• Rhonda

    posted on April 18, 2011 at 1:45 pm

    YEAH! Thank you so much for these, so yummy and moist. My husband cant eat oatmeal and really misses oatmeal cookies. What a wonderful surprise I can give him.
    Thank you for all your great recipes and your book too : )…

    [Reply]

    Amy Reply:

    @Rhonda, I’m glad you like the recipe…let me know what your husband thinks. Joe loves them.

    So glad you like the book too!

    Hugs,
    Amy

    [Reply]

  • Chickiepea's Blog: Eating for Autoimmune Health

    posted on April 18, 2011 at 3:08 pm

    Hi Amy. Can you update the measurement for the butter? Is it half a stick or half a cup?
    Thanks :)

    [Reply]

    Amy Reply:

    @Chickiepea’s Blog: Eating for Autoimmune Health, Updated! Thanks for catching that. :) It’s 1/2 cup or 1 stick.

    Hugs,
    Amy

    [Reply]

  • Chickiepea's Blog: Eating for Autoimmune Health

    posted on April 18, 2011 at 3:40 pm

    ;) I made them. I tweaked them a little bit, and they are in the oven now, so I will let you know how they turn out. The dough is heavenly though- the girls and I had to taste it, of course!

    [Reply]

  • Barb

    posted on April 18, 2011 at 4:01 pm

    I just got your book from Amazon. Can’t wait to try some of the recipes.

    [Reply]

    Amy Reply:

    @Barb, Yea! I’m so glad! I can’t wait to hear what you think.

    So grateful for your support, Barb!
    Amy

    [Reply]

  • Maggie

    posted on April 18, 2011 at 5:31 pm

    These look so good Amy! I love the use of quinoa instead of oats. I think they’ll have to go on my list! And thanks for linking to me :)

    [Reply]

    Amy Reply:

    @Maggie, I love your Chocolate Chip Pecan Squares…especially with ground chia seeds in them. And, yep, quinoa flakes instead of oats are always yummy.

    Hugs!
    Amy

    [Reply]

  • Catherine

    posted on April 18, 2011 at 7:50 pm

    These look fantastic Amy! Can’t wait to try them. Quick question if you don’t mind: if I want to use stevia to sweeten instead of the coconut sugar do I need to adjust the other ingredients at all? Cheers :)

    [Reply]

  • melanie

    posted on April 18, 2011 at 11:45 pm

    Hi Amy – I saw your post this morning and was so inspired by the simplicity and flexiblity of your recipe. I just purchased some palm sugar last week and am loving it! I veganized your recipe and used a different mix of flours and also used cranberries and walnuts. And, it was delicious! Here’s my recipe:

    http://mindfulfood.blogspot.com/2011/04/quinoa-cranberry-cookies.html

    [Reply]

  • AJ

    posted on April 19, 2011 at 4:21 pm

    These cookies are wonderful! :) just one thing..adding the cinnamon wasn’t included in the recipe, and it almost made me forget to add it which would have just been a terrible, the cinnamon makes the cookies so much yummier. I also made them with a flax egg, and it worked out great

    [Reply]

  • claudia

    posted on April 19, 2011 at 6:34 pm

    These cookies look great! I’ll do them soon :)
    (I’m a little bit overwhelmed by mixing the flour, but I’ll do it as soon as my semester is over)

    [Reply]

  • Chickiepea's Blog: Eating for Autoimmune Health

    posted on April 20, 2011 at 11:17 am

    I made changes, but they still turned out great. We’re not used to much sweetener, so I thought they were a tad too sweet and will reduce the sugar even more next time.
    These are way better than the Mary’s Gone Crackers ones, and came together really quickly.
    Thanks :)

    [Reply]

  • Cara

    posted on April 20, 2011 at 7:29 pm

    I’ve never worked with quinoa flakes, but now I’ll certainly look out for them. Thanks, Amy!

    [Reply]

  • Alta

    posted on April 22, 2011 at 11:07 am

    I love oatmeal raisin cookies, and I love quinoa flakes, but I’ve never made quinoa raisin cookies. You’d think that would have crossed my mind…anyway, these look so good. Soft and lovely. With a cookie like this, that’s what I go for – soft, slightly chewy.

