Ingredients

The following ingredients have 36 Servings
  • 2 cups Gold Medal whole-wheat flour
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter (at room temperature)
  • 1 cup brown sugar
  • 2 large eggs
  • 1 cup applesauce (I used chunky Musselman’s applesauce)
  • 2 tablespoons vanilla extract
  • 1 cup raisins
  • 2 1/2 cups old-fashioned oats
  • 1/2 cup cooked and cooled quinoa
  • 1 cup semi-sweet chocolate chips

Instruction

  • 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.