Quinoa adds a nice little crunch to these thick and hearty cookies!
Prep Time15 minutesmins
Servings: 3dozen cookies
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Ingredients
2cupsGold Medal whole-wheat flour
1/2teaspoonsalt
2teaspoonscinnamon
1/4teaspoonground cloves
1/2teaspoonground nutmeg
1teaspoonbaking soda
1/2cupunsalted butterat room temperature
1cupbrown sugar
2large eggs
1cupapplesauceI used chunky Musselman’s applesauce
2tablespoonsvanilla extract
1cupraisins
2 1/2cupsold-fashioned oats
1/2cupcooked and cooled quinoa
1cupsemi-sweet chocolate chips
Instructions
Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
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. Add in the eggs and vanilla extract. Add 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. Remove cookies from baking sheet and cool on a wire cooling rack.