Ingredients: |
Ingredients: 2/3 cup water
1/3 cup quinoa
1 cup butter, softened
1 1/3 cups packed brown sugar
2 large eggs
1 1/2 tsp pure vanilla extract
2 cups whole wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 1/4 cups quick-cooking oatmeal
1 cup flaked unsweetened coconut
1/3 cup sunflower seeds, unsalted
1/3 cup flax (ground or whole seeds)
1/3 cup sesame seeds
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Directions: |
Directions:Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 6 minutes. Remove the lid and fluff with a fork. Set aside to cool.
Preheat oven to 350ºF
Cream the butter with the brown sugar in a large bowl. Add the eggs and vanilla and mix thoroughly. Combine the 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 mixed. Roll the dough into 1 1/2-inch balls. Place 2 inches apart on 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 for up to 1 week. |
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