And raisins to give them a Mediterranean attitude and chocolate drops to get the kids attention. They look golden on the top, slightly undercooked in the middle and cooked on the bottom. And the best comes next. You can freeze them (after you bake them). How convenient!
Hands on: 20 minutes
Portion: 25 medium size cookies (27gr. each)
240 gr. (8.5 oz) whole wheat flour
1-teaspoon baking soda
250 ml (8.8 fl.oz.) sunflower oil
250 gr. (8.8 oz.) honey
1-teaspoon vanilla extract
250 gr. (8.8 oz.) quinoa, boiled and drained
200 gr. (7.0 oz.) oats
100 gr. (3.5 oz.) chocolate chips
100 gr. (3.5 oz.) raisins
How to do it
Boil and drain the quinoa. It takes 10 minutes. You'll know when the quinoa is done, because it will look like it has popped open, revealing the germ of the kernel.
Then preheat the oven to 180o C (350o F) Fan.
Take a bowl and combine the flour, the baking soda and the salt.
Sift using a medium sized sifter.
Take a mixer and beat the sunflower oil together with the honey.
Add the eggs one at a time and the vanilla.
When all of the ingredients are well combined, add the flour mixture and beat just until combined.
Remove mixing bowl from stand, take a wooden spoon and add the oats, the quinoa, the chocolate chips and the raisins. Mix gently.
Line your baking pans with parchment paper and place 1 tablespoon of the mixture to create each cookie.
Bake for 10 minutes and ready.