    [Reply]

  • Colleen

    posted on April 23, 2011 at 10:20 pm

    I would like to try and make these and haven’t done much GF baking yet. Which flour blend should I follow since you have a few listed? Thanks so much.

    [Reply]

  • Lynne

    posted on May 17, 2011 at 2:31 pm

    What a wonderful cookie. I made mine using earth balance ‘butter’ sticks and a chia/water mixture for the eggs because of dairy and egg allergies but the cookies still turned out great. They didn’t spread and look as nice as yours but taste delicious anyway. Thanks once again for all your contributions to gf/ss cooking.

    [Reply]

  • Linda

    posted on July 15, 2011 at 4:41 pm

    Amy,
    I’ve been using Coconut Palm sugar from Central Market but it is thick and syrupy. Where can I buy the dry sugar? Also, I have not had any luck finding Quinoa FLAKES. Any suggestions?

    [Reply]

    Amy Reply:

    @Linda, You have the liquid form – Coconut Nectar, right?. My Whole Foods carries palm sugar. Also – I have links to on-line sources that sell palm sugar in this post:

    http://simplysugarandglutenfree.com/coconut-palm-sugar/

    Hugs,
    Amy

    [Reply]

  • Cristin Doyle

    posted on October 14, 2011 at 2:24 pm

    OMG!! Does it count as lunch if 7 cookes is all ate?? These are amazing! I know already i need to make more, i will eat them all by the end of the day

    [Reply]

    Amy Reply:

    @Cristin Doyle, I love this recipe, too. Thanks for sharing, Cristin!

    Hugs,
    Amy

    [Reply]

  • Melissa Monkhouse

    posted on July 19, 2012 at 2:18 pm

    These look so delicious, but I have a question…
    I’m new to gluten-free eating and I’ve recently bought lots of gluten free products and kind of broke the bank.

    I have quinoa seeds at home, but I don’t have quinoa flakes. Can I use the whole quinoa seeds or do you need it in flake form for them to work?

    Let me know! Thank you! :)

    [Reply]

    Amy Reply:

    @Melissa Monkhouse, You need quinoa flakes. They’re similar to quick-cooking oats. You could use gluten-free oat – quick cooking or regular – instead.

    Hugs!
    Amy

    [Reply]

  • Leah

    posted on August 1, 2012 at 1:09 am

    I’m on sugar restrictions that are limited to honey and stevia only, and only as a treat. Can you make a suggestion on how to tweak the recipe to switch the coconut palm sugar to one of these? Thanks!

    [Reply]

    Amy Reply:

    @Leah, You’ll have to play around because the liquid sweeteners make the cookies more cake-like. I’d start with the same amount and adjust from there to get the sweetness you like. You might need more flour because of the additional liquid.

    [Reply]

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  • Laura

    posted on December 13, 2013 at 3:56 pm

    I love these – I can usually eat oats, but it’s usually safer to avoid them! These look perfect!

    [Reply]

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  • Candace @ Candida Free Candee

    posted on December 13, 2013 at 8:28 pm

    These look great! I am excited to make them ACD friendly, maybe stevia and some nuts!

    [Reply]

  • Pingback: Healthy Christmas Cookies 2013 | Om Nom Ally
  • Kari @ bite-sized thoughts

    posted on December 14, 2013 at 10:53 pm

    I love finding new uses for quinoa flakes :) These look fantastic!

    [Reply]

  • Pingback: HEALTHY HOLIDAY COOKIE ROUND-UP! | Sift, Stir & Savour
  • Genie

    posted on December 15, 2013 at 11:03 am

    Those look good! I love a good raisin cookie.

    [Reply]

  • Ally @ Om Nom Ally

    posted on December 16, 2013 at 12:55 am

    Just saw these linked up to the healthy cookie roundup by Candida Diet Plan and thought they looked really familiar – I made these a long time ago and they were delicious! Thank you for sharing the recipe and reminding me to bake these again :)

    [Reply]

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