Raisins and Quinoa Cookies

Ingredients:
• 1 cup of ground oats (gluten-free for people with gluten intolerance)
• 1 cup of cooked quinoa (gluten-free for people with gluten intolerance)
• 1 cup raisins covered with water (Keep the sweetened water)
• 1/3 cup watermelon seed (pumpkin seed as an alternative)
• 1 cup gluten-free flour of your choice
• ½ cup maple syrup
• ½ cup virgin coconut oil or first pressed olive oil
• 1 teaspoon cinnamon powder
• 1 teaspoon baking powder
• 1 teaspoon grated fresh ginger
• 1 pinch of ground nutmeg

Directions:
1. Preheat oven to 400°F.

2. Cook quinoa according to the directions on the package, if not already cooked.

3. We suggest soaking your raisins for a few minutes to rehydrate them a bit, so they will be sweeter and juicier in your cookies.

4. Combine oats, quinoa, and oil together and mix until you get a smooth texture.

5. Add the rest of the ingredients and mix well. Make 12 cookies and place them on a baking sheet lined with parchment paper.

6. Cook 11 minutes at 400°F on convection mode (if possible).

7. Once cooled, keep the cookies in an airtight bowl. You can freeze them if they are to be used as a snack the following week or so.