- 125 g Küchenmeister Whole-Grain Wheat Flour
- 90 g rolled oats
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 55 g coconut oil
- 70 g Greek yoghurt
- 135 g Sweet Nature Brown Cane Sugar
- 2 eggs
- 1 pck. vanilla sugar
- 60 g quinoa
- 85 g dark chocolate
- 30 g shredded coconut
Preheat oven (electric 190°C / convection 170°C). Line two baking sheets with parchment paper.
In a pot, bring the quinoa with 180ml of water to a boil. Cover the pot, reduce the temperature and simmer for quinoa for ca. 15 minutes, or until all the water is absorbed. Fluff the quinoa with a fork and leave to swell for ca. 5 minutes.
Mix together the coconut oil and the yoghurt. Now stir in the brown cane sugar, vanilla sugar and mix well. Now add the eggs and mix until well combined. Fold in the quinoa.
Combine together the flour, rolled oats, salt and baking powder, before mixing with the dough. Chop the dark chocolate into small chunks. Fold the chocolate and coconut into the dough.
Using a spoon, drop dollops of the dough onto the prepared baking trays. Bake the trays one after another for ca. 12 minutes. Remove the cookies from the oven, cool briefly on the trays, before transferring to a wire rack to cool completely.