Oh SNAP, Quinoa Ginger Cookies

Ingredients:

• 2 1/2 cups white whole wheat flour
• 1/2 cup quinoa flour
• 1 teaspoon sea salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoons mace blade
• 1 1/2 tablespoons ground ginger
• 1/4 cup coconut butter
• 3/4 cup coconut oil
• 2 cups sucanat
• 2 tablespoons molasses (not blackstrap)
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups whole oats
• 1 cup cooked quinoa
• 3/4 cup wheat germ for rolling

Instructions:

1. Preheat oven to 350.  Line baking sheet with parchment.  Combine flours, baking powder, baking soda, salt and mace blade in a medium bowl, set aside.


2. In the bowl of a stand mixer fitted with the paddle attachment, combine coconut butter, coconut oil and sucanat and mix on low until just blended, about 2 minutes.  Add the eggs one at a time, mixing for about a minute after each addition. Stir in molasses and vanilla.


3. Add flour mixture and mix on low until flour is barely combined. Add oats and one cup of wheat germ mixing until just combined.  Don't be concerned if the dough seems crumbly, it will come together when you form it into balls.


4. Place remaining 3/4 cup wheat germ in shallow bowl.  Form dough into balls about 3 tablespoonsin size and roll in flakes to cover them completely.


5. Place balls in baking sheet about 3 inches apart.  Bake for about 12 - 15 minutes, until
   cookies have spread, cracked and are an even golden brown.  Let cool on baking sheet