Wow, it has really been hard getting back into the school routine. And, I’m not even the one attending class! We hit the ground running last week for our family’s final year with three kids in three different schools –  high school, middle school and elementary. Please, please don’t let there ever be another preschooler in my future. Been there, done that . . . and loved that! But, know we’re moving onto the hard stuff – hard in the sense that I hear my 11^th grader whispering to my 8^th grader, “Don’t ask mom to help with your homework.”  Sigh.

While pre-calculus and physics might be hard, I am happy to report that cookies are soft. They are soft and chewy and gooey with chocolate chips. That’s the way we like to do cookies in my house.  I’ve been trying to make healthier treats for my kids, so the recipe for Quinoa Granola Chocolate Chip Cookies  in the September 2013 issue of Cooking Light caught my eye.  The Salted Pistachio Chocolate Cookies (PaIeo) I created a while back were a huge hit. However, I love the fact that these chocolate chip cookies are made with quinoa flour. I hadn’t ever baked with it before and was excited to give it a try.  Quinoa is high in protein, calcium and iron and the same holds true when it is ground down into flour.  Baking experts say you can substitute quinoa flour for half of the all-purpose flour in many recipes or completely replace wheat flour in cakes and cookie recipes.

Does summer vacation really have to be over?

Since we have a few gluten intolerant friends that like to hang around after school, I thought I’d tweak the recipe to suit a GF diet. I calling my version Gluten-Free Quinoa-Oat-Almond Chocolate Chip Cookies and, I think it turned out pretty well.  What I did to make them gluten-free was  substitute the one cup of all-purpose flour that accompanied the quinoa flour with ½ cup almond meal and ½ cup ground oats. What I found out about oats and a GF diet is that oats are gluten-free; however there is a risk for contamination in the field or in the factory – that’s why it’s best to buy specifically labeled gluten-free oats. Also, another thing to be aware of, especially when serving to gluten intolerant guests – a very small percentage of people who are sensitive to gluten also have an allergy to oats.

Gluten-Free Quinoa-Oat-Almond Chocolate Chip Cookies

• 1/2 cup almond meal
• 1/2 cup old-fashioned oats, ground
• 1/2 cup quinoa flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/3 cup canola oil
• 2 tablespoons butter, softened
• 1 1/2 teaspoons vanilla extract
• 1 large egg
• 1 1/2 cups gluten-free granola
• 1/2 cup semisweet chocolate mini-chips

In a medium bowl, combine quinoa flour, almond meal, ground oats, baking powder, and salt, stirring with a whisk. Place sugars, oil, and butter in a large bowl; beat with a mixer at medium speed until combined. Add vanilla and egg; beat until well blended. Add flour mixture, beating at low speed just until combined. Stir in granola and chocolate chips. Cover and chill dough 45 minutes.

Preheat oven to 350°.

Divide dough into 24 equal portions (about 4 teaspoons each). Roll portions into small balls; arrange balls 2 inches apart on baking sheets lined with parchment paper. Flatten balls slightly. Bake at 350° for 15 minutes or until bottoms of cookies just begin to brown.

The Cooking Light Quinoa Granola Chocolate Chip Cookie recipe I was inspired by is also an excellent healthy option for those of you who don’t need to worry about dietary restrictions. Mmmm, here it is below. Also, check out their collection of portable, healthy snacks — all perfect to pack in backpacks!