- 1 cup cooked quinoa
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup shredded zucchini
- 1/2 cup chopped nuts (such as almonds, walnuts, or pecans)
- 1/2 cup raisins or dried cranberries
- 1/2 cup unsalted butter, melted
- 1/2 cup honey or maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the cooked quinoa, flour, oats, baking powder, salt, and cinnamon. Stir in the shredded zucchini, chopped nuts, and raisins or dried cranberries.
- In a separate bowl, whisk together the melted butter, honey, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Drop the dough by the tablespoonful onto the prepared baking sheet and flatten the cookies slightly with the back of a spoon.
- Bake the cookies for about 12-15 minutes, or until they are lightly golden around the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve the cookies as a healthy breakfast or snack, topped with your favorite fruit and a drizzle of honey or maple syrup.