Forgive me; I'm on a bit of a convenience breakfast kick.
These cookies are great because I feel like I'm having a late night snack-- but I'm really eating a supercharged bowl of oatmeal in disguise. This is a heavily adapted recipe from one of my favourite books, Quinoa 365. My allergies to nuts and coconut make the original recipe a bit of a death-fest, so I played around with alternatives until I found this combo. The recipe is very forgiving though, so feel free to substitute to your heart's content.
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Quinoa and Oats Breakfast Cookies
adapted from Quinoa 365
1/2 cup butter, room temperature
1/3 cup brown sugar
2 tbsp fresh orange or apple juice
1 tbsp grated orange or lemon zest (optional)
2 tsp vanilla
2 large eggs
3/4 cup applesauce
1/2 cup quinoa flour
1/2 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
3 - 3 1/2 cups rolled oats
1/3 cup raisins
1/3 cup dried cranberries
1/3 cup chocolate chips
Preheat oven to 350F.
In the bowl of a stand mixer (or a large bowl without a stand mixer), cream the butter and sugar. Add the juice, zest, vanilla, and eggs. Mix well and stir in the applesauce.
In another bowl (of lesser size) combine the quinoa and whole wheat flours, baking powder, baking soda, and salt. Add this to the large wet ingredient bowl and mix well. Stir in the oats, raisins, craisins, and chocolate. Make sure it's well blended for optimum chocolate and dried fruit distribution. Chill the dough for 30+ minutes in the fridge.
Either form the dough into bars (for breakfast bars) or balls (for breakfast cookies), and place on a baking sheet. Bake for 12-14 minutes, or until golden brown. These freeze really well for a month or so!