Ingredients (makes 1 dozen):

• 2 Cups quinoa flakes
• 1 Cup pistachio nuts, shells removed
• 10 oz dairy-free chocolate chips
• 1/2 Cup non-dairy milk + more as needed
• 1/4 Cup raw agave nectar
• 1/4 Cup raw sugar
• 4 Tablespoons apple sauce

Directions:

Theses sweet and salty cookies are slow baking to ensure a soft, chewy consistency.

1. Preheat your oven to 350 degrees.  In your food processor (or blender), add your pistachio nuts and blend until they are diced.  In a large mixing bowl add your chopped nuts, quinoa flakes, chocolate chips, non-dairy milk, apple sauce, and stir until fully incorporated.  If your batter is a little dry add 1 Tablespoon of non-dairy milk at a time. 
2. Line your baking sheet with parchment paper and spoon 1 Tablespoon drop per cookie.  I was in the mood for large cookies so I made 6 5-inch (big-girl/boy) cookies.  Pop them in the oven for 20-25 minutes, until the tops are golden.

3. Enjoy eating whole!