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(Thin and Crispy) Chocolate Chip Cookies
Ingredients
- 1 cup flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/4 teaspoons salt
- 1/3 cup quinoa, cooked
- 1 cup rolled oats
- 1/2 cup chopped pecans
- 1 cup shredded coconut
- 2 ripe bananas, mashed
- 1/2 cup applesauce
- 1/2 cup peanut butter
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Yield
Serves: 2 dozen
Preparation
Preheat oven to 350°F and line 2 baking sheets with parchment paper.
In a large mixing bowl, whisk together flour, baking soda, baking powder and salt. Stir in the cooked quinoa, oats, pecans and coconut. In a separate mixing bowl, mix together the mashed bananas, applesauce, peanut butter, brown sugar and vanilla extract. Add the wet ingredients to the dry ingredients in the large mixing bowl and stir until fully combined. Fold the chocolate chips into the mixture. Drop by spoonfuls onto the prepared baking sheets.
Bake for 20-25 minute until the edges start to brown. Allow cookies to cook slightly on baking sheet before transferring to a wire rack.
