Coconut Quinoa Breakfast Cookies

Yields approximately 18 large cookies.

1 cup (255 grams) creamy almond butter (or nut butter of choice; a combination works well, too)
1/3 cup (105 grams) honey (use 1/2 cup if you prefer a sweeter cookie)
1 cup (240 grams) mashed overripe banana (about 1 medium)
2 eggs
2 teaspoons vanilla
1 cup (95 grams) old fashioned (rolled) oats (certified gluten-free if necessary)
1 cup (100 grams) quinoa flakes
1/2 cup (40 grams) shredded coconut (I use unsweetened)
1/4 cup (40 grams) chia seeds
2 teaspoons baking powder
1/2 teaspoon kosher salt
Optional add-ins and toppings: 1/2 cups white chocolate chips (plus more for dotting on top, if desired); 1/2 cup dried cranberries, diced dried apricots, raisins, etc. or a mix of your favorites); additional shredded coconut for sprinkling on top

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
In a large bowl, mix the almond butter, honey, banana, eggs and vanilla. Stir until thoroughly combined.
In a small bowl mix the oats, quinoa flakes, coconut, chia seeds, baking powder and salt. Stir to incorporate. Mix in the chips and/or dried fruit. Add the dry mixture to the wet mixture and mix completely.
Scoop 2 rounded tablespoons of the mixture onto the prepared baking sheet. I like to use a large ice cream scoop for well shaped rounds. Flatten slightly as the cookies will not spread much while baking. Sprinkle with a few chips and/or shredded coconut, if desired.
Bake the cookies on the center rack for 13-15 minutes or until just cooked through the center. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Enjoy warm or at room temperature. The cookies may be stored in an airtight container at room temperature for several days or refrigerated for up to a week. The cookies freeze well, too.