These little gems are loaded with healthy scoops of quinoa, oatmeal and many other super seeds and whole grains.  The original recipe came from Quinoa 365: The everyday superfood cookbook.  I worked on reducing the amount of sweetener and healthy fat content until I had a cookie that was delicious, moist and healthful.  These cookies are best served warm.  I reheated them under a low broil in the oven the next day achieving the ultimate chewy oatmeal cookie.  Makes 36 cookies.

healthy grain and seed cookie

Ingredients

  • 1/2 cup quinoa
  • 1 cup water
  • 2 tbsp flax meal
  • 6 tbsp water
  • 1/2 cup coconut oil, softened
  • 1/2 cup applesauce
  • 1/2-3/4 cup cup honey
  • 1 1/2 tsp vanilla extract
  • 2 cups whole grain flour (I used whole wheat but spelt would also work)
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/4 cups quick oats
  • 1 cup shredded coconut, unsweetened
  • 1/3 cup sunflower seeds
  • 1/3 cup flax meal
  • 1/3 cup sesame seeds
  • 3/4 cup raisins (optional)
Directions:

  1. In a small saucepan, bring water and quinoa to a low boil.  Cover the pot and reduce heat to the lowest setting. Cook quinoa for 10-12 minutes, until almost all the water is gone.  Turn off the heat and leave quinoa in pot covered for 5 minutes.
  2. In a large bowl, combine 2 tbsp flax meal with 6 tbsp water.  Allow to sit for 3 minutes.
  3. Add coconut oil, applesauce, honey and vanilla to the flax mixture and stir to combine well.
  4. In a separate bowl, mix together all remaining ingredients.
  5. Add dry ingredients to the bowl of wet ingredients and stir a few times.  Add quinoa and raisins if using and fold mixture to combine just until most of the flour is incorporated.  Do not over mix.
  6. Spoon dough onto parchment paper lined baking sheets.
  7. Bake in a 350 F oven for 10-11 minutes until lightly browned.
  8. Remove to a cooling rack to cool completely before storing in an airtight container.
  9. Cookies can be stored at room temperature for 1 week or up to two months in the freezer.

Enjoy!