Today marks four months until the wedding! I have absolutely no graceful segue between that announcement and this recipe. I’m just really excited.
In my quest for healthy, tasty, mailable food for John, I came across a recipe for quinoa cookies. I was intrigued to say the least. And then, I had all of the ingredients, so I just had to try them out. The cookies use a TON of whole grains– including whole wheat flour– so I thought they might turn into pasty, dense globs. I was happily surprised. These cookies, while filled with nutrients and all kinds of good stuff– are airy and filling. I could see myself making these before road trips for on-the-go breakfasts!
This is not my recipe; however, I am adding my notes to it below. If you want to see the original, check it out here at Two Peas and Their Pod.
- 2 cups whole-wheat flour
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground cloves (I did not have cloves on hand. Instead, I substituted cinnamon.)
- 1/2 teaspoon ground nutmeg (I did not have nutmeg on hand. Instead, I substituted cinnamon.)
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, at room temperature
- 1 cup brown sugar
- 2 large eggs
- 1 cup applesauce
- 2 tablespoons vanilla extract
- 1 cup raisins
- 2 1/2 cups old-fashioned oats
- 1/2 cup cooked and cooled quinoa
- 1 cup semi-sweet chocolate chips
- Preheat oven to 375 F.
- In a large bowl, whisk together flour, salt, cinnamon, cloves, nutmeg, and baking soda. Set aside.
- In the bowl of a stand mixer, cream together butter and brown sugar until smooth, about 3 minutes. (I don’t have a stand mixer, so instead, I mixed it by hand with a wooden spoon. If you want an extreme one-armed work out, try it!)
- Add in the eggs, vanilla, and the applesauce and mix until combined. Stir in the raisins.
- Slowly add the dry ingredients into liquid ingredients and mix until combined. Stir in the oats, quinoa, and chocolate chips.
- Spoon about a tablespoon of dough onto a large baking sheet. Bake cookies for 12-14 minutes, or until cookies are just barely set. (I made sure that the edges were brown before I removed them from the oven. That took about 15 minutes.)
Get some milk, dunk, and enjoy!