1 ¼c.or 150 g all purpose flour -- or ¾ c. all purpose flour and ¾ c. whole wheat flour
1c.or 120 g whole wheat flour
½tsp.or 2.5 g Salt
1tsp.or 4 g Baking soda
1tsp.2.3 g Cinnamon
1 ¾c.or 315 g cooked quinoa, see directions below for cooking
1 ½c.or 262 g semisweet chocolate chips
⅔c.or 100 g raisins
¾c.or 75 g unsweetened coconut chips, broken into ½-1 inch pieces if larger than that
Instructions
Preheat oven to 375 degrees and line two large baking sheets with parchment paper. In a large bowl or the bowl of a stand mixer with a paddle attachment, cream together the butter and sugars until creamy and light. Add in eggs and vanilla and mix until combined.
In a small bowl, mix together the flours, salt, baking soda, and cinnamon. Slowly add to the creamed mixture and mix in until incorporated. Batter will be dry so make sure to scrape down to the bottom to incorporate any remaining flour or crumbs.
Mix in the quinoa until combined then remove mixing bowl from stand mixer, if using, and mix in the chocolate chips, raisins and coconut chips with a rubber scraper or until all evenly distributed.
Scoop cookies by the heaping tablespoon full -- life is too short for small cookies -- onto baking sheets and bake 12-14 minutes, rotating the sheets halfway through. Cookies should be golden brown and smelling nutty by the time they are done, but may still look soft and/or crumbly. They will firm up as they cool.
Move sheets to cooling racks and let cool for 5-10 minutes, or until firm enough to move the cookies to the cooling racks themselves. Cool until room temp and chocolate chunks have firmed back up but feel free to snatch one or two while they cool.
Notes
Keeps covered in an airtight container at room temperature for 3-5 days, refrigerated for about 7-10 days, or frozen for 1 month.