Cranberry Almond Coconut Quinoa Cookies

Preheat oven to 375°F. Line 2 baking sheets with parchment paper.

Whisk flour, salt, baking powder, and baking soda in a medium bowl. Set aside.

Using an electric mixer, beat applesauce, yogurt, brown sugar, and honey in a large bowl until light and creamy. Beat in eggs and vanilla. Pour in flour mixture, 1/2 cup at a time. Stir in quinoa and oats. Fold in cranberries, almonds, chocolate chips and shredded coconut.

Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1” apart. Bake for 12 to 15 minutes, or until cookies are slightly golden. Remove pans from oven and transfer cookies to a wire rack and let them cool.

These cookies are delicious right out of the oven, but they taste even better the next day when cooled and stored in the fridge!