Adapted from Mel’s Kitchen Cafe.
Notes: When measuring the cooked and cooled quinoa, don't mash and compress it into the measuring cup. Spoon it into the cup and lightly press so it stays fluffy. About 1 cup uncooked quinoa makes 1 1/2 cups cooked quinoa. Also, keep in mind these cookies freeze amazingly well after being baked and cooled. Yield: Makes 3-4 dozen cookies
• 1 cup solid coconut oil, melted
• 3/4 cup honey (or half honey half maple syrup)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups white whole wheat flour (I have successfully substituted a gluten-free flour mix).
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 1/2 cups old-fashioned rolled oats
• 1 1/2 cups cooked and cooled quinoa (cooked only in water, not broth) - see notes above
• 2 tablespoons ground flaxseed
• 2 tablespoons chia seeds (I usually omit these)
• 1/2 cup toasted slivered almonds
• 1/2 cup dried cherries or cranberries
• 1/2 cup semi-sweet chocolate chips
1. Preheat the oven to 375 degrees F. Line large, rimmed baking sheets with parchment paper, silpat liners or lightly grease with cooking spray.
2. In a large bowl, beat together the oil and honey/maple syrup with an electric mixer. Add the eggs and vanilla and mix until combined. Stir in the flour, salt and baking soda until just combined and a few streaks of dry flour remain. Add the oats, quinoa, flax, chia seeds, almonds, cherries or cranberries and chocolate chips and mix by hand gently (so the dough stays nice and fluffy) until the ingredients are pretty evenly mixed.
3. Use a spoon or cookie scoop to scoop the dough into 2-3 tablespoon-sized portions. Bake for 8-10 minutes until the bottoms are browned but the insides are still nice and soft. If you want a thinner cookie (instead of puffy), flatten slightly before baking.