I think just about everyone has finally been able to get all purpose flour by now.  If you were one of the few that bought a bag of whole wheat flour and didn’t know what to do with it not that the all-purpose is available, here is a recipe for you.  I have various types of flour in my pantry, especially whole wheat, so was looking for ways to use up some of them.  When I saw this recipe using up two of my pantry items, I was delighted. Remember quinoa?! Well we went through that phase – I was being asked to make it through the business, for family events etc. – enough already, so I also have lots of this. I think this recipe is one of the best uses of quinoa I can think of. Whole wheat flour, quinoa, oh and chocolate, who would have thought they would come together so well. This is a healthy-ish Quinoa Chocolate Chunk Cookie recipe.

I used red quinoa (I have all the colors in various quantities – Winners always carried a variety of colors) but it doesn’t matter what color quinoa just as long as you don’t overcook it. I always prefer (okay I don’t prefer quinoa – ever, except in this cookie) it slightly crunchy. Texture right! Set the timer for the minimum time and as long as the water has evaporated you are good to go.

All the other ingredients you should have or should have access to with your next shopping trip. Honey gives these a delightful scent as they bake. I just used Billy Bee honey, but I’m thinking Manuka or Orange Blossom would be really nice, especially with chocolate. I often used lemon and honey in a dressing for quinoa salads, so I might try one of those honeys next time. Baking time – 14 minutes at 350f. Remember, if you can nudge the cookie with your finger off the tray and it keeps its shape and moves easily, it’s baked. This is a soft cookie with great taste of coconut, chocolate and almond with a lovely crunch from the cooked quinoa. It doesn’t really need the chocolate chunks but I wasn’t sure what quinoa tasted like in a cookie, so I added it in. If it didn’t turn out like it did, and I had to eat it, chocolate would have made it better.

Everyone has quinoa in their pantry right. It was the greatest thing since sliced bread – never understood that. Make these cookies! You might as well eat healthy-ish if you are going to indulge. This batch makes about 40 cookies. As always – enjoy!

1 ½ cups whole wheat flour
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ cup unsalted butter, softened
¼ cup sugar
¼ cup brown sugar
¼ cup honey
2 large eggs
1 teaspoon vanilla
½ teaspoon almond extract
1 cup cooked quinoa, cooled
½ cup desiccated coconut – sweetened for decadence, unsweetened for prudence
1 cup dark chocolate chips or chunks

Preheat oven to 350f and line 2 baking sheets with parchment paper
Whisk together the flour, salt, baking powder, and baking soda – set aside
Cream the butter, sugars, and honey until light and fluffy
Add the eggs one at a time, scrape in between each addition, add the vanilla and almond extract, and mix another minute or so – scrape down the bowl
While the mixer is on low speed, add the flour – scrape the bowl
Add the cooled cooked quinoa, coconut, and chocolate chunks – mix well by hand
Scoop out the cookie dough onto a baking sheet, about 1″ apart – I used a 1” ice cream scoop but a tablespoon works
Bake for 12 – 14 minutes, rotate the trays half way through cooking
When done, remove the trays and let the cookies cool on the tray for a few minutes before transferring to a cooling rack