Makes about 24 cookies
- 1 1/2 cup whole wheat flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, at room temperature
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 cup cooked quinoa, cooled
- 1/2 cup dessiccated coconut (unsweetened)
- 1 cup dark chocolate chunks or chips
- Preheat oven to 375° F and line 2 baking sheets with parchment paper.
- Whisk together the flour, salt, baking powder, and baking soda.
- With a stand or electric mixer, cream butter, sugars, and honey until light and fluffy. Add eggs, vanilla, and almond extract, and mix until pale and fluffy, about 2 more minutes.
- Mix in flour mixture, 1/2 cup at a time. Stir in quinoa, coconut, and chocolate.
- Plop spoon size balls of dough onto sheets an inch or so apart, and bake until golden, 12 to 15 minutes. Cool on wire rack.
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