Recipe: Gluten-Free Oatmeal Quinoa Raisin Cookies

by Carrie

in Cookies

Quinoa. What is it?

It is a superfood that I knew nothing about until I started living gluten free.

Quinoa is one of the world’s healthiest foods, having nutrients high in vitamins and minerals such as riboflavin, calcium, vitamin E, iron, potassium, magnesium, folic acid, and beta carotene. Quinoa is not considered a grain, but is a superior source of non-animal protein thus making it a staple in a vegetarian or vegans diet.

Quinoa is now a staple in my diet and I am discovering more and more ways to cook with it.

When I was at the celiac trade show in Calgary, I met the authors to the book Quinoa the everyday superfood, Patricia Green and Carolyn Hemming. It is great cookbook with more than 170 recipes using quinoa. This is not a gluten free cookbook, however, there are recipes that are wheat free and easy to convert to gluten free.

[print_this]Recipe: Gluten-Free Oatmeal Quinoa Raisin Cookies

3 cups rolled oats (I use Only Oats that are non contaminated)
1 ½ cups quinoa flour
½ tsp salt
1 tsp baking soda
2 tsp cinn
½ tsp cloves
¼ cup white sugar
1 cup brown sugar
1 cup softened butter
2 large eggs
1 tsp vanilla
1 ½ cups raisins (I used a mixture of raisins, dark choc chips, goji berries, sesame seeds, and chia seeds)

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Measure the oats, quinoa flour, salt, baking soda, cinn, and cloves into a bowl. In a separate bowl, cream both the sugars and the butter together (I have a lovely kitchen aid mixer that I use to mix my cookie batter).

Add the eggs and vanilla and mix well. Add the butter mixture to the oat mixture and blend until a soft dough forms. Stir in the raisins.

The recipe states to roll dough into balls, however, I use an ice cream scoop to get equal sized cookies. Place cookie dough balls on cookie sheet.

Bake cookies for 10-12 minutes. Let cookies cool before removing them off sheet.

Please check out this cookbook for many more quinoa recipes, you can also check there website at

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{ 11 comments… read them below or add one }

lucy February 25, 2012 at 11:24 pm

Hi Wheat free Mom!
This recipe looks absolutely fab… however i thought i would kindly notify you that oats are glutinous so offical title of “gluten free” should be swapped to “wheat free oatmeal cookies!”

Carrie February 27, 2012 at 11:02 pm

Oats are considered a safe food for celiacs. The problem with oats is making sure you find non-contaminated oats to use. I use ONLY OATS, a Canadian company out of Saskatchewan. Their oats are certifed non contaminated.

Trish @ MyBigFatBundt April 25, 2012 at 11:00 am

Thank you for sharing this recipe. I am helping with the cooking demo part of a gluten-free cooking class in a few weeks, and the topic is cooking with quinoa. I have been trying to come up with a simple dessert recipe that would either use only quiona flour or quinoa in combo with oats…no complicated flour mixes (although that’s what I personally use at home) so that newbies wouldn’t get discouraged with learning so much at once. I tried a few different cakes and quick breads that had great texture, but the taste of only using quinoa flour was overwhelming. So I’m going to test these out and see if they turn out a big more mild.

Alison May 9, 2012 at 3:52 pm

These are really yummy and easy to find ingredients for a make! Thanks for the recipe.

Colleen Chao February 7, 2013 at 6:39 pm

These are absolutely yum! I substituted 3/4 agave for the sugars (due to allergies), but they still turned out incredible. My 18-month-old is gobbling up his second one as I type. Thank you so much for posting this recipe!

Carrie February 7, 2013 at 9:07 pm

I am thrilled that your little one is enjoying the cookies.

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