I will caution you, as the original recipe does, that this is not a gluten-free recipe unless you substitute the wheat flour for a gluten-free flour. I just use quinoa because it’s delicious and filled with protein!
1 1/2 cups whole wheat flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsalted butter, room temperature*
1/4 cup sugar
1/4 cup light brown sugar
1/4 cup honey
2 large eggs
1 1/2 teaspoons vanilla extract
1/4 cup quinoa, uncooked measurement (Cooked with 1/2 cup water, then cooled)
1/2 cup unsweetened flaked coconut
1 cup dark chocolate chunks or chips**
1. Preheat oven to 375°F and grease two baking sheets. (Or line with parchment paper.)
2. Stir together flour, salt, baking powder, and baking soda.
3. In a separate bowl, cream butter, sugars, and honey with electric mixture until light and fluffy. Add eggs and vanilla and mix until pale and fluffy, about 2 more minutes. Mix in flour mixture, 1/2 cup at a time.
4. By hand, stir in quinoa, coconut, and chocolate.
5. Spoon balls of dough onto cookie sheets slightly apart and bake until golden, about 10-12 minutes. Cool on wire racks.
* or if your butter is in the fridge, you can microwave it for a few seconds!
** I used mini chocolate chips.