This recipe was forwarded to me by Dr. Al’ai. He pays a lot of attention to may recipes but never tries to make any of them himself. I ran into some challenges in finding the ingredients. I couldn’t white wheat flour anywhere. I finally got some white wheat from a friend and ground it into flour myself. I couldn’t find the kind of yogurt the original recipe recommended nor apple yogurt of any kind until my wife finally came across some at a grocery store we usually don’t go to. I chose to use brown sugar rather than palm sugar. In the end, they turned out well. They are soft, cake-like, and mine had a strong flavor the the Chobani Cinnamon Apple yogurt.
Adapted from The Foodie Physician
1½ cups white whole-wheat flour, (use all-purpose if you need to)
¼ cup ground flaxseed
½ teaspoon baking powder
½ teaspoon baking soda
1½ 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, or brown sugar
5.3 ounces Spiced Apple 2% yogurt
1 large egg
1 teaspoon vanilla extract
1 large apple, peeled and grated (about ¾ cup) * SEE NOTE
Vanilla Maple Drizzle:
1/4 cup vanilla yogurt
1 tablespoon pure maple syrup
1. Preheat oven to 350°F.
2. Line two baking sheets with parchment paper. Whisk the flour, flaxseed, 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.
3. Using an electric mixer, beat the coconut oil and sugar together until well combined. Beat in the Spiced Apple yogurt, egg and vanilla. Squeeze all of the water out of the grated apple and add the apple to the wet ingredients, mixing to combine.
4. Add the flour mixture to the mixer and mix until just combined.
5. Spoon the dough (about 2 tablespoons each) onto the prepared sheets. Flatten them slightly with your a drinking glass. Butter the bottom and dip in sugar. Redid after each flattening. Bake until golden, 15-18 minutes. Transfer cookies to a wire rack and let cool.
6. To make the Vanilla Maple Drizzle, stir the vanilla yogurt 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.
* I used Granny Smith