Cherry and Toasted-Pecan Quinoa Cookies
Prep Time
20 minutes
Number of Servings
2 dozen cookies
Ingredients
  • [q:1 1/2] cups white whole-wheat flour
  • 1 tsp kosher salt
  • [q:1/2] tsp baking powder
  • [q:1/2] tsp baking soda
  • [q:1/2] cup coconut oil, room temperature
  • [q:1/4] cup sugar or [q:1 1/2] Tbsp maple syrup
  • [q:1/4] cups (packed) light brown sugar
  • [q:1/4] cup clover or orange blossom honey
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • [q:1/2] tsp almond extract
  • 1 cup cooked quinoa, cooled
  • 1 cup old-fashioned oats
  • 1 cup dried cherries
  • [q:1/2] cup toasted shredded coconut (unsweetened)
  • [q:1/2] cup toasted pecans, chopped
Directions
  1. Preheat oven to 375°.
  2. Line 2 baking sheets with parchment paper. Whisk flour, salt, baking powder, and baking soda in a medium bowl.
  3. Using an electric mixer, beat coconut oil, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes. Add eggs and extracts; beat until pale and fluffy, about 2 minutes. Beat in flour mixture, [q:1/2] cup at a time. Stir in quinoa, oats, cherries, coconut, and pecans.
  4. Spoon dough in portions equal to 2 tablespoons each onto prepared baking sheets, spacing cookies 1 inch apart.
  5. Bake cookies until golden, 12 to 15 minutes. Transfer cookies to a wire rack and let cool.
Nutrition Info
179 Calories, 3 g Protein, 25 g Carbohydrates, 3 g Fiber, 8 g Total fat (5 g sat, 2 g mono, 1 g poly), 120 mg Sodium, [nutrition:1] Iron