Cooking 1 cup of quinoa 'seeds' yields a lot of quinoa! Enough to make 2 different batches of sweet cookies. These full-o-goodness chunky breakfast cookies are adapted from Healthful Pursuit. It's a bonus bake in my list of 26 alphabetical bakes!

Makes 18 cookies
1 1/2 c cooked quinoa
1 c flour (I used oat)
1/2 c ground flaxseed
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
pinch salt
1/2 c liquid natural sweetener (I used rice syrup and a bit of date syrup. Maple syrup is also good)
2 tbsp oil (I used melted coconut)
1 tsp vanilla essence
1 c grated carrot, with juice squeezed out
1/3 c cranberries
1/3 c dark chocolate chips, optional

Preheat oven to 180C. Line a baking sheet with baking paper.

In a large bowl mix the quinoa, flour, flaxseed, spices and salt.

in a small bowl mix the sweetener, oil and vanilla. Pour into the dry ingredients and mix well. Stir in carrot, cranberries and chocolate. You can mix it up here and add chopped nuts or other dried fruit.

Drop tablepoons of mixture onto the baking tray and flatten into cookie shapes. The cookies won't spread so you can place close to each other.

Bake 20-25 min until cooked through.

Remove from oven and allow to cool for 5 minutes before transferring to a wire rack.

The cookies will become firmer and chewier as they cool.