Flavored with applesauce, vanilla, almonds, dates, orange zest, cinnamon and nutmeg, these cookies make the perfect snack or after-dinner dessert. Alternative sweeteners including molasses and sucanat make for a guilt-free indulgence.
Preheat oven to 350 degrees. In a large mixing bowl, combine quinoa flakes, whole-wheat flour, baking powder, baking soda, cinnamon, nutmeg, sea salt, sucanat and orange zest; set aside.
In a medium saucepan over medium heat, whisk together coconut oil, applesauce, molasses and vanilla. Stir wet ingredients into dry mixture. Mix in chopped almonds and dates.
Using a soup spoon, form cookie dough into 2 1/2-inch rounds. Place rounds 3 inches apart on baking sheet. Bake for 8 to 10 minutes until golden brown. Remove from baking sheets and let cool on rack.