Maple-Quinoa-Oatmeal Cookies with Pecans are a wonderful treat that brings together wholesome grains and the warm comfort of maple syrup. These cookies are perfect for sharing with family and friends, or keeping a batch on hand for those moments when you need a little homemade sweetness.
What makes these cookies so special is the combination of nutritious quinoa and hearty oatmeal, all sweetened with pure maple syrup for that deep, natural flavor. The pecans add a lovely crunch and richness that makes every bite feel a bit more indulgent, and the technique is straightforward enough for any baker to master.
I love baking these for my grandchildren because they ask for them by name, and there’s something so rewarding about watching their faces light up when they bite into one. These cookies have become a tradition in our home, the kind of treat that makes an ordinary afternoon feel special and reminds everyone that homemade is always best.
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Maple-Quinoa-Oatmeal Cookies with Pecans
Ingredients
- 0.5 cup Butter
- 0.75 cup Syrup
- 1 teaspoon Vanilla Extract
- 1.5 cup All-Purpose Flour
- 1 teaspoon Baking Soda
- 0.25 teaspoon Salt
- 1.5 cup Quinoa
- 0.5 cup Oats
- 0.5 cup Pecans
Instructions
- Preheat oven to 325F.
- Spray cookie sheet with nonstick cooking spray.
- Cream butter using an electric mixer, gradually adding maple syrup, about 1/4 cup at a time.
- Add vanilla, and set aside.
- Put flour into a mixing bowl.
- Sift baking soda and salt into flour.
- Add quinoa flakes and oats, and toss well to combine.
- Combine both mixtures with a wooden spoon, stirring until all ingredients are well incorporated.
- Stir in pecans, if using, with a few strokes.
- Do not overbeat.
- Drop batter by rounded teaspoonfuls onto baking sheet, leaving about 2 inches between cookies.
- Bake until cookies are firm, for about 15 minutes.
- Remove from oven, cool on baking sheets for a few minutes and remove to cool completely on wire racks.
