Ingredients

The following ingredients have 4 Servings
  • 2 eggs or flax eggs (2 tablespoons ground flax seeds + 6 tablespoons warm water)
  • 1 cup blanched almonds
  • 1 cup quinoa flakes
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 1/2 cup almond butter
  • 2 tablespoons coconut oil (melted)
  • 1/4 cup applesauce
  • 1/4 cup maple syrup (or other liquid sweetener)
  • 1/4 cup coconut palm sugar (or other sweetener)
  • 1 teaspoon vanilla extract
  • 1/2 cup white chocolate chips (If you are vegan (you will need to search for vegan white chocolate)
  • 1/2 cup dried cranberries

Instruction

  • Preheat oven to 350 degrees. Link a baking sheet with parchment paper.
  • If using flax eggs, combine organic ground flax seeds with 6 tablespoons warm water. Set aside.
  • In a food processor combine almonds and quinoa flakes and process until ground. Place in a large bowl and add baking soda and salt. Stir until well combined. In a separate bowl beat eggs if using. Combine (flax) egg, almond butter, coconut oil, apple sauce, maple syrup, sugar and vanilla. Mix well and slowly add to the quinoa mixture. Stir in chocolate chips and cranberries.
  • Drop cookies onto parchment paper using a tablespoon measure. Bake for 12 to 15 minutes, until lightly golden brown. Remove from oven and allow to cool in the pan for 5 minutes. Move to cooling rack and cool completely.