Ingredients

The following ingredients have 12 Servings
  • 1/2 cup (125 g) unsweetened applesauce
  • 1/3 cup (68 g) organic cane sugar
  • 1/4 cup (60 g) sunflower seed butter (or almond or peanut butter)
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 1 cup (100 g) rolled oats blended into fine oat flour
  • 1.5 cups (190 g) cooked quinoa
  • 1/2 cup (85 g) dairy-free chocolate chips

Instruction

  • Preheat the oven to 350 degrees F.
  • Add the applesauce, sugar and nut or seed butter, baking powder and salt to a mixing bowl and stir until smooth and combined.
  • Make some oat flour if you don’t have any prepared, then add the oat flour and quinoa and gently fold to combine.
  • Fold in the chocolate chips.
  • Prepare a baking tray with a quick spray of non-stick cooking spray or use a silicone baking mat or parchment paper.
  • Drop spoonfuls of the dough onto the baking tray to make 12 cookies. You can use your fingers to shape them a bit but no need to be perfect.
  • Bake for 26 minutes then remove from the oven and let cool on the pan for 2-3 minutes before gently transferring to a cooling rack. Let cool completely before storing. The cookies can be stored at room temperature for up to 4 days in an air-tight container, in the fridge for about a week or frozen for up to 2 months.