Makes 32 cookies
- 1 c. whole-wheat flour
- 1 c. old-fashioned oats, ground
- 1/2 tsp. kosher salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 c. coconut oil, melted
- 1/4 c. nonfat Greek yogurt
- 2/3 c. brown sugar, packed
- 2 large eggs
- 1 T. vanilla extract
- 1 cup cooked quinoa, cooled
- 1/2 c. chocolate melts or chocolate chunks
- 1/4 c. shredded coconut (optional)
Preheat oven to 375° F. Line two baking sheets with parchment paper or silicone baking liners. In a medium bowl, whisk together whole-wheat flour, oats, salt, baking powder, and baking soda. Set aside.
In a large bowl, stir together coconut oil and Greek yogurt until combined. Stir in brown sugar until well-combined. Add eggs and vanilla, and stir in. Stir in quinoa until incorporated. Add dry ingredients, and stir until just combined (it will be thick). Stir in chocolate chunks and coconut, if using, until just combined. Using a medium cookie scoop (1-1/2 tablespoon), drop scoops about 2 inches apart on prepared baking sheets. Bake about 8-10 minutes, or until set and very lightly golden brown. Let cookies cool for 5 minutes on baking sheet, and then remove to a wire rack to finish cooling.
Nutrition analysis per cookie: 80 calories, 3.5g fat, 2g protein, 12g carbohydrate, 1g fiber, 65mg sodium
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