Cranberry Almond Coconut Quinoa Cookies

• 1-1/2 cup Whole Wheat Pastry Flour
• 1/4 teaspoons Salt
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 cups Unsweetened Applesauce
• 1/4 cups Vanilla Greek Yogurt
• 1/4 cups Brown Sugar
• 1/4 cups Honey
• 2 Eggs
• 1-1/2 teaspoon Vanilla Extract
• 1 cup Cooked Quinoa, Cooled
• 1 cup Oats
• 3/4 cups Dried Cranberries
• 1/2 cups Slivered Or Chopped Almonds
• 1/2 cups Chocolate Chips
• 1/2 cups Shredded Coconut

1. Preheat oven to 375u0b0F. Line 2 baking sheets with parchment paper.
2. Whisk flour, salt, baking powder, and baking soda in a medium bowl. Set aside.
3. Using an electric mixer, beat applesauce, yogurt, brown sugar, and honey in a large bowl until light and creamy. Beat in eggs and vanilla. Pour in flour mixture, 1/2 cup at a time. Stir in quinoa and oats. Fold in cranberries, almonds, chocolate chips and shredded coconut.
4. Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1" apart. Bake for 12 to 15 minutes, or until cookies are slightly golden. Remove pans from oven and transfer cookies to a wire rack and let them cool.
5. These cookies are delicious right out of the oven, but they taste even better the next day when cooled and stored in the fridge!

whole wheat pastry flour, ubc, baking powder, baking soda, ubc, ubc, ubc, ubc, eggs, vanilla, quinoa, oats, cranberries, almonds, chocolate chips, shredded coconut

Taken from tastykitchen.com/recipes/desserts/cranberry-almond-coconut-quinoa-cookies/ (may not work)