I made these cookies for my son and they are so good! He is 17 months and I wanted to make sure if he was eating a cookie I knew what was in them!
2/3 cup water
1/3 cup quinoa
1 cup butter, softened (I used 1/2 applesauce, 1/2 butter)
1 1/3 cup packed brown sugar (I used coconut sugar)
2 large eggs
1-1/2 tsp vanilla extract
2 cups whole wheat flour (I used coconut flour – 1/3 cup for every cup of flour and dbl the eggs)
1-1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1-1/4 cup quick-cooking rolled oats
1 cup flaked unsweetened coconut
1/3 cup sunflower seeds
1/3 cup flax (ground or whole)
1/3 cup sesame seeds
Cook quinoa, set aside to cool.
Preheat oven to 350 F
Cream butter with the brown sugar in a large bowl. Add the eggs and vanilla and mix thoroughly.
Combine flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Add the oats, cooked quinoa, coconut, sunflower seeds, flax and sesame seeds to the flour mixture and stir until well blended. Combine with the butter mixture and stir until well blended. Roll the dough into 1-1/2in balls. Place 2 inches apart on a baking sheet. Flatten each cookie slightly with the palm of your hand. Bake on the center oven rack for 8 to 10 minutes, until the bottoms are light brown. Allow the cookies to cool completely on the baking sheet. Store the cookies in a sealed container in the fridge for up to 1 week.
I stopped making them because they are so good, I kept stealing them out of the fridge! Bad Momma!