I’ve been making them ever since. They are the only large-batch recipe on this site. Wait, this coconut pumpkin pie is a full-size pie, but 2 out of 500 recipes means they’re something special. They are the one dessert that I allow myself to eat with abandon. I refuse to believe they’re bad for me. Yes, they have sugar, but ⅓ cup for 14 mini cookies. I can handle that. In fact, the next time I make the recipe, I’ll play with it and see if I can use honey. And then I’ll be eating these for breakfast, lunch and dinner because they’re practically a health food at that point. They have quinoa flour, oat flour, wheat germ, cornmeal and whole wheat pastry flour. Plus lemon zest and pistachios and love. They superiorly crunchy yet light, flavorful yet perfect for dunking, healthy but sweet. Gosh, I love them so. I love all my desserts because mini things are just dang cute, but I’m especially partial to this recipe. Maybe it’s the lack of guilt associated with indulging, but maybe it’s the pretty pistachios and friendly lemon. I’m positive you could make different flavor variations. I haven’t tried it because I’m so in love with citrus + pistachios, but I have a feeling hazelnut + cacao nibs would be lovely. Maybe if we come up with enough flavor variations, we really can eat them for all 3 meals a day? Another recipe that uses whole wheat flour is my healthy chocolate chip cookies recipe. If you buy a bag, you’ll have plenty leftover for more desserts. *To make oat and quinoa flour, I grind it in the coffee grinder. It takes roughly the same amount of whole grains to make the amount of flour. So, grind 2 tablespoons of quinoa to make 2 tablespoons of quinoa flour.
