Ingredients

• ½  cup uncooked Organic Quinoa Grain (90 g)
• 1 Egg
• 1 cup Coconut Butter (160 g)
• ½ cup Pure Maple Syrup (120 ml) or ½ cup Sugar (100 g), or ¼ cup of each
• ½ tsp Kosher Salt
• ¼ tsp Baking Soda
• 1 ⅓ cups Peanuts, Pecans, Walnuts or other favorite nut, lightly toasted and roughly chopped (175 g)
• 1 cup dried Sour Cherries, Cranberries, Strawberries or other favorite dried fruit (120 g)

Instructions

1. Heat the oven to 350°F (175°C).
2. Spread the quinoa on a sheet pan and bake until lightly golden and nutty smelling, about 10 minutes. (If you’re using a darker-colored quinoa, you won’t see much of a color change.) Remove from the oven but leave the oven on; let the quinoa cool.
3. Put the egg, coconut butter, maple syrup and/or sugar, salt and baking soda in a food processor and pulse until well blended. Scrape the mixture into a bowl and fold in the nuts, dried fruit and toasted quinoa.
4. Line the sheet pan with parchment or lightly grease with coconut butter. Using a ¼-cup (60 ml) ice cream scoop or measuring cup, scoop out just a bit less than ¼ cup (60 ml) dough and drop onto the lined sheet pan. Press down lightly to make a round “patty” about ½ inch (1.25 cm) thick. The cookies won’t spread much.
5. Bake until the cookies just start to turn golden around the edges, 12-14 minutes. Let them cool for a few minutes on the pan before moving them to a rack—they are very fragile but will firm up as they cool. Store in an airtight container at room temperature for up to one week.