Author: The Complete Prebiotic and Probiotic Health Guide
Prep time:
Cook time:
Total time:
Serves: 36
The prebiotics and probiotics in these cookies create a synergistic effect in your gut, and that’s a great thing!
Ingredients
1⁄2 cup quinoa, rinsed
1 1⁄4 cups quinoa flour
3⁄4 cup quick-cooking rolled oats
1 1⁄2 teaspoon baking powder
1 teaspoon fine sea salt
1⁄2 teaspoon baking soda
1 large egg, lightly beaten
1⁄2 cup liquid honey, pure maple syrup or brown rice syrup
1⁄3 cup plain yogurt
1⁄4 cup virgin coconut oil, warmed, or vegetable oil
1 teaspoon vanilla extract
2⁄3 cup dried cherries, cranberries or blueberries
Instructions
Preheat oven to 350°F (180°C)
Line baking sheets with parchment paper.
In a pot of boiling salted water, cook quinoa for 9 minutes. Drain and rinse under cold water until cool (quinoa will still be slightly chewy).
In a large bowl, whisk together quinoa flour, oats, baking powder, salt and baking soda. Stir in egg, honey, yogurt, oil and vanilla until just blended. Gently fold in quinoa and cherries.
Drop batter by tablespoon onto prepared baking sheet, spacing cookies 2 inches apart.
Bake in preheated oven for 12 to 15 minutes or until just set in the center.
Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
Notes
Store cooled cookies in an airtight container in the refrigerator for up to 5 days.