1 ½ cups white whole wheat flour
¼ cup ground flaxseed
½ teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon kosher salt
1 cup cooked quinoa, cooled
¼ cup coconut oil or unsalted butter, softened
½ cup packed coconut palm sugar
1 container (5.3 oz) siggi’s Vanilla 0% Skyr
1 large egg
1 teaspoon vanilla extract
1 large apple, peeled and grated (about ¾ cup)
Vanilla Maple Drizzle:
¼ cup siggi’s Vanilla 0% Skyr
1 tablespoon pure maple syrup
This recipe comes from our friend, Sonali Ruder at The Foodie Physician.
Preheat oven to 350°F.
Line two baking sheets with parchment paper. Whisk the flour, flax seed, baking powder, baking soda, cinnamon, nutmeg and salt together in a large bowl. Add the quinoa and whisk to coat all of the grains with the flour mixture.
Using an electric mixer, beat the coconut oil and sugar together until well combined. Beat in the siggi’s skyr, egg and vanilla. Squeeze all of the water out of the grated apple and add the apple to the wet ingredients, mixing to combine.
Add the flour mixture to the mixer and mix until just combined (do not overmix).
Spoon the dough (about 1 ½ tablespoons each) onto the prepared sheets. Flatten them slightly with your hand (the cookies won’t spread much during baking). Bake until golden, 15-18 minutes. Transfer cookies to a wire rack and let cool.
To make the Vanilla Maple Drizzle, stir the siggi’s Vanilla 0% Skyr and maple syrup together in a bowl. Drizzle the glaze onto the cookies with a spoon. Alternatively, you can pipe the glaze on. To do this, pour the glaze into a small plastic bag and seal it. Cut off a tiny corner and squeeze to drizzle the glaze on the cookies. Store cooled cookies in an airtight container in the refrigerator.