3 cups cooked quinoa
2 cups flaked unsweetened flaked coconut
½ cup dried cranberries, finely chopped
½ cup dried unsulfured apricots, chopped small
1 cup toasted sliced almonds, chopped
¼ cup coconut oil, melted
½ cup honey or maple syrup
2 medium eggs, room temperature
pinch of salt
Makes 20 medium cookies
Preheat oven to 350F.
In a large bowl mix the first 5 ingredients. In a small bowl mix the oil, honey, eggs and salt and then pour into the large bowl.
Line two muffin tins with baking papers and using an ice cream scoop divide mixture evenly between 20 of the cups. Wet your hands slightly and use your fingers to pack the mixture down into the papers, should be just a little bit below the top of the muffin cup. Bake for 20-25 minutes until the tops are a bit brown and crispy.
Eat right away as they are delicious warm! You can store them on the counter for a day or keep them in the fridge for up to a week. They freeze beautifully.
Tips & Notes~
You can make these with just about any nut or dried fruit just be sure to chop them small as it helps hold the cookies together.
You can also bake these is a large baking dish lined with parchment paper. Press down very firmly all over and when cooled remove from pan and cut into bars or squares with a sharp knife.