Cooked Quinoa Cookies

good recipe here:

Quinoa Breakfast Cookies
Gluten-free
Makes about 2 dozen

These are high in fiber thanks to the almond meal, coconut flour and quinoa and can easily be veganized by switching out the butter for Earth Balance. You can also add ½ cup chopped apple or raisins if you like fruit in your cookies and sub ⅔ cup sucanat in place of the sugars.

¾ cup almond meal
⅔ cup GF Classical Blend flour, or your favorite gluten-free flour or blend
⅓ cup coconut flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
A pinch ground nutmeg
1½ sticks (¾ cup) unsalted butter, melted and cooled
½ cup cooked quinoa
½ cup sugar
½ cup brown sugar, packed
⅓ cup unsweetened applesauce
2 teaspoons vanilla extract

1. Preheat oven to 350° F. Line baking sheet with parchment. If you don’t want to use parchment, that’s fine. Just don’t grease the baking sheet.

2. In medium bowl, whisk together almond meal, flours, baking soda, salt, cinnamon and nutmeg. In large bowl, whisk together butter, quinoa, sugars, applesauce and vanilla. Stir flour mixture into butter-sugar mixture until combined.

3. Drop teaspoonfuls of dough onto baking sheet. Bake until golden brown, about 12 minutes. Let cool on baking sheet for 5 minutes then transfer to rack. When completely cooled, store in airtight container for up to 3 day