Ingredients:
1 cup whole G2G wheat flour
1/2 cup oats (rolled or quick)
1/4 cup quinoa flour (or any other preferred flour)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon (optional)
1/2 cup G2G cold-pressed coconut oil
1/2 cup brown sugar (packed)
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup chocolate chips or dried fruit (like raisins or cranberries)
1/4 cup chopped nuts (walnuts or almonds, optional)
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the G2G whole wheat flour, oats, quinoa flour, baking soda, baking powder, salt, and cinnamon.
In another bowl, cream together the G2G cold-pressed coconut oil, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually mix it all. Do not overmix.
Gently fold in the chocolate chips (or dried fruit) and nuts, if using.
Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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