Quinoa Lavender Cookies

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Prep time: 35 min (or 10 if quinoa is pre-cooked). Cook Time: 35 min.
Makes 24 cookies.

Ingredients

• 1/2 cup almond butter (or other nut/seed butter, like sunflower or tahini)
• 3/4 cup unsweetened applesauce
• 1/2 cup unrefined sugar
• 2 cups cooked quinoa
• 2 Tbsp ground flax + 3 Tbsp water
• 1 tsp lemon zest (optional)
• 3 Tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1-3 tsp fresh or dried lavender
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 1/4 cups coconut flour, brown rice flour or ground almonds
• 1/2 cup pistachios, shelled and chopped
• 1/2 cup non-dairy chocolate chips

Directions

1. Cook the quinoa, by putting 1 cup in a pot with 2 cups water, bringing to a boil, then simmering 25 min.
2. Preheat your oven to 400 degrees F. If it’s a really hot day, you can also bake the cookies in your BBQ on low.
3. Put 2 Tbsp ground flax in a small bowl with 3 Tbsp water and let it sit to turn into a jelly-like texture.
4. Mix together the almond butter, sugar and applesauce in a large mixing bowl until it’s smooth. Add the quinoa and the flax mixture, along with the lemon, zest, vanilla and lavender. Make sure everything it combined well.
5. Add the baking soda, baking powder and flour and stir gently until all of the dry ingredients are incorporated.
6. Fold in the pistachios and chocolate chips, then form the dough into cookies on a lined sheet. Press them down flat before baking at 400 degrees F for 20 min.
7. Take them out of the oven, and let them cool for a few minutes before transferring to a cooling rack and letting them cool completely. They will be a bit delicate until they’re fully cooled, so try to keep yourself – or your family – from diving in too soon.