1 ½cupscooked and cooled quinoa, cooked only in water, not broth - see note
2tablespoonsground flaxseed
2tablespoonschia seeds
½cuptoasted slivered almonds
½cupdried cherries or cranberries
½cup(85g)semi-sweet chocolate chips
Instructions
Preheat the oven to 375 degrees F. Line large, rimmed baking sheets with parchment paper, silpat liners or lightly grease with cooking spray.
In a large bowl, beat together the oil and honey with an electric mixer. Add the eggs and vanilla and mix until combined. Stir in the flour, salt and baking soda until just combined and a few streaks of dry flour remain. Add the oats, quinoa, flax, chia seeds, almonds, cherries or cranberries and chocolate chips and mix by hand gently (so the dough stays nice and fluffy) until the ingredients are pretty evenly mixed.
Use a spoon or cookie scoop to scoop the dough into 2-3 tablespoon-sized portions. Bake for 8-10 minutes until the bottoms are browned but the insides are still nice and soft. If you want a thinner cookie (instead of puffy), flatten slightly before baking.
Notes
Quinoa: when measuring the cooked and cooled quinoa, don't mash and compress it into the measuring cup. Spoon it into the cup and lightly press so it stays fluffy.Freezable: also, keep in mind these cookies freeze amazingly well after being baked and cooled.