Ingredients
- 1 1/2 cups all-purpose flour (I use mixed with half whole wheat flour) (200 g)
- 1 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup butter, room temperature (113 g)
- 1/2 cup soft brown sugar (80 g) (I use GEPA organic raw cane sugar Mascobado)
- 4 tablespoons honey
- 2 large eggs
- 1 teaspoon pure vanilla powder
- 1 cup cooked quinoa, cooled (100 g)
- 1 cup old-fashioned oats (100 g)
- 1 cup goji berries alternatively use organic dried cranberries (100 g)
- 1/2 cup slivered almonds (50 g)
- 1/4 cup pine nuts (30 g) (optional)
Instructions
- Preheat oven to 375°F / 180°C.
- Line 2 baking sheets with parchment paper.
- Whisk flour, salt, baking powder, and baking soda in a medium bowl.
- Using an electric mixer, beat the butter, brown sugar, and honey in a large bowl for about 3 minutes. Add the eggs and vanilla powder; beat for another 2 minutes.
- Gradually beat in the flour mixture, then stir in quinoa, oats, dried berries, almonds and pine nuts.
- Drop by tablespoons onto the prepared cookie sheets, spacing 2cm apart (I use another spoon of the same size to scrape the dough off the first spoon onto the baking sheet).
- Bake cookies until golden, 12–15 minutes. Transfer cookies to a wire rack and let cool.
- Cooled cookies can be stored in an airtight container at room temperature for 1-2 days or kept in the freezer for up to 1 month. Enjoy!