Mango Chocolate Chip Granola Cookies
This recipe is a modification of Mel's Kitchen Cafe's quinoa chocolate chip oatmeal granola cookies. The biggest difference is that I substituted dried mango bits for cranberries, and added ginger powder to give it a bit more of a tropical kick. I also added some coconut sugar to sweeten it and give it that slightly bitter, interesting flavor that coconut sugar gives. Containing quinoa, whole wheat flour, oats, flaxseed and chia seeds, these are packed with nutrition. Sweetened only with honey and coconut sugar. My kids really enjoyed these as a snack.
1 cup butter at room temperature
3/4 cup honey
2 large eggs
2 teaspoons vanilla extract
2 cups whole wheat flour (available at baking stores in Manila)
2 teaspoons salt
3 teaspoons ginger
1 teaspoon nutmeg
1 teaspoon baking soda
2 1/2 cups rolled oats (like Quaker brand)
1 1/2 cups cooked and cooled quinoa
2 tablespoons ground flaxseed
2 tablespoons chia seeds
1/2 cup chopped walnuts
1/2 cup chopped dried mangoes
1/2 cup semi-sweet chocolate chips
Preheat the oven to 180C. Line baking sheets with parchment paper.
In an electric mixer, beat the butter and honey together. Add eggs and vanilla and mix in gently until combined. Stir in the flour, salt, ginger, nutmeg and baking soda by hand. Add the oats, quinoa, flax, chia seeds, walnuts, dried mango and chocolate chips and mix with a wooden spoon.
Place 2-Tablespoon size balls on the baking sheet and flatten with a spatula. Bake for 12 minutes until edges are toasted but center of cookie is still soft and fluffy. Allow to cool on a cooling rack. Serve with milk :)