat seekers (ie. my kids... and Mike). These cookies also have half the butter, half the chocolate, and half the sugar as your traditional chocolate chip recipe. I know what you're thinking... eew. Why would anybody do such a thing to a cookie?! But I promise they really do taste good. I even fed some to my sweet tooth friend and she couldn't tell they were half the sugar. There's not very much quinoa in this recipe- just enough to give the cookies a pleasant little crunch and a hint of nuttiness. I think it adds character, but you could easily leave it out if you don't have it.

Quinoa Chocolate Chip Cookies


1/2 cup butter, softened
1/2 cup LF plain yogurt
3/4 cup NF dry milk
3/4 cup brown sugar
2 eggs
1 tsp baking soda
¼ tsp salt
1 tsp vanilla
2 cups whole wheat flour
1/2 cup oats
1/4 cup quinoa
1 cup semi-sweet chocolate chips

Preheat oven to 350F. Cream butter, yogurt, sugar and dry milk in medium mixing bowl. Add eggs and vanilla. Mix well. Add baking soda and salt. Mix well. Add flour and oats and mix/stir until combined. Stir in chocolate chips and quinoa. Drop by teaspoonful onto greased cookie sheets and bake 10 minutes. Allow to cool on cookie trays a couple minutes then transfer to a wire rack. When cool, transfer to freezer bags and freeze up to 3 months. Makes 4 dozen cookies.