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Triple Quinoa Breakfast Cookies

Quinoa, Quinoa flour and flakes are a complete protein and high in Calcium and Iron and while Cinnamon balances blood sugar, the coconut oil containing lauric acid infuses anti-microbial goodness into your system!

¾ cup (175 mL) quinoa flour
½ cup (125 mL) quinoa flakes
½ tsp. (2.5 mL) each: cinnamon, sea salt and baking powder
¼ cup (50 mL) coconut oil, room temperature
¼ cup (50 mL) each: honey
1 large egg or ¼ cup (50 mL) flax emulsion (see tip)
¾ cup (175 mL) cooked quinoa, cooled
1 teaspoon (5 mL) vanilla extract
¼ cup (50 mL) each: unsweetened large flaked coconut, unsweetened dried cranberries and mini chocolate chips
½ cup (50 mL) raw pumpkin seeds or 2 tbsp. (30 mL) hemp seeds (optional)

Heat oven to 375℉/? C; line 2 baking sheets with parchment paper.
In a small bowl, whisk quinoa flour, quinoa flakes, cinnamon, salt and baking powder; set aside.
In large bowl, cream coconut oil and honey until light and fluffy. Beat in egg, cooked quinoa and vanilla until well combined.
Add flour mixture; stir until just incorporated.  Stir in coconut, cranberries, chocolate chips and pumpkin seeds (optional).
Scoop 1 tablespoon (15 mL) dough onto baking sheets; space one inch (2.5 cm) apart.  Bake 12-15 minutes, or until golden brown.  Transfer cookies to an air-tight storage container when fully cooled.

Cooking tip: no eggs or avoiding eggs in your baking? No problem: combine 2 tbsp. (30 mL) ground chia seeds with ¼ cup (50 ml) hot water, let stand until sticky (about 2 minutes) use in place of 1 egg.