I've tried a lot of "healthy" cookies but these are by far the best I've had. A sweet friend made them for us when we moved here to Pennsylvania and I needed the recipe! The original can be found here. These are the perfect soft, fluffy and satisfying cookie that doesn't leave you feeling heavy like a traditional cookie will. Best warm out of the oven, but they freeze really well too! Makes for the perfect on-the-go treat.
Yields 3-4 dozen cookies
Ingredients:
1 cup solid coconut oil, melted
3/4 cup honey
2 large eggs
1 teaspoon vanilla extract
2 cups white whole wheat flour
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 note
2 tablespoons ground flaxseed
2 tablespoons chia seeds
1/2 cup toasted slivered almonds
1/2 cup dried cherries or cranberries
1/2 cup semi-sweet chocolate chips
Directions:
- Preheat the oven to 375 degrees F. Line large, rimmed baking sheets with parchment paper, silpat liners or lightly grease with cooking spray.
- In a large bowl, beat together the oil and honey 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.
- 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.
Note: 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.